I have been lurking around for a few months and finally got around to registering. First I must say that the advice on here has really taken my smoking to the next level. I have been smoking on and off for about 4 years. I started with a hand me down Brinkmann electric. I think the electric element had seen better days as it did not hold temp very well, and nevermind the fact I had not heard of using a probe thermometer. Anyway, my meat never came out the way I wanted. So this past May I bought a 30" MES and with what I have read on this sight, the meat has improved immensely. I did two 7.5# pork butts last Saturday. I followed the "basic pulled pork" sticky along with SoFlaQuer's finishing sauce and everything came out great. I foiled at 165, and kept cooking to 195, and then rested in a cooler for an hour. The pork just about fell apart when I started pulling. Also, the plateau is no joke, as my butts stayed around 170 for about 90 minutes before they started climbing again. Thanks for everything so far, and I look forward to more great meat!