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Welcome to the site Steve! You're gonna love it here!

I try and keep the coals away from the sides as much as possible because I think about that too. If there are a few briquets that rest against the side that's OK...I don't like a whole bank of briquets against the side. That's why I dump the chimney towards the rails and taper the stack towards...

Between Rich and me, there will be 2 extra beef tongues available those who want them...:cool:

I have a set of charcoal rails that I like using Stan. I set an aluminum drip pan in the center of the charcoal grill for spacing purposes and put the rails on either side. At that point, pan comes out, chimney goes in between the rails, dump the coals behind the rails, then put the pan back in...

Dustin, I don't take it off...the butt goes in the smoker on a small rack straddling an aluminum pan. When ready, the foil goes over the butt and just over the sides of the pan, then I crimp the foil around the pan to seal it. I start with pineapple juice and water (50/50 mix) in the pan and let...

Bun top Slaw-------->Side option Pork Bun bottom Clear as mud....:cool:

I think I'm in the minority here, but I foil. I'll foil at 160˚F and continue until the butt is done. I like the moistness and the captured juices in the foil that I add back after I pull the pork. Others will add that it ruins the bark, but I like it the way it turns out with foil. Next.... :)

I use one Weber starter cube and patience. I quit starter fluid in the '70's. A full chimney will be ready to dump in about 20-30 minutes tops...smaller amount in chimney is ready sooner. But that's using one starter cube, not gas ignition. That tiny spot in the middle of the chimney spreads...

Thanks for the offer Rich! However, it sounds like AZ is out of luck. Thanks for the offer Bob, but whenever I can get back to St. Louis for a visit I'll pick some up then! That's the plan Jim, that's the plan!

Dang Rich - you have a Fry's AND a Costco in Prescott?!? I'm livin' in the wrong town...:(

Thanks Jim! I'm going to try this...soon!

Bob, you are referring to the "Wicker's Marinade" version in your original post, and not the "Notes" variation, correct?

Chuck, you did exactly what I was going to suggest - leave it up to them. Now that you know their level of appreciation, you can decide if you want to travel that road again should it come up. By the way, it was very generous of you to smoke a pork butt for them! I wouldn't have the courage or...

Good move Dad! This way you can keep an eye on both kettles!

Great story Rich...you, Barb and the pups are very lucky to have that park there!

Unless you are this dog....so sad.

Welcome to "the Greatest Smoke on Earth" John! You're gonna love it here!

JR, there are many threads regarding meat slicers here on TVWBB...enter "meat slicers" in the search bar and you'll come up with a lot of info! I just tried that and there were too many threads to link to! Lots of good info and opinions.

Rich said it all right there...:D

Glad you're joining in on the fun Nicole!