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I am going to be smoking 4 pork butts this next w/e, that vary some in size. Just wondering how you guys would suggest the set up. Pork butts are: 7.5 7.8 8.0 9.5 I have both a 14” and 18” WSM. I have smoked very similar sized butts on the same smoker all at once, but do you think it will be...

I plan on firing up the new 14" I recently scored for $50 this Fri evening for an overnight butt. How many wood chunks should I use compared to my 18" WSM? I usually use 2 chunks of Apple, and 2 chunks of Cherry in the 18" for comparison and we have been very happy with the results. Just not...

After seeing an assembled 14.5" last night at Walmart (didn't notice the price, have to check now that I see at some locations they are only $100!!!), what is the capacity of one? Could 2 ~8 or 9lb butts fit in the top rack, even if on their side? I ask because hauling the 18.5" when camping is...

Looking for a good Apple BBQ Sauce for our pp this next week. Anyone have a good recipe or know of a premade sauce that is good? Not looking for anything with to much "bite" to it, just a good tasting, possibly mild "bite" sauce. If store bought, available in Mid-Mi. TY!!!

This coming Wed night I will be smoking some butts for dinner Thu on the 18" WSM. Tried to get 2-10# butts, or close to 20#'s total but they ended up giving us 3: ~9# butts (27# total). Not sure how that math added up, but figured we can smoke them all to have extra pp. All 3 will fit on the...

We got a 1/2 pig back in the spring, but I didn't think about when cutting the meat up they split the shoulders. So we have a roughly 3.6lb butt for smokin. I understand there won't be a huge difference in time vs a 8+lb butt, but as a "rough estimate" how long should I plan for??? I start...

Considering smoking a whole butt this w/e for a family reunion that's in a couple weeks. What is the best method? We do have a vacuum food saver or can just use the 2g ziplock freezer bags. Pull it first then freeze? Or freeze whole, and pull it after reheating? Probably would reheat it using...

Christmas Eve my wife is planning on a pork loin for dinner. The big issue is mass is at 4:00, lasts almost an hour, with about a 20 minute drive home. And to get seats we need to be there by 3-3:15. SO.... if I use the wsm, will the cooler trick keep the pork loin warm enough if it finishes...

Background: I grew up using charcoal grills, one being an old kettle (pre-one touch-3 vents on bottom half). And with my current method of getting the chimney starter going (bacon grease on paper towel-so far works very well!) for my WSM, am not to worried about wait times for the KBB to be...

Couple pork loins, both stuffed with bacon, caramelized onions, and cheese in one (can't remember what my wife used-she helped prep) , with a butter infused olive oil and garlic pepper dry rub! Turned out great smoked with apple and cherry! Now to decide what the next cook will be!!!

So my 18.5" showed up today, planning on first cook this Sat. So I am somewhat undecided what will be my smoke! I really want to smoke some ribs, but i remember reading somewhere here that ribs are not recommended for a first smoke, but a pork butt, or maybe a pork loin. Any reason why? If you...

So it's been a "FEW" years since I have cooked with charcoal, I am looking forward to many great meals once I decide which WSM I should get! Already have stocked up with 120lbs of KBB. We recently bought a whole pig, so I have plans for many pork loin smokes, along with ribs & anything else...