Welcome Russ.
If you check the Roadfood forum,I answered you over there.
--------------------------------------------------------------------------------
The folks at Cookshack developed the original model as a brisket cooker,and they are outstanding.
It cooks shoulder/butts the same way.
It has the benefit of cooking at higher temps than some of the smaller models.
There are some folks that like poultry and other items at these higher temps.
It has cababilities to do some cold smoking,as well.
They are very efficient,and cabable of producing excellent quality product ,even by minimally trained help.
Like in all cooking ,they need some guidelines to follow.
The Cookshack forum can be the answer to most of the questions that might arise,and keep your learning curve to a minimum.
I have used one for several years,and am still amazed by the versatility and ease of use.
If allowed,I would use it on the competition circuit,as well.
Our team uses FEC 100's which are great ,as well.
Mine sets out at the beach in south Fl,in a salt storm year round.
I work it like a borrowed mule and never have a problem.
Hope this helps a little.
Tom-Fl
FireHouseBBQ