Got my Smokette on Thursday. Seasoned it Friday. Saturday 7am put in a 6.5lb pork butt with 3-4 oz of hickory. Seasoned it with some garlic salt and a light sprinkle of brisket rub. Put the smoker at 225.
7am temp was 30
11am temp was 135
1pm put the smoker to 250 after reading a post from Tom on the boards - temp was 150
3pm temp jumped to 175
5pm temp was 195
opened the door for the first time (killed me not opening the door) and saw exactly what we all hope to see which was a nice, crispy outside pork shoulder. Pulled it out and wrapped it in foil. Keep it foiled for an hour or so, company arrived, pulled that little piggy into shreds and wowed everyone with how great it turned out. Using just that small amount of wood was perfect. Not too smokey so the wife loved it. I even remembered to foil the darn thing and put down the drip pan. Clean up wasn't too bad. Next up is a big brisket (14lbs) for UFC 97 on April 18. Thanks all!