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IMO, Top Round is too lean to use for Pulled Beef and taking it to 200º dried it out. Even at 160º, it would have been past my preference of Medium Rare. Top Round is what I use sometimes for jerky when I can get it on sale.

"It's a VERY big box:" And that's just the 18.5"! Enjoy!

The WSM is designed to burn charcoal in an oxygen-deprived environment. Using that much firewood is more likely to oversmoke your meat. I would also be careful about firewood bundles. Though they are perfectly fine is a fireplace, and maybe grilling over a pit, they might not be suitable for...

Another vote for the ET-732. A Thermapen is on my wish list but cheaper Polder digital units work just fine both pen-type and wired units.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by j law: i just got my new 22" yesterday - man, that thing is huge! wow... </div></BLOCKQUOTE>LOL! Told ya so back in Aug! Enjoy!

I like lump for HH and grilling. Royal Oak and Stubbs are good.

I used to have the NB Silver Smoker, the cheaper version of the Black Diamond. Until my move back to Texas, it got used 1~2 times a year, mostly as a large grill for burgers, hotdogs, and sausages. Get one of these MM baskets for your offset to do extended smokes ...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by EricDevlin: I recently became aware of the fuse method. How does that stack up (no pun intended) to the Minion Method? </div></BLOCKQUOTE>The "Fuse...

Here's a thread about favorite Wood sources - Suggestions for Wood Order? All species of Oak are good for smoking. Live Oak is just fine. Check out ... All About Smoke Woods Wood for Smoking from BBQ FAQ

I would stick with briquettes for your overnight. I would also recommend a wind break. I wouldn't use water if you're able to stabalize temps. But, either way, foiling the pan will aid in clean up.

"This time around the smoke taste came thru but there was practically no hint of the rub." To really discern that, you'd have to cook some with no rub. As Mark said, flavor profiles are a balancing act.

Last time I bought at Costco their cases were about 60lbs and had 8 butts.

This is my home BBQ site. I'll check out others if someone posts a link or I'm researching something I don't find here.

You should be okay with just a foiled pan. But, if you'd like to experiment, the WSM Modifications section has good ideas. For the 18" WSM, some like the 14.25" saucer while others prefer the 12" saucers. Here is Scott Zander's 14.25" saucer setup, though I would recommend you foil it...

I use all 3 vents open a little bit, about the thickness of a dime to a nickel, to maintain ~250º, depending on wind and weather.

Nice. Yeah, it doesn't take much to come up with a workable 'wind break'.

Such are the pitfalls of trying to "just in time" cook a butt. Most have probably had to restort to an oven to finish off a cook.

So at one point it was 225º and then 2 hours later it was 50º, right? If so, no problem. It didn't drop to 50º instantly. Assuming a linear fall in temp, the temps weren't below 135º for more than 58 minutes. Also, how long had the butt been cooking at that point? If it's been many hours...

I too have not noticed any unpleasentness using Blue K with the MM. The only thing I ever heard about letting the coals ash over or half-ashed over was that was the sign that they were hot enough for grilling. Awhile back someone speculated that the bottom coals, especially those about to be...

Since you're familiar with ribs then go with that. Butt's a good 'starter' meat.