First with the help of Tony and Kathryn we made a wonderful pork butt.
One secret I learned was to start a small fire in the box maybe only 3 inches deep of coals. Get it up to 300 and churn it to make sure it is well lit. Then layer soaked chips and lumps for 2 more layer up to the top of the box. This made for a consistent burn with the smaller chunks in the bottom of the bag. I kept it between 250 and 300 beginning at 9 and took them off at 5 or so. I then rested them for a couple hours in a cooler and enjoyed with our German neighbors.
The next weekend I tackled the tough task of a brisket. Same process on the fire but after it hit 170-180 I wrapped in foil and poured the mornings coffee in it. I let this heat up to 200 and took off to rest. Worked out splendidly.
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