Thank you all again for the welcome, and I also have to say, after a week of combing this forum, I am so excited about the possibilities! So far I've smoked salmon (200 for 2 hours, delicious) and a small pork butt on the programmed setting. Both were phenomenal. Currently have 2 Boston Pork Butts in the 2D and experienced my first smoke belch, rather than panic, I immediately got on the forum and was immensely relieved to find answers so quickly (no my meat isn't ruined, yes I did the right thing by not opening the door). Thank you guys, and now I know how to avoid the situation in the future. Fantastic resource here. I have a long weekend of smoking ahead of me with family and friends coming on Sunday and couldn't be more excited!!