Applewood smoked at 225 deg F with lump charcoal. Cooked medium edge to edge. Applied a base layer of McCormick’s garlic and herb and applied fresh herbs picked from the garden (basil, mint, lemon balm, thyme, cumin, parsley, and rosemary). It was cooked perfectly. I feel my hot and fast phase is over for the large cuts of meat. Slow smoking I feel gives me a more consistent edge to edge doness and I feel there is less chance and ways to screw up the cook.