Was wondering... Wifey got me a Masterbuilt 40" Electric Smoker for Christmas and I've been all about it ever since. I've done Duck, Chicken, a Brisket and several racks of Ribs all with mixed results. What I have to get used to is not having to "tend the grill" like you would with charcoal or propane. I did a pork shoulder that took 13hrs to complete. Actually went to a christmas party in New Jersey, came home and still had another 7 hrs cook time in front of me. I can tell you that when I pulled that shoulder out of the smoker, the internal temp was 203F and I wrapped it in foil for another 3 hrs off the grill. The result was a pulled pork that rivaled the best I've had at a lot of bbq joints. For the Superbowl, I'm doing a 10lb. whole brisket and plan to make "burnt ends" as well. I'm also thinking of my friends that do eat pork and perhaps doing a 8lb. Boston Butt Pork Roast for pulled pork. Both pieces take between 10-15hrs to cook to completion. The unit I have doesn't do a great job on Poultry because I can't get the temps above 275F which means the skin isn't crispy. I could finish the birds in the oven and maybe for this upcoming Turkey day, that's a plan. I've even done homecured Bacon. Funny, but when you're black and ask for a Pork Belly, everybody wants to sell you chitlins. Go Figure :lol: So far, I've had great success making my own bacon. Takes about a week to cure and then smoke for several hours. I'm also saving cash as the pork belly usually is about $1-3 per pound cheaper than store brands. Fortunately, I've found some Mennonite meat markets that are a more sophisticated and provided great cuts of meat. One of the perks of living in South Central Pa. Anyway, anybody out there with any experience in this area? I would welcome any advice or shared experiences.