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I thank all of you for your help. I pulled it @ 7:30 am let it rest for 2 hours and it was pulling great. Very tastey. My guess is when I crashed out last night @ 12am the lid temp is was running about 375. I closed the vents a little and propped the door open a little with a beer cap. I live @...

Well @ 5am it was a little over 180 @ 6am 180 exactly and now @ 7:30am its down @ 160. So I pulled it and wrapped it in foil and a towel in a cooler. Hopefully its all good!

Put the pork on @ 10pm last night its 6am now and the internal temp is @ 180 lid temp holding @ 250 it was about a 8lb shoulder. I forgot to get some juice to baste is that going to be alright? If anyones up should I let it go some more and wait til it hits 190 before wrapping in foil? thanks kizer

ok the butt just hit 185 probably good to go and pull it off and throw in a chest?

Yep the fuel had pretty much turned to ashes i threw some more charcoal in there and started a new chimney of coals as well, a coffee can amount just in case. Just with the new coals its keeping at about 250 lid temp.

Well I have it hanging @ about 250 lid temp right now. I was thinking of taking my next meat temp @ noon. The force feels like its going to turn out good. I was going to throw 2 slabs of spares on @ 1pm should throw some more coals on then?

If a package of ribs from a grocery store doesn't say anywhere on the package that they are inhanced with solution is it safe to say they are not. Wouldn't the have to according to the FDA?

Started a 8-9lb butt last night. Put on the top rack @ 9:30pm. Went to bed last night @ 1:am with the lid temp of 300 using a thermo. from my weber gas grill stuck in one of the holes of the top vent. I also have a cheap oven thermo. hanging from the top rack. This morning @ 7:am the lid thermo...

I have been thinking about giving it another shot. Starting @ 9pm tues and folks should be over @ about 6pm wed. I will be throwing some ribs on in the middle of the afternoon on wed. I'm going with a waterless pan and using sand. It has been suggested opening the WSM door a little to keep the...

I don't do anything different on the rib cooks. Basic opertation minion method bring up to 275 then start closing vents to 20% open. I asked the question about elevation and it seemed others have had the same problems. Some suggested no water in the pan and leaving the door open a touch for more...

I'm attempting my 3rd pork butt this week. After 2 cooks of butts each being about 4lbs each. I always had to finish them in the oven because of not being able to reach finishing temps. I always have had troubles keeping temps up on the WSM and I believe its due to the fact I live @ 7000ft. I...

I'M USING KINSFORD CHARCOAL WITH A CHIMNEY AND USUALLY PUTTING SOME HICKORY CHUNKS AND SOME APPLEWOOD BRANCHES IN THE MIDDLE OF THE COAL.

I HAVE HAD SOME GOOD TURNOUTS WITH RIBS ON THE SMOKER BUT NOT WITH PORK BUTTS. I CAN'T SEEM TO GET THEM TO PEAKOUT @ 175-190 AND THEY HAVE BEEN ABOUT 3 1/2LB AND HAVE SMOKED THEM FOR 6-8 HOURS. I ALWAYS HAVE TO FINISH THEM IN THE OVEN. I THINK THIS IS BECAUSE OF TEMPS. I CAN NEVER GET MY TEMPS...

Thanks for the help. We are getting ready to eat i will let ya know how it goes. Ribs are looking good. I have only cooked ribs,brats,turkey breast so after this time it will work out better. I will let you all know how it goes. KC born livin in Durango.

they are bone-in i just took them off @ a temp of 166. I wrapped in foil in threw them in the oven @ 300 with some apple juice. I have some hungry folks here. Will letting the butts stand for an hour in a cooler be enough once they hit 180-190? I live @ about 6000ft could this effect smokes on...

I have 2 4lb boston butts they have been on since 10:30 am so about 6 1/2 hours internal temp 167. Its not really climbing either. Shouldn't they be about done? Any help please! I also put 2 slaps of spares on @ about 12:30pm would this change the time on the Butts. Temp @ lid has been around 225.