Sounds great, and kudos to Steve. I am now using the start low method on each smoke...about 1/2 hour on a setting of under 100F, then raise the temp to 225. I did a batch of chicken thighs yesterday with this method and liked the tbs as well. However, when I raised the temp to 225, I did get a few burps/puffs of smoke, and then it was back to normal. I can live with this over the explosive burp that I have seen in the past!
BTW...I also tried the mixer to produce pulled chicken...perfect solution! I will post a picture under that thread later today.