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I am in a holding pattern regarding my grilling/barbecue efforts due to the time of year. I did research on charcoal grilling/barbecuing for several years, and only started using charcoal this year. So, I'm out of diapers but still using training wheels. I suffer from "paralysis by analysis."...

You're my idol! All this time I was afraid to use my kettle (or my WSM) in the rain for fear of screwing up something with the coals or the wood. Only recently we thought about using a patio umbrella (we already have a cast iron umbrella stand). Now I can move forward. BTW, it looks great...

I went to Lowes this morning -- no sale! The twin packs (20 pound bags) were being sold for $19.99. The single 16 pound bags were being sold for $11.99

Rich: I admit that I forgot the part about the bone. And what you said is exactly what I've been hearing from my other barbecue brethren and brethrenettes...it's done when it's done. We're in a hold pattern now, what with the holidays and such. I may not resume my barbecue quest until the...

Bob: It's ALWAYS fun, especially the anticipatory part, getting the cooker ready, lighting the coals, setting up the digital thermometer, the rub...the destination is only part of the experience. Getting there is what makes it AN EXPERIENCE! My biggest beef [pun intended] is that the recipe...

I take EVERYONE's advice to heart, although I don't necessarily follow everyone's advice. I know what I'm trying to accomplish. I listen (or in this instance, read) to what folks say, roll that into what I'm trying to accomplish, and then come up with a unique plan that incorporates a little...

For the record, my wife was right in concluding that the next time we should let it go to 205. That means that I'll have to get outside of my comfort zone, leave the ease of propane, and jump headstrong into the realm of loooowwwww 'n sloooowwww charcoal. Thank you, everyone, for your advice...

I tried pulled pork today. It came out quite juicy, but not pulled. Sliced beautifully. Approximately five pounds, for around seven hours, to an internal temp of 177. Should I have gone longer on the cook?

OK, so I tried a variation of Mixon's recipe for pulled pork. I followed his recipe for the rub, and that was it. I put the pork butt on the smoker, and let it smoke for roughly 7 hours, to an internal temp of 177 (ET-732). The smoker temp was up, and it was down, but the variations weren't...

I have a Boston Butt that weights app. 5 pounds. I'm figuring on an 8-10 hour cook on my WSM. I really don't want to go 12-14 hours on anything. For a 5pm sit-down, that tells me it's a 6am start (getting things ready, not just starting the cook). Does that sound right?

How did you determine cook time? I had read that for pork butt, 1 1/2 hours per pound low 'n slow is the way to go. At 6.5lbs that would be almost ten hours. Did you just pick 12 hours or did you follow someone's recipe? Thanks for the info.

I, too, had trouble maintaining temps doing ribs. Still, the ribs came out ok. I received a lot of help from people in the VWB forums. Keep asking questions. You'll get some good advice.

I should have read your comment before I responded to James.

Thanks, James. The temp wouldn't go below 260 for any length of time. Almost the entire cook was done in the 280-290 range. So, I just let it go to see how it turned out. My clean-up plan was to carefully dump the water down the drain after scooping out any fat and other gunk accumulation...

One clarification -- I used the 2-1-1 method.

OK, first things first. Thank you, EVERYONE, for your encouraging words and support. I kept hesitating, trying to get it right right out of the chute. It doesn’t work that way in real life; so, why should it work that way in the realm of low ‘n slow? First up – baby back ribs, approximately...

Thank you, one and all. I am reaching the stage of information overload. Barbecue is an art, and not a science, as I am quickly learning. I'm taking bits and pieces of each suggestion, piecing them together, to come up with my own variation. I'm not telling anyone, as you will all find out...

Mike/Don: You guys have given me an idea. Mike, I like your idea. I'm thinking about using that when I do the pork butt. Don, until I lose the newbie jitters I'm thinking that I'll follow Mike's idea, and then migrate over to what you suggested. BTW, what's "ACV"? There's so much art, and...

In my working life this is exactly what we did. Thank you for reminding me. The thing is that I was logged in. I guess that my post took too long to draft and the inactivity caused me to be kicked out. I have to remember the basics. Thanks again.

Tony/Matt/Karl: The pork butt is app. 5 pounds. Does that change anything? Do I still let it go for 10 hours? BTW, the bbq personality is Myron Mixon. His recipe calls for 6 hours on the smoker -- "Take the shoulder out of the marinade and pat it dry with paper towels. Sprinkle the rub all...