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That sounds like one heck of a spread. Enjoy the cook!!!

Tanner, Wolgast is right. When it is done and probe tender, you wrap in foil and let it rest for a while prior to pulling. At this point you can hold it in a cooler for a few hours if needed. I have also not taken it back out of the foil to firm up the bark and have not seen too much of a...

It is a matter of personal choice. Some people take off the full fat cap. I may trim a few large pieces on the surface but I typically just take it out of the cryovac, rinse it, rub it, and put it on the smoker.

Hey Tanner, Welcome to the site. Just a few questions What size is the butt? Spares or BBs and are you going to foil? It has been noticed that the WSM therm can be off by that much. Check both in boiling water and they should read 212.

Nice job. Now we have someone that has actaully done it and can give real help, not just ideas. Was it difficult?

Lookin good so far.

There are a couple of stores on ebay that sell the new manifolds so you could try there and see if they have what you need.

Jay, Take a look at the parts schematic for the NG version of the grill. I think THIS is it. Get the part number and try buying it somewhere else. That's my best guess.

Seeing al the good stuff I figured I would put up some of my recent cooks. First are 40 lbs of wings I did for a neighbors graduation party. Half were dry rubbed and the other half was a "hot & honey" sauce. Some of my collection up and running. My take later that night. I also went...

Nope, I am not sure of the proper terms but NG burns cooler than LP. Meaning with the same flow volume of gas, NG can not produce the equal amount of BTUs as LP. They used to sell the conversion kits but stopped in 2010. You could either buy the NG manifold and install it or make modifications...

Robbie, Glad to hear it came out well. This site is a great resource of info.

Pork butt is the way to go. It can handle a wide range in temperature and can feed a good number of people.

As long as your temps are holding steady in the area you want them to be, then yes. It is on the strange side, but not knowing all the factors it would be hard to pick out a reason for it. Just wondering, did you check the thermometer for accuracy before the cook?

Lew is pretty much on the money with start up. No need to oil the grates. And don't worry about nailing a certain temp. I let mine settle in between 265 - 285 for overnight butts.

Pick your end time and work backward for how long each cooks. Start with the ribs on top. Spares first, BB's a little later, then add the chicken on the bottom at a time determined by your cooking temp. Thats my typical plan.

1) I add the meat right after I dump the lit onto the unlit and put the WSM together. Then I let it come up to temp. 2) Chunks get added at the beginning when I add the lit.

Welcome to the site John, HERE is a great resource that should be able to answer your questions about it.

Congrats on the first cook. It looks Great!

Kim, It looks great. A Pit Ham is a normal ham that is deboned and has had some of the internal fat trimmed out.

Tim, Thank you for the insight. I had no idea. Theoretically I doubt that it would create an issue by why even allow it.