it's 2300 hours here in dayton. i just put on a 7 lb pork shoulder and will put on a 7 lb brisket in a couple hours. I am using a charcoal and wet wood chunk mix to do them up. For the pork I did a rub with sea salt, onion powder, garlic powder, black pepper, thyme, and white pepper. I'll be spraying it w/ apple-pineapple juice mix over the course of the smoke/cook. The brisket; I did a rub using a Weber Grind n Grill Kicken Chicken Seasoning. I'll spray or mop it w/ cheap beer later. This forum is so great for getting up th motivation to try new things in/on the smoker. Thanks to all.