Took Vegas Slim's advice and am cooking an 8 pounder low and slow. Started at 11:00pm last night and still going. Followed the Naked Whiz instructions on his first B.B. and all seems to be going well with a view exceptions. My Redi-chek thermometer woke me at 5:30am indicating low heat in the cooker, 175*. Adjusted back to 220* and went back to bed(adjusted slide vent approx. 1/16 inch opening with daisy wheel open). Woke this morning with meat at 158* and smoker at 200*. Have noticed that there is a 25* difference between the smokers dome temp. gauge and the remote thermometer's temp. gauge located on the grid. The dome's temp is always higher. Is this normal? Anyway, I think I better bump the smokers temp up to at least 250* to get the meat off its 158* plateau and headed toward 200*. Any advice would be welcome.