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The smoke ring is the most over-rated element in BBQ, in my not so humble experience. Morton's Tender Quick and an oven will give meat a great smoke ring. It looks pretty, but has nothing to do with the quality and taste of a well smoked piece of meat.

I never use water in my WSM's, just a foiled pan because cleanup is so much easier. Mopping cools the surface of the meat slightly, plus it messes up the rub so I never mop. I'm not sure what you mean by smoke ring penetration, but smoke doesn't penetrate the meat, it accumulates on the surface.

I actually prefer apple and cherry wood when it's freshly cut.

Looks great! There will be plenty of happy people at that party.

What do you mean when you say "I had the lid open for too long"? Once I get them going I don't open the lid until it's time to take them off, other than to snap a quick picture or two occasionally.

Another vote for a pork loin. And a couple fatties.

It would be a whole lot simpler to just put both on the top rack. Might be a tight fit at first, but they will shrink considerably.

Oh, absolutely, it's the least you can do.:D Good luck with the cook and the wedding!

Yeah, that will work but PP can dry out fairly quickly during reheating so you might want to add some liquid to it. I've had the best luck sealing it up in Foodsaver bags and then reheating by putting the bags in boiling water. Heavy duty freezer bags also work well in mildly boiling water.

You said you're planning a large cook a few days before your wedding, are you planning on serving the food at the wedding, or is this for something else?

That seems pretty quick to get that high. I'd reposition the probe to make sure it's in solid muscle and not a pocket of fat or possibly touching the bone.

I always use bone in butts, some of the best meat is what's right next to the bone. Plus, I've read, and I don't know if this is fact or not but it makes sense, the bone heats up it and helps cook the butt from the inside. I've done a few boneless butts and am convinced the bone in is superior.

It's just so much easier on the 22.5. Here's three racks of spares on mine.

Where and how are you measuring the cooking temp? I generally try to keep the cooking temp at 250-270 or so with a probe hanging in the exhaust vent

Foil: The great bark killer.

Here's a picture of 8 butts that weighed a total of 66 lbs I did on my 22.5 recently.

That is the work of a true Pitmaster.

I generally only use one bottom vent,and I line the top vent up so that it's directly across from the bottom vent I'm using. Just using one bottom vent works for me and makes it a bit simpler.

The ribs look great, and I also much prefer unfoiled ribs.

The nice delicate what???!! </div></BLOCKQUOTE> Some things like ribs and butts really benefit from a good rub and/or sauce, but other foods can stand on their own without a lot of extras.