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Welcome to the site. I smoke with an older Maverick that I runs under the lid. Enjoy!!

Great looking cook and you dog is fantastic. Any idea what year your lime is from? I have a 22 and can't figure it out. Thanks

The pictures are beautiful! You have seen parts of the country I hope to eventually see. I am glad you enjoyed your time over here and hope you get to do it again.

Congrats on the score and the fantastic thinking. May be the cheapest 22 WSM put together. Great job!

I am with John and Maryland style Pit Beef. Anything over medium though and it will be tough.

Here is an interesting site. http://www.pkgrills.com/accessories/

I do not use any. I sprinkly a little salt on the meat (none used in the rub) about a half hour before rubbing and it pulls moisture to the surface. Then I rub and let it sit until the smoker is ready.

Hello, 1 & 2) Average yield is just over 1/2 the starting weight of the butt. So an average 8lber will give you 4 pulled. With tons of other food you can assume 1 sandwich per person at 1/4 lb per sandwich. So for 40 people you need 10lbs pulled and that would mean 3 butts with some leftovers...

You can also do the pulled version just like a pork butt. Rub it and on the smoker take it to 130ish, foil, take to to 200 or when probe tender. Rest it for an hour or however long you want, pull it, and add a finishing sauce.

I believe that Chris mentioned this was just the first division to judge so I am guessing he will be doing more. Chris, good stuff by the way. Seems like a fun way to look at a normal food.

Great post. It looks like you all had a wonderful day.

Hey Jim. I mentioned it in the other post but Chis shut it down. Congrats on the article and all the pics look great. How did you get hooked up with it?

Hey Jim. I mentioned it in the other post but Chis shut it down. Congrats on the article and all the pics look great. How did you get hooked up with it?

Hey Jim, Congrats on being featured!! The food looks great. Just wondering how you got involved in the article?

Though I have not used the snake before I will comment on timing. I have learned from experience that when having large groups over to do the butts the day before. Just pull the pork, use a finishing sauce, and then reheat with some more of the finishing sauce. This allows you to enjoy the party...

Wow, great looking food for what had to be a great time. I need to find out how to get crawfish up here in Jersey.

Just let it go at 260. My WSM has always settled around 265 - 270 so that is where I let it ride. Good luck with the cook.

How many are you planning on doing? Are they going to be fresh made and if so how big?

Looking great so far and a great morning for cook.

I just run mine between the lid and the body. I run them on an angle to not pinch the wires too much. Just test where in your house there may be any spots were the Maverick signal will not reach and you are good to go.