Thanks for the tips folks. From lurking about on the forum I was under the impression that the smoke lasted most of the way through the cooking cycle so when I had seen that it petered out so early in the morning I got a litttle concerned.
It's great having a place like this to ask questions and getting such quick replies. Many thanks to the folks at Cookshack for sponsoring this site. The recipe book that came with the unit says a 5lb butt at 225 degrees should take about ten hours but I'm coming up on the 11 hour mark and still at 168 internal. I guess its a good thing I did'nt invite anyone over for dinner huh! I'll take mcnkc's advice and busy myself elsewhere but I'm twitching to crank up the dial.
![Smiler](/static/images/graemlins/icon_smile.gif)
Its like the old Heinz ketchup commercial. Anticipation...
![Big Grin](/static/images/graemlins/icon_biggrin.gif)
Oh well the learning curve is the fun part. Thanks again folks.
Eric