So I've had the new smoker for a month or so. Been getting to know her with some small cooks: couple chuckies, chicken breast, pork steak. This weekend I thought it was time to commit and go all in, put this baby to the test. Pork butt seasoned with Jeff's rub. Brisket seasoned with SPOG Ready to start their journey to pure deliciousness Nine hours later the pork is ready. Another three hours and the brisket is ready. (sorry, no picture here, took a picture of my thumb. But trust me, it looked delicious.) Add in some home made sourdough bread. Darn fine meal. And have enough meat left over to freeze and use for quite a while. Evaluation: The pork was amazing. Nuff said. The brisket a little dry. I accidentally put it in the smoker fat cap down. Some folks say it doesn't matter, but I can't help but think if the fat cap was up it would have been juicier. Also, I didn't pan and foil it at all, left it out the entire time which may have contributed to dryness, but again, lots of folk say you don't need to do that. Bread was awesome even though the loaves were a bit deformed. Smoker performed admirable. Nice TBS throughout the smoke. Used Pit Boss Competition pellets. Not as much smoke flavor as I would have liked, going to try some Lumberjack pellets for the next smoke based on the good reviews I've seen here. Thanks for looking.