Not sure this is new-thread worthy but I'm quite excited about it! Going to do my first boston butt this weekend. Reading around it sounds like pork is a good meat to start with as it's less heat sensitive. Desperate to try some beef short ribs and brisket but I will demonstrate some patience until I'm able to keep the temp where I want it. Shopping List: 4kg Aussie Heat Beads [£6.29 a bag] 57cm Weber Kettle [£40, second hand but barely used. Thanks gumtree] 2kg Boston Butt [£20 Ouch..London prices and from a butcher Gordon Ramsey goes to] British Oak - I couldn't find a seller close so got some from Amazon this time around  Inkbird IBT-2X [£25 Cheap bluetooth dual probe thermometer] Going to use the "Fette Sau" dry rub, I ate at their restaurant in NY and it was fantastic. http://www.epicurious.com/recipes/food/views/fette-sau-dry-rub-56389836 Expect it will take 6-7 hours. Weather looks a bit sketchy, I assume a little rain here and there wouldn't matter too much if I leave the smoker under a tree. Also wondering how a cold day will affect the temps, may need to open up the vents a little more than usual? The weber I have has 3 unique vents on the bottom, rather than the one handle that controls them all. Does anyone have any experience with this model with regards to getting the temperature right?