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Crank up the heat to 250 and it will cook faster, but still be "Fall Apart Tender". I always use Texas BBQ RUb Original except this last butt I had run out. I used "Bad Byron's Butt Rub" and found it to be about as equal as Bill's "Original". Yes, you cooked it a long time, and that's fine if...

By the way G Marino, plan on about 1 1/2 hours to 2 hours per pound on pork butts. Mine didn't take quite that long at 250, but it was falling apart tender. I also load it up throught the charcoal some hardwood, hickor and/or some pecan or both mixed in. The cooking time for me is used to guage...

You should be smoking at about 250 degrees on a pork butt. I have a WSM 18 1/2 and when I load it up with charcoal, I get about 14 hours smoking time. With that said, I use the GURU DigiQ 2 Temp Controller and I close ALL my vents except the top one, and I leave it about half-way open. Put it on...

Sounds like something I need to try one day. I'll shop there today. Also, you need to try a rub Bill Cannon makes, called the ORIGINAL, at texasbbqrubs.com. It has been my favorite all-purpose rub for ribs, brisket, beer can chickens and pork butt until I tried Bad Byron's Butt Rub, and I liked...

Larry-- I hate to be the bearer of bad news, but I highly regret not getting the larger Weber Smoker. The 18 1/2 just does not have the surface area for even two nice racks of spare ribs without me cutting them down and stuffing them into a rib rack. If your unit has never been used, I would...

Cool Dennis-- What is his website to order rubs ? Does he have a "General Purpose" rub that can be used on about any meat, and have just a bit of heat in it ? Thanks, George

I smoked my pork butt at 250 and used Bad Byron't Butt Rub and it hit 202 internal temp at 14 1/2 hours later. I took it off, wrappped it in foil, then towels and placed it into a cooler until we were ready to eat. I have to say it was AWESOME, and everyone who ate it agreed. I plan to post...

I fully understand about Wi-Fi, but I don't smoke enough, at this point, that warrants one. We mostly do ribs and not many long cooks. Technology is great. Who'd ever though we would be where we are ?

What type pit did you say you were using, if you said ? Also, GURU stood behind mine longer than 90 days I'm quite sure. No questions asked, sent me new probes. If a smoker guy/gal is serious, it's worth ordering extra probes to have on hand in case one goes south at the beginning, or during a...

Hi Monty and thanks for you comments. I'm one of those stange guys that has NEVER used water in my Weber Mountain Smoker. The water pan was too deep and I could not get enough fuel under it for long smokes, so I did as many had recommended and bought a Brinkman "Charcoal Pan" I think it is...

Dennis--I understand about the probes issue. I was having major difficulties with my Guru DigiQ DX2 about 7-8 months ago and seems like, if I'm recalling correctly, my meat probe was acting funny. Seems like when I moved the controller I was getting crazy readings. I contacted GURU and they had...

Thanks Dennis for all your advice. I am going to err on the side of caution. I'm going to plan 2 hours per pound. If we are not ready to eat then I'll foil it and wrap it in towels I have for such a purpose and put it in a insulated cooler I sometimes put "Beverages" in. LOL Thanks, and wish...

Thanks Dennis C. Any other ideas on how many hours would be appreciated. George

I just bought a 9 pound pork butt and it's 3:15 p.m. here local time. I plan to serve it at 2:00 p.m. tomorrow (Monday) and smoke it on my Weber Mountain Smoker at about 250 degrees. Anyone can tell me about how many hours it will take ? I've heard in the past 1 1/2 hours per pound, but I've...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by john strange: I bought a Q200 today for a great price on CL and when I showed up to pick it up the woman had washed the entire BBQ, inside and out, with...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jason K.: I noticed the past couple times I used my Q100 to cook that the ignitor wouldn't work after the grill was hot. It worked fine when I used it...

One more question please, as I'm a newbie on turkeys. Should I get my 18 1/2 WMS up to 300-325 degrees BEFORE I set the turkey on the grill, or is is dangerous to put it on as the temperature rises. I use a GURU DX DIGI-Q Temp Controller but I don't want the turkey to stay in the danger zone...

I saw a video on Youtube.com and it appeared the gentleman showing a video of smoking his turkey putting the turkey down on the lower grate and just left off the top grate totally. Is there any reason to NOT set the turkey on the top grate ? I plan to smoke a 12-15 pound turkey, so I hope it...