So with my first smoke under my belt, baby backs last weekend, I decided to smoke again yesterday. This time it was a 4.5 lb Boston Butt and Dutch's Beans smoked with hickory. While everything tasted fantastic, the meat came up to temp much faster than expected. We reached 200* in about 4 hours. I was expecting something closer to 6 hours based on the 1.5 hours per pound standard. There was a smoke ring but it was pretty thin. I think if the temp was lower, the smoke ring would have been thinner and maybe tasted even better. I used the method laid out in the sticky here on the Pork forums. So my question to you all is this...how do you control the temp on a Brinkmann Gourmet Electric? BTW - Dutch's Beans...HOLY CRAP THOSE ARE GOOD!!!!!! Easily the best baked beans I have ever had!!!! I appologize for the lack of QView, I will try to do better today when I try my hand at smoking some scallops and shrimp!!!