Thanks for the quick post! Sounds like I'm already thinking along the same lines as you! I know to focus on internal temp (from my make-shift smoking days), and have a good remote thermometer. One question I have, that I see has lots of opinions on, is when to foil-wrap during the cook. Over charcoal & wood, I usually wrap after the first 3-4 hours of smoke, then remove from foil for the last hour for a finish smoke. Is that necessary with this smoker? If I use a water (apple juice?) pan inside, it seems the meat won't dry near as bad as over charcoal. What's your thoughts/experience? Also, any thoughts on adding a lump of charcoal to the box to help with the smoke ring? Just curious...
I'm going with a basic a basic mustard & dry rub on this one. I'll let y'all know how it goes!