Thanks for all the great input yesterday. I wish I would have read Stump's post about how he starts his fire before I started mine. It took a long time to stabilize (kindof stabilize). I put the plate setter, drip pan and grid in at 250 and the temp dropped to 175. With just that baby fire, it took a long time to come back up.[p]Anyway, once my butt was on, I set the Maverick to wake me up if the dome went below 210 or over 250. I was awakened a lot. A Nor'easter blew in last night and the gusty winds might have had something to do with it. Or else my teeny tiny adjustments were too big. Good thing I started it last night...just reaching 160° now. [p]The fire spent a lot of time in the 210° (dome) range, and the meat spent a long time between 140 and 150--at least three hours, I'd say. I hope that's nothing to worry about; I'm assuming not, but let me know if you disagree.[p]Should be a yummy day, at some point.