It did GREAT! I am starting to get a feel for it. I don't push it hard on warm it. It takes me an hour from the time I start the briquets until it is up to temp. I am running approximately a 5 degree differential from left to right. The upper shelf runs warmer, but I have not taken the time to measure the temperature yet. I am running the tri tip at 205° for two and a half hours. Most of my smoking has been on the bottom rack. I did some pork butts at 275° for about 8 hours and they came out awesome!Pete Mazz wrote:How'd she cook?