Appreciate it guys. I have a Thermapop quick read and a Fireboard for the long slow cooks and know all about the stalls with a full packer. The smokette should be here on Wednesday which is when I plan on putting it through it's paces to get it all seasoned up. Appreciate the tips and advice. I plan on cooking a full brisket on Friday so we'll see how that goes. I'll let you know how it works out.