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For pulled pork, I start testing for doneness at 190º. Does the temp probe slide in easily? I use neoprene heat resistant gloves and give it tug to see if it's going to pull. If it has a bone, will it start to come out if given a twist? Sometimes it's ready at 190º, sometimes 195º, sometimes...

"Does it matter when you put the food on?" Yes, the more time in the smoke, the more smoke flavor. This you'll have to play with to get it right for your taste. For me, if it's a heavy piece like butt or chuck, I put it on shortly after assembly. For lighter pieces, like chicken or turkey, I...

Right, temp can make differences. So can techinques like using foil. Also the butt itself can make a difference. Though typically, at 250º, a butt may take about 2hrs/lb, some will only go 1.5hrs/lb, and some stubborn ones will go 3hrs/lb. For an 8lb'er, even a .25hr/lb increase, will add...

In temps that low, you really need to use an insulating box to extend burn times. Check out - Cooking in the Wind, Rain & Cold Someone also posted that they use a Privacy/Shower/Potty Tent like these - Privacy Tents at Amazon

Agree with MK. The 22" seems to need more air to reach higher temps. Eliminating the water will help as well. BTW, you need to use the URL link to post those pics from Photobucket, not the Image link.

Another vote for no water in the water pan. Instead of a clay saucer, consider a foiled 16" pizza pan. WalMart has them. Consider an insulating box for retaining heat and extending burn time. Check out Cooking in the Wind, Rain & Cold and Milt DuCharme's Plastic Food Grade 55gal Barrel...

Bark and smoke ring look excellent. I'll bet the burnt ends were fantastic. Congrats!

Oh yes, the WSM will definitely be an upgrade. But don't be quick to toss that ECB - it still has its uses. The ECB's charcoal pan was an 'upgrade' to the first WSM's smallish water pan. It's grates can be used in the WSM to add capacity. It can be used as a 'stand' to put your chimney on...

Agree with Dave about the salt and 'enhanced ribs'. And I too prefer slightly higher temps around 275º. As to your method, I think you're on the right track. The 3-2-1 method should probably be called the out-in-out method as many find variations on time better suit their taste (3-2-1...

I usually just brush them off. About twice a year I'll brush off both sides, spray them with Simple Green, and then into the dishwasher.

Congrats! And Welcome! Yeah, it's easy to oversmoke poultry. No worries with Butt though.

I have the 18.5" and rarely wish for more room. Once, awhile back when I really wished I had more, I bought a 2nd 18.5". Since you already have a trailer, the 18.5" would seem to fit your stated needs. But then again, if you get the 22.5", you might not need the trailer anymore!

Congrats! Your experience is a major reason why Butt is recommended for newbies. It's very forgiving, almost bulletproof, and even wild temp rollercoaster rides don't seem to hurt the end results.

I've not seen 8 lb packers either. I had an 11 lb'er awhile back and it was fairly small. Of course, that box label says "8 LBS & UP" so I'm betting on the latter.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Joe Abad: Hey Mr. Biesinger try this link... http://www.harborfreight.com/c...eed+burner&Submit=Go </div></BLOCKQUOTE>Agree. In fact, this very...

1) Yeah, "K" is for Kingsford. Lump does burn hotter but it's more expensive. As for which "most people" prefer is ... debatable. 2) Buried or on top - either works. There are custom Minion Method charcoal baskets for offsets. (Wish I'd known that back when I had my offset.) But you can...

A 5lb butt should take about 10 hours so, starting at 6:30pm, it should finish about 4:30am. You might want to start it later so it finishes closer to your normal wake up time. Not only will this let you get a more normal sleep but it will extend hold time by not holding too early. As Phil...

If the brisket was in the frig, I'd reheat it in the oven and then slice. Just some of your "vinegar/beer mop sauce" in the bottom and the crockpot on 'Warm'. How much sauce would depend on how much brisket. If the crockpot were full, I'd say about an 1" of sauce. Turn the brisket...

A note about sand - it's critical not to let it overheat as sand will retain that high heat for a long long time. I was using sand and got distracted with my food prep and forgot to check the temps and catch them on the way up. By the time I got out there, the temp was in the mid-300º and...

Oh okay. Agree - start the butts Tues morning and you'll be fine. Even if you get a stubborn one that goes over 2hr/lb, you'll have plenty of time. And if they finish up on time, it's quite easy to hold them for 3~4 hours wrapped up in foil and towels and held in a cooler. And I don't...