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A pork butt and a packer would be a healthy meal for 10 people, with plenty of leftovers. Check out the Reknowned Mr. Brown recipe on the home page, for the best pulled pork, ever. I've been doing that same cook for years. For the brisket, a simple salt and pepper rub is all you need. I usually...

The fact that the temperature drops too much when you close the vents, tells me that the leaks are not really the issue. Experiment with closing the vents, but not all the way!

IMHO a pork butt is a pork butt. Maybe high quality beef is a different story, but if I were cooking for forty people, I wouldn't care.

Whoa! Those ribs look darn good. Glad you found TVWBB.

Definitely go in the 250 - 275 range. I usually wind up around 275 and a 14 lb brisket typically takes around nine hours. I would do one pit temp and one meat temp probe. The meat probe is just for reference. You're going to cook until it's tender, not until it reaches some predetermined...

An eight to ten pound butt takes 12 hours minimum at temperature. The best part about this hobby, is that even your failures are edible. Lol I'm sure you learned a lot from your first cook. Imagine how much better the next one will be. If I'm going to eat at the standard dinner hour (5-6 PM) I...

Remain flexible! It will add a lot to your cooks. :)

I always fill the water pan. I've never had an issue with my butts turning gray. Have you?

Can't wait to hear how the smoke works out. I plan to trade in my existing wireless thermometer, when the WiFi adaptor is available.

I'd trade the chips for chunks, if it were me.

I've found that 14 pounders usually take about nine hours at 275 (unwrapped).

Oh gosh, that is quite an adventure. I have an 18" WSM, but I'm betting that 14 is going to cook just as good. Wondering what sort of smoke wood and charcoal you have available in Zambia?

I've been cooking my butts using the Mr. Brown recipe for more than ten years now. I don't dare try anything else, because it is so darn good. I use the rub, the mop and the sauce. I'm dying to try a mustard sauce, but I don't want to mess with success. :)

I'm not sure soaking wood chunks does any good at all. It seems to me, that they don't really absorb water.

I love pecan smoke with turkey. I might throw some oak or hickory in if I were doing a ham (or a pork butt) along with it. :)

Foil the pan, or the drippings will just burn. Suspend the foil so it does not touch the pan.

I prefer the kettle, myself. Much less trouble getting the higher temps. IMHO pecan smoke and Turkey go together like ham and eggs. :)

My Performer has been sitting on the patio for well over ten years. Still looks brand new. I cook on it three to four days a week, and I still love it as much as the day it was delivered by UPS.

You are going to love your new WSM! Personally, I think if you read a little bit, a packer isn't that hard to cook once you learn to manage the fire. 225 degrees, until it probes tender.

That's a pretty big WSM. Is that the 318.5"? :)