@NGD , it seemed to work ok, but I haven't sliced off any to taste the final results. I plan on letting it rest until this evening until I get the slicer out.
I have one of the low dome models so meat was right up under the lid. The tube creates alot of smoke, and these pellets have a really strong hickory sent to them. Just don't place the tube over the burner you have on (it will heat the pellets and they ignite versus smolder- yes I know "no s*** Sherlock!").
Temp control is questionable at best right now as I was going off the gauge on the grill, and it was everywhere from 120 to 450 (did I mention there may have been a point that the entire tube was burning at one point?). In the end, it was about 6 hours cooking when they hit 140 and I pulled them and wrapped them. The tube needed to be topped off once (after it caught on fire).
I will definitely do this again to tune in the process for at least bacon though the winter.