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Here's a case from Sam's that I did last month for a graduation party, eight butts that weighed a total of 66 lbs. Four on the top and four on the bottom rack, kind of a snug fit but they do shrink when cooking.

I've got three Maverick ET-7 dual probe thermometers and have good luck with them. I did ruin a set of probes many years ago by getting them wet while cleaning (soaking) them. Lesson learned. You can just run the wires under the lid or drill a hole in the side of the WSM to run the probes and...

I had the same problem the first couple of times I did ovenighters, but after realizing how good the WSM's works I got over it.

Outstanding! And it looks like you might just beat the rain.

Holy moly...

Those look outstanding. I can't remember the last time I cooked pork steaks, may have to get some of those real soon.

I have three Maverick ET-7 dual probe remotes that I use. I drilled a small hole in both of my WSM's to thread the probes and wires through. Some guys mount grommets to run the probes and wires through, I didn't, I just put them through the holes. I drilled a hole in a block of wood to put the...

Sounds like it's going very well. I do pretty much all of my butts and briskets overnight now because it's just so easy, and I like my sleep! I never use water, just a foiled pan, and never have to add any extra charcoal, a full ring usually holds enough unless you're cooking in some really...

I get better results with chuck roasts and the larger chuck rolls taking them up closer to 220.

actually im on the Sunny Side too.... but put "Looavull" since its my closest big city....little grocery store over here has butts for 1.49 lb so its a good time to do it. edit: forgot to add about the foiling: im not a fan of foiling either because i dont like the steaming effect..... im...

275 is fine, I actually prefer to cook ribs in that general temp range.

Hey from across the creek. Which way's the wind blowing today, wonder if I can catch a whiff or two? It'll definitely cook faster with foil, but I really prefer the bark on the non-foiled Butts.

You sure this is the first time you used the WSM? Looks like they were made by some of the old veterans around here!

Another vote for maple. Apple, cherry and pecan also work great. I've found the key is to go light on the wood with poultry.

Grabbed six packages of these today, will probably go back and get six more before the sale's over. Pretty decent price considering they're already trimmed.

Some guys/gals like to wait until the smoker comes up to temp before putting on the meat while others put it on as soon as it's assembled. I like to put it on as soon as I can. I generally dump the lit coals right in the center of the unlit charcoal, I make a little depression for them to go...

I don't think I've ever seen a two pound Boston Butt before.

Well, it's a little late now, but I always cook them fat side down. I don't foil butts and it seems like no matter how much Pam I spray on the grate they still seem to stick when I pull them off. I'd rather mess up the layer of fat than my bark. Also cooking them fat side up can booger up the...

I used water the first time I used the WSM and never again. Used a foiled pizza stone for awhile and then just foiled the empty pan. Much easier cleanup. You may have to try it both with and without water to see which you prefer.