So I purchased the dual fuel last year so could enjoy some smoked foods while learning to control temps and also for easier winter smoking - I live where its coooold in the winter! Decided yesterdays pork butt would be an all lump charcoal (Royal Oak 100% Natural wood) and wood smoke (oak & hickory) - and after a lot of reading and watching it went pretty well. Although I intended not to foil, I ended up foiling at 6 hrs and finishing in the oven. Being Fathers Day and a festival in town, I had a very late start, but I'm satisfied with the results. Brushed on Captain Morgan and Dr Pepper then S&P rub with a little onion powder, in fridge for about 14 hrs, then sprinkled with some Paprika & garlic powder and a little brown sugar. Sorry, no pics of the pull, it was about midnight and I was ready to be horizontal. Some notes: first two rounds of coals were up and down between 180 or so to 275. After that things calmed down and ran a fairly steady 250. Foiled and to the oven 164, the clouds were moving in and starting to get late. 2 1/2 hrs at 285 and out of the oven at 190. Rested with open foil about 20 mins and pulled. Meat was tender and very juicy but didn't pull as easily as I'd like - but that was the resting it missed. Very tasty! Looking forward to more wood smokes!