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The two 8 lbers I did this past weekend went for about 22 hrs, but I foiled at the 20 hr point as I had other stuff that needed to go on...

I agree... I started with a full ring and Minion method at 8 pm Friday night and finally needed to add a few coals at 5:30 pm the following nite.. other than an overnight drop to about 185*. once I stirred the coals a bit, they went right back to holding at 250* for the rest of the way.

UPDATE... Guys.. cook turned out awesome... other than a few trips back here to assure myself that things (water drip, butt plateau) were normal.. everything went very smoothly... 18 lbs of butts netted us about 8.5 lbs of pulled pork. We made 3 racks of BBRs, 2 fatties, 2 types of wings...

I foiled them at about 4 EDT to get them over the hump... They're at 185 now and temps are at about 275* (at 5pm next day from a 7:30pm light). Now going on 21 hours... wow. Only thing I did to them was stir them at 7am when I woke up.. temps then were at about 175* when these are at 195*...

OK.. 2 butts, 18lbs pretrimmed total weight. Probably around 16 lbs trimmed. Rubbed with a KCStyle Rub recipe found on one of these sites. at 1-2 Started my first overnite cook last night around 7:30pm. Monitored cooker temp till about 11pm when I called it a night.. Cooker was leveled off...

I got mine from the butcher shop yesterday... $42 for 18 lbs. = $2.29/lb...

Thanks all... I think we'll try doing the overnight cook on Friday-Saturday if I can get everything together after work... Otherwise I'll do the quick cook Saturday.. My wife thought our "quick cook butts" came out so great, but we both want to try the difference without the foil.. we both...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Rusty Barton: One day I couldn't find the coffee can. I just left a well in the center of the unlit briquettes in the charcoal ring. The well was about...

Kevin, That was my thought... I'm too new at this to be working on a "high wire"... I'd rather be safe and get it out of the way. When you guys do overnight cooks, how much babysitting is required? Is the cooker fairly stable? We're expecting fair weather, so I don't think I have to...

yes.. smoke them on the WSM, crisp em up on the gasser, then toss with your favorite sauce... I love the taste of the smokey rub with just plain Buffalo sauce (cayenne/butter)

I think it's likely that the cast iron conducts heat incredibly well compared to wood (even burning wood). I've used these gloves (or something similar) with fireplace tools and moved semi-burning logs with them, and they are fine in protecting your hands from the radiant heat of a roaring fire...

I'm having 10 people to feed on that Sunday at about 2-3 PM... wife and others are handling the sides and dessert.. I'm in charge of meat.. I've got a WSM and a Weber Genesis gasser with a smoker box... Here's my plan of attack... Saturday.. Pork butts on WSM bottom rack (8-16 hrs, depending...

$9.50.... $13 here at BJs... We've got 3 tanks rotating between the grill and the mosquito magnet.

Does anyone have a price list for Nature's Own... They're about 25 minutes from me, but they don't have a formal storefront.. still have to order by phone although they will let me pickup in person. Most correspondence with them via email has been poor, though.

got 4 more bags at the HD in Mansfield MA Saturday. No more room in the garage now.

I have both. Another good thing about the gasser is that the wife can fire it up before I get home and have some of the quick cook stuff done when I get home. Just turn the knobs and click and she's ready to go. As everyone else said.. I use the gasser for grilling and the WSM for smoking...

reminds me of that TV commercial where they are installing new appliances and the wife whips out the tape recorder with the guy saying something like "if i get these golf clubs, you can get anything you want"... ad just cracks me up.

I'll have (to give to my wife) what she's having, please.

Pizza screen, eh?... I've used aluminum, stone, cast iron pizza pans, but never a screen.. I'm really interested in pizza on the grill.. direct heat? at what temp? how long? do give details please.

I took the 2 10# bags of Kingsford that I thought was a good deal back to a different HD that had the Rancher.. I got my $13 back and got 7 bags of Rancher for $21. Funny thing is that it was a Saturday night, about 7ish... The return lady was the same person manning a register.. She kinda...