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I grew up with an Uncle that was a diehard Habs fan. When I started watching Patrick Roy was my fav. So I now am a huge Habs fan that follows Roy. I watched him win with the Ave's and hope he does well this playoffs... Just not as well as the Canadiens!
I agree with DMW. That is one reason I shoot for a dome temp of at least 250* but I prefer 275*. At 275 * if I do have any issues with the temp dropping overnight (while I'm asleep) I will wake up to a egg that us still 200*+ in the morning. At which I can adjust temps accordingly.
I have had great results by first completely cleaning the egg out of any ash or lump. Next I add the larger pieces of lump available with a couple small chunks of wood of choice for smoking. Add some more lump and then some wood for smoking. And then one more Time I repeat with some small chunks of smoking wood on top or chips. Then I start with starter cubes broke into 3 pieces and placed 10, 2, & 6 o clock. Leave the top up for 10 minutes close lid and let it go wide open vents for another 5. Then close bottom and top vents to about 1/8-1/4" wide. Stabilize between 250* - 275*. Once I'm confident the egg is stabilized i put the butts on. Wait until internal temp hits 200-205*