Got me a Weber Smokey Mountain 22.5" smoker. Seasoning it this morning. Got up at 630, started some coals, filled the ring and away we go. All dampers are wide open. Added a pound of bacon to help with the seasoning. Three hours later that bacon had run its course. So I've added a pound of pork side. Trying to bring the temp down to 225°. Also got a wireless temp probe. Tomorrow I'll be smoking a bacon wrapped pork loin with a peach glaze.