Finally get to join this thread. Just built my new Camp Chef last night. Did a 3.5lb pork butt last night in rub, put it on at 225 at 11:00am. Should be done by 5:00. Wrapping it in foil the last few hours since I’m on the high smoke setting and I don’t want it to take on too much more smoke. Spraying it with apple juice every 30 min for the last few hours. Will report once done!