Mine hit the drum at 630 am 215 degrees , thin blue smoke. At 730 I cranked the heat to about 300. It has been fluctuating between 295 and 325 since then. It sure is spewing a lot of juice , I have a clay saucer as a diffuser and it probably has 1/2" of liquid in it that dripped out of the brisket in only 3 hours. It kind of makes me wish I had used a pan or something on my second grate to collect the drippings.