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I looked up your thermometer. Its cool! Does it hold a good connection if you are inside? Does it have good range? Are you using the extender or the wifi? I would like something to put in the meat without dealing with the wires or cutting a notch for the wires.

I may have missed it but what thermometer are you using? I would not trust the dome thermometer. If it's a probe or air thermometer you may want to check its calibration. For the low end you can make an ice water bath. I would make it mostly ice. For the high end boil some water on stove. Water...

Good point. I cooked one a few weeks ago to 195 and after an hour rest it was still tough. My mistake was not checking it for tenderness. My last one I checked it at 200 before I let it rest and it was falling off the bone. If it was still tough I would have given it more time.

Your right. Looks like your ash was choking the fire. I've read that the 14.5 struggles a bit on the longer cooks with ash buildup. I ordered some B&B briquettes to compare to kingsford. My last cook I used a mix of B&B lump with kingsford briquettes and that worked well. Pictures look good.

Congratulations on proving to your wife that this was a worthwhile endeavor! The reason you had trouble pulling the pork is that it wasn't cooked long enough. I tried pulling one when it reached 195 and after an hour rest it was still too tough. My last one I waited until it read 200 and after...

Next time can you take a picture of how you arranged the charcoal when you lit it? How many lit coals did you add? I still find it odd how low your initial temperature was. How was the final product?

At the dad cooks dinner site he says to tell the butcher to cut a large butt into two smaller halves and it will shorten the cook time. https://www.dadcooksdinner.com/bbq-pulled-pork-on-a-kettle-grill-grilling-basics/

Each butt will absorb thermal energy. My guess is that two six pound butts will be less than one 12 pound butt. If it was me I would split the difference and call it 9 pounds and plan for that. Take good notes and check both with an internal temperature.

I have the 14.5 WSM as well. I fill the charcoal ring the same way and I add 12 hot briquettes. With all vents open the air temp through the grommet is over 200 in just a few minutes. I was using regular kingsford with tap water in the pan. I do put a chunk of dry wood next to the lit charcoal...

I have the same WSM as you. I cooked a small 4.5 butt last weekend at 240-260 measured on my thermoworks smoke air probe at the grommet. It took over 8 hrs for the internal temp to reach 200 when I took it off to rest for 1 hr. I wrapped it in foil at 165 and I used water in the pan.

Look up this one on Amazon. I've been using this one for almost two years. Works great. Classic Accessories Veranda Grill Cover For The Weber Performer