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Hot dog buns work great.

I use the wire holders similar to yours and they usually stand up. If they won't stand up just lay them on their side, that's how I do them on my offset.

Looks good. Next time try it without a can in the holder, that way the heat and smoke can get inside the cavity of the bird and cook it from the inside as well as the outside.

Some suggestions can be found in these threads. http://tvwbb.com/showthread.php?14756-When-adding-charcoal-on-a-long-smoke http://tvwbb.com/showthread.php?28506-Adding-charcoal-in-a-long-cook http://tvwbb.com/showthread.php?38191-How-when-do-you-add-charcoal-using-Minion-Method...

The vents on both of mine stick so I give them a quick blast of Pam and it loosens them right up.

Well, that's an interesting take on the UDS concept. Seems like the end hanging nearest the heat would cook quicker than the end at the top. I have been experimenting a little with rib racks, trying to see if the airflow going across the surfaces of the ribs in the rack affects the way they cook...

Can't say I'm familiar with that, can you elaborate?

www.amazingribs.com

Yep. That's my preferred way of doing ribs now that I've done it a few times. I also cook chicken without the pan.

For the win.

They're similar, the amount you use and how seasoned the wood is, is more important than trying to rank them.

Who is "don"?

In the link below he says he uses two WSM's in comps and there is a picture of him with two. http://tvwbb.com/attachment.php?attachmentid=21&d=1348900427

Where those recipes meant for cooking them in an oven at 350? Chuck roasts are full of collagen that has to be broken down in order to make it tender.

I take them up to around 215 internal.

I much, much prefer the taste and texture of butts cooked without foil. Same goes for brisket and ribs.

I gotta say, I really never have understood the need to go to all the trouble of putting lamp parts in the hole. I just drilled a hole large enough to thread two probe wires in mine and run the probes through the hole, which has worked fine for several years.

Put all four on the top rack, they'll fit just fine. I've done it dozens of times.

Chuck roasts are about the only thing I foil anymore. For pulling I foil somewhere around 160-170 and take the chuck all the way to an internal temp of 215-220. Anything less than that doesn't seem to work for me.

For those who haven't read Meatheads theory I googled it and found the following. I gave up on a long time ago because it didn;t work for me, and besides, I don't want my chicken to taste like beer. I want it to taste like chicken...