Well, it was fun. Here is what I learned from my no seasonings, no thermometers, no lump, all wood experience.[p]It is possible to cook with no thermometers, and no lump. [p]Once a fire is going well, a five hour cook can be accomplished without replenishing wood...and very little stirring.[p]Sirloin tip is very tasty meat, and cooked medium is slightly chewy, but not tough. Sliced thin makes great sammiches.[p]Plenty of flavor, but seasonings would have been nice. Spices are good.[p]Should have mixed some more maple into the mix...it was mostly mesquite, and the smoke flavor was a bit strong throughout.[p]You can tell a lot by sliding a skewer into the meat, and pulling it back out.[p]You can estimate the eggs temp somewhat by how fast the smoke rises, and by feeling the temp of the air coming out, and by feeling the exterior of the dome.[p]Overall the meat was very moist (nearly juicy). The bark was gorgeous.[p]Twas fun. Back to work.