Picked up a char-broil double chef water smoker last week. Got it seasoned up on Satuday and broke it in w/ a 7lb pork butt and some ABTs on Sunday. I love my smoke vault but I had a blast cooking w/ live fire. I've done a few webber kettle smokes but this was my true initiation. Used the minion method w/ briquets and used hickory chunks. Smoked it until it reached 165 deg or so then I threw it in the 235 deg oven to finish it up as I ran low on fuel. Took around 12 hours total. I had to pull the pork last night, which was a pain so it had a little extra grease on the pork but tasted awesome. I learned a lot on this smoke and made some notes and I'm ready to fire it up again.