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Well ... Unless they're from the same pig, no two butts/shoulders are alike. Fat ratio, muscle density, etc can affect cook time. There's always that odd butt that either cooks faster or slower than most others. For an 8lb butt, just a 15 min/lb variance will make a 2 hour total difference...

Nice find. I agree with doing a "dry run" first just so you can concentrate on temp stabalization without having to worry about cooking anything. But ... beer can chicken or a chuck roast would be a good starter cook. Oh ... and Welcome!

Very Nice! Congrats! I would recommend you start with a full ring. You can always reuse any leftovers. After more experience, you'll be able to make better judgements on how much is enough.

Agree. Check out the Parts Troubleshooting section on Parts Out of Round. To get mine down to 225º, I'd have one vent closed and the other two vents barely open the thickness of a dime.

Snow's not a problem. But Wind is. You can cobble together a wind break easily, anything that blocks the wind's direct access to the bottom vents.

Joel, don't panic, relax, sorry I missed it earlier, but ... You have just 1 butt for 20 people "all exicted about the pulled pork sammich"? uh ... just how big is this butt? You'll need at least 10lb of butt just for everyone to get one 1/4lb sammich. No worries if you're under, just go get...

I've never had butt come out "hammy" and I've always rubbed them overnight. Once, I had ribs come out a bit "hammy" after rubbing them overnight. But it only happened once and I may have rubbed too heavily. Even so, I now only rub ribs 2hrs in advance. Butt's bulletproof. Relax. It'll be fine.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by JSMcdowell: I was wondering if they would cook any faster since the water isn't absorbing all that heat. </div></BLOCKQUOTE>No. 250º is 250º. You'll...

I don't have experience with a UDS but I do know that the WSM is very consistent at holding temps. Since you already have Q experience, you could probably skip the water. I'd recommend you start with a full ring of fuel and you might want to babysit it for awhile till you get the knack for...

Ya know, sometimes I split butts into 2. I do it mostly to get 2x the bark!

Check Craigslist for firewood. I notice that in the Oklahoma City area there are somne "Free U-Cut Firewood" offers. Even a few Pecan offers. I get my Hickory from a CL dealer - $20 for a 50lb bag of chunks. For Pecan, I drive over to my In-Laws and prune a few limbs.

Gee, I thought you could can just about anything as long as you followed the proper canning process.

hehe, yeah, the day's off to a slow start and I needed some mental stimulation. Josh, you could test it anyway to verify. I would.

Let's do a little Math! Assuming your pizza stone is 16" in diameter and has the minimum height you estimate at 1/2", using the Volume of a Cylinder formula, we get ... Vol = Pi × R² × H Vol = 3.14 × 8" × 8" × .5" Vol = 100.5 in³ A US cup holds 14.5 in³ So 100.5 ÷ 14.5 = 6.9 cups I've...

Search your area's CL for "food grade barrel". Many have had olive oil, vinegar, or such inside.

hehe ... it took Weber 27 years to bring us the 22" WSM. Maybe in another 27 years we'll see a 26" WSM. Hmmm, it wouldn't surprise me to see C&C produce a 26" Cajun Bandit mid-section for the 26" kettle though. After all, they're currently working on a 14" Smokey Joe mini WSM. Give 'em a call.

The Container Store has a "Boot Box" that should work. Made of clear "unbreakable" plastic and measures 22.5"x14.75"x5.4". Boot Box $8.99 @ Container Store

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by JSMcdowell: I really just want a Weed burner to see the looks on my neighbors faces. I really need to start taking pics of their faces at 8 AM when I am...

Depends on what else is being served. Rule of Thumb is 1/4, 1/3, 1/2 lb cooked per person. An uncooked 8lb butt will yield about 4lb cooked. That's enough for 16, 12, 8 depending on serving size. For 20, I'd do 2 butts with an eye for freezing plenty for later.

Congrats! But try not to make your spouse jealous. When my first one was delivered, I spent hours assembling and reconfiguring it, exploring every nuance. When I finally stumbled off to bed, my wife rolled over with a harumph "I'm surprise you didn't bring that thing to bed".