Hello, All, Started with an 8.5lb chicken. Split in half and placed on WSM 18 on top rack. Kept temp about 225-250 with built in thermometer. It was good. Nothing spectacular, just good. Took 5 hrs to come up to temp 175. Few days later put a 9lb boston butt on it with a Maverick 733 or some number, I forget, the new one. That was pretty cool. Kept the temp at 250 first 5-6 hrs, then after wrapping in foil had trouble maintaining temp. Went from 280 to 240 up and down, no big deal. Just used my own dry rub with the usual ingredients. Shoulda injected it but, didn't have any juices.I gues it went 9-10 hrs and up to 200 and I pulled it and let it set for 30 minutes. Couldn't stand it, hell , I'd been waiting all day. It was excellent as far as being moist. Bone pulled right out with nothin on it. Pulled it with two kitchen forks. It was also, good. Need to try harder with seasoning and injecting. All in all, a succesful learning experience. Got another 9lb butt gonna defrost tomorrow and inject and go for it. Sure is a lot of meat on one of those babies. I'm gonna have to freeze some of it. I got no one to feed. Used that ring of charcoal, that worked well. Even had plenty left over after shutting it down. Might not wrap it next time. The bark was mush. Thanks to all for the advice I have gleaned from here. Gotta go get a brisket, but learning about brisket is tough! The point, the flat, and all the durn briskets at Sam's are 3 ft long! I watched that video of the butcher chopping up the cow, that was very informative. I always wondered about how they did that. kevin