I am smoking a port butt for people at work (they keep asking ... almost begging)! I put a 6 pounder on last night at 9:30 pm. [p]WG charcoal and guava wood chunks have done a great job of holding temp a just a little over 200 (maybe 215). Meat temp now only 163 (just beginning to plateau). I've bumped temp to 225-230 range. Man is does smell great.[p]A big thanks to Mark Backer (a.k.a new dad to be Todd) for bringing WG charcoal to Atlanta and Guavawood (a.k.a Greg Kemp in Hawaii) for making the guava wood chunks available through the mail!!