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No way should BB's take 24 hours. 6 should be plenty. hmmm ... you're not adding the times up are you? 3lbs x 2hr/lb x 4racks = 24hrs? Cook times are not additive. Whether 1 rack or 6, they'll all cook within the same amount of time. Internal temp is only a guide. You should use...

I add a little finishing sauce when pulling. If it's going into the frig, I add a little more. But I don't add any while reheating. I use the same sauce for finishing and serving. Sometimes I do provide additional sauces when serving a crowd. No. 5 sauce is good. I like Sweet Baby Ray's...

Took some scrap 2x4 and cut a piece 2.25" off which gave me a piece the perfect size for the Xmiter. Screwed the Xmiter's clip to one side. Got 2 flat magnets with center holes from the checkout at the local hardware and screwed them to the other side. I went the cheapo route and didn't use...

And it's purdy too!

"I've used my oven for some big butts." Agree. It's a big insulated box. Ya know what else is? The Dishwasher!

"Jack Daniels "Hickory Smoke" Mustard - 9 oz. squeeze bottle. A Dijon-style, grainy mustard. I'm hooked, I admit it. It's the "go-to" from now on." I have Jack Daniel's Honey Mustard that's a Dijon-style, grainy, honey mustard. Quite good. "Had to switch from static addressing to DHCP on my...

Most woods are seasoned before use - typically left to dry out at least a month, if not more. Even though some 'pitmasters' have reported good results using green fruit woods, obviously, if YOU find it to have "a little bit of bitter flavor" then by all means let it season awhile. BTW, no...

"Can I use recipes similar to a boubon chicken recipe on pork?" Sure. But heavily flavored sauces tend to drown out the smokiness of the pork. I prefer a nice thin finishing sauce like Stubbs BBQ Sauce cut 50/50 with Apple Juice or Steve's No 5 Sauce.

Pulled Pork, Tri-tip, Meat Loaf

Nothing. Visiting relatives up North and don't have the time or resources.

Agree with all above. Just don't scrimp on the fuel - load it up. If it's of a concern, wind breaks are easy enough to build and they certainly don't hurt. There are lots of good ideas in the Modifications section.

Congrats!

For CSR (sliced bone-in butt), I cook 'em just like Ribs. For Pork Loin, I prefer to grill them as there is little fat.

Oh my! Sometimes you just need to say "no". Some other issues to consider besides cooking ... Cooking on-site or in advance? How will you hold? How will service be conducted? Indoor or Outdoor? Electricity available? Ovens on-site?

Nice! I use smoked pulled pork for my fillings but I've never smoked the tamales themselves, always steamed. I'll have to give this a try.

The bluish 'thin' white smoke shown above is considered by many to be 'ideal'. White smoke is not necessarily 'bad', just less desirable. If it's a thick heavy smoke like when buring leaves or pine needles, now that's 'bad'.

I used pecan shells twice when grilling chicken with good results. Just tossed them onto the coals. But, like Paul, pecan wood is plentiful here as my in-laws' neighborhood is about 90% pecan trees. Squirrel meat is plentiful too if you're good with a pellet gun (they're within city limits).

Hmmm, if sliced too thin it might become brittle. Inside of being 'chewy', it might just break into small pieces.

Yes, it's possible. But not recommended for beginners. What's "best" all depends upon what's being cooked and what the goal is. Hopefully, you're not considering a mixed-meat cook for your first attempt. I recommend you stick with one meat, get it right, then progress from there.

It's just your standard terracota clay flower pot saucer like below. Check your local Home Depot or Lowe's, but, this time of year, you'll probably have to go to a specialty Garden Center or nursery. Link - Clay flower pot saucer at Home Depot Don't want to start a fight with your friend...