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Just bought the Myron Mixon Book Smokin' and it seems pretty cool, all of his recipes call for cooking in a aluminum pan ribs,brisket, butt, everything in a pan, anybody cook like this? Also saw the Weber's Smoke cookbook as well, didnt page through it anybody own this or have an opinion on it...

Once and for all is there a general cooking time per lb. Like smoking a butt at 225 at 1 1/2 hours per pound? Does that sound like a good place to start. Thanks so much trying to time a butt and ribs for this weekend.

I know I am probably beating a dead horse with this question, but once and for all, Water or No water in pan when using BBQ Guru? And top vent fully open??

Well here is my second post ever ,so bear with me, I am smoking a 7lb brisket today on my WSM 18 and I am using a BBqguru Partyq to controll the temp,have used this many times before with NO issues always held the temp of 225, today its 45 dgress outsid and 30 to 40 mile wind gusts, the smoker...