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I haven't heard a good reason yet for using anything other than Kingsford. I've tried a bunch.

You say you want simple. Tell you what I'm going to do. My wife doesn't go for pepper. Anything out of a bottle is out of bounds. She has a case of the too muches. Too much salt. Too much garlic. I now cook naked butts. I season the meat I'm going to eat after pulling the meat. Not bad.

$1/lb What a bargain. Lets see the finished product

https://www.youtube.com/watch?v=LJZiVgw2HtU&t=618s

http://virtualweberbullet.com/wsmcapacity.html

My first and last is the one I have now. 2007 18' WSM Old Faithful

Thanks for the heads up

Call the store. Next case

A great tool and a real bargain

I regularly do butts between 250-300. They may not be the moistest I've ever had, but for us they're fine. I'd toss my WSM if I had to cook at 180. I like to cook, but 30 hours? Not me. Take a look at Chris' articles on butt prep and cooking. He regularly does or did boneless butts...

https://www.youtube.com/watch?v=wCdJl7lnvtU

https://www.youtube.com/watch?v=wtWIVMzF7hk

Often it's the amount of wood used and not the variety.

Wrap when butt is the color you want no matter the temp. At that time, you are done smoking and just want to tenderize. My sauce is always just on the side.

No You wash your dirty underwear etc in the machine

Good thing I like my ribs wet

When the chicken hits 150, give the skin direct high heat

I can get a full Weber chimney of 100 briquettes ready to dump in about 20 minutes using one Weber wax starter cube. So can a lot of others. How much faster and easier do you want?

http://www.baynews9.com/content/news/baynews9/news/article.html/content/news/articles/cfn/2017/8/13/grill_explodes_inside_suv_orlando.html

For gas grills you can go either way. For kettles they must go on top of your regular cooking grate https://www.grillgrate.com/frequently-asked-questions/