Ok, Pics below. Well, it was a challenge. 1st of all, why does Brinkman even put a thermostat on their units? They are absolutely worthless. My installed thermo was freaking 70 degrees off of what my oven thermo read. Ridiculous. I really need to get that wireless unit as it sucked to have to keep opening the door to peek at my temps. I did battle with temps some, having it almost get to 300 once, and having it get too low 2 other times. But I battled and started to get a handle on it by then end of the smoke. So a few more smokes and I should know my smoker, and how much fuel to add when I need to. But all in all, it came out fantastic. Finished it in the oven since I had temp issues. And I never hit a plateau. Went from 165- 205 in the oven (on 250) in about an hour and a half. The beans turned out HOT!!!!! Didn't mean to put in that much heat, but BOY were they tasty. All in all, got a LOT of compliments on the meal, and can't wait till I am good at this and really start churning out good Q. Here are the pics. Enjoy, I know I did. Prep Pics (from the night before) The Rub, before it entered the fridge for the night. The ABT's (Jal peppers, cream cheese, lil smokies, and bacon dredged in brown sugar/ceyenne pepper.) Wicked Baked Beans BBQ Slaw _ Now I can go to bed to get ready for tomorrow, LOL) The finished ABT's, mmmmmmmmmmmmmmmmm The Pork Shoulder as it hit 165 and is ready for the oven. The finished Wicked Baked Beans. The Pork Shoulder at 205, ready to pull. The end result. mmmmmmmmmm The Chef's meal. Accompanied by a nice cold Corona with lime.