All I can say is wow. It's like these things came out of the box at 250 degrees. We use 2 WSM 22.5" units with Pitmaster IQ110 blowers, Royal Oak Hardwood Lump charcoal, and peach, cherry, and hickory chunks for smoke depending on the meat we're smoking. Over the weekend, we did 2 pork butts (about 14lb each) and 16 thighs, just to try them out for time and temp gauges. It was 18 degrees, so I put a light jacket on over my shorts and sandals. It's how we roll in Maryland. We were able to run both of these pits from 8:30 pm until 12 noon the next day with one refuel. Set it and forget it does not even begin to describe how consistent these pits are. Chicken came out great: (6 of our best pieces, brushed for appearance) Skin was bite through and tender, and the chicken was super moist. Pulled pork was next: Great smoke ring, moist and juicy. Here's the finished sandwiches we had for lunch and dinner: Twist rolls and fresh honey slaw on top AND on the side, with a shake of our Hot Shot dry rub for some sweet heat. I cannot wait to do ribs and brisket for the Super Bowl. GO RAVENS!