My wife picked up my new 22 WSM on Wednesday last week and I put it together that evening. Now I am finally testing it out with a pork butt I took out of the freezer Wednesday and a packer brisket I purchased yesterday. The cook has been going for about 2 hours now and seems to have settled in at 235 degrees F with the bottom vents at 20%. I don't think I could have had such a great start without all the wonderful information everybody posts here. Thanks for all the help!!