So I bought this little Char Grill side fire box about a month ago and have been using it as just a regular grill. Made quite a few things on it. The grill Tri-tip Some marinated chicken Beef ribs (turned out okay flavor wise but I was in a rush and they didn't cook long enough) Made some pizzas And some fresh wings Well yesterday I picked up the rest of it and installed the side fire box for the complete smoker. So today I decided to smoke a bone in butt. In my opinion it's one of the most forgiving meats so it'll be good to learn temps, times and the like on a new smoker.