I just got posting rights, but wanted to share some of my first cooks. My first (no photos) was a pork loin roast with a ginger-garlic paste. Cooked direct, grate on the fire ring, temp held around 375 dome. Pulled a bit late, around 153-155, rather than the 145 I usually try for w/ pork, but it was much better than slightly overdone in the oven.
Next moved to a pork shoulder; rubbed with a rub from one of Steven Raichlen's book, cooked at 280 dome with some apple and pecan wood included with the lump.
Taken off and resting:
Ready to eat:
Finally, my first pizza: