I thought I'd try something precooked for my first smoke to learn how things work so I decided on scrapple and liver pudding. Let me tell you, it is amazing! I put about 1/2 chimney unlit kingsford on the grate and added another 1/2 chimney lit. I then put 3 small pieces of apple on the coals. Top vent open full, two bottoms open full and the other half open. WSM held 220-230degrees and I smoked the meat for 2 1/2 hrs. Very happy!