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The pork butt I made for my wife's school turned out great. I took it off after 11 hours, having added about 20 charcoals about 5 hours into the cook. There were some left when I finished. Saturday I cooked chicken in it. It turned out great also. The only trouble I am having is finding a...

Thanks for all the input everyone. It smells terrific! I will post pics tomorrow when I figure out how to do it from my iphone.

I am cooking on the deck- about 4 feet from the window. The SJG is in an aluminum oil pan that has water in the bottom. This is the best location to have the necessary windbreaks. \My question is can the smoke enter the attic through the overhanging soffit (sp.?).

I went with the dutch oven lid instead of the dutch oven. I wrapped it in heavy Aluminum foil- adding extra on the bottom (actually the top of the lid) to balance out the handle. The top of the lid (actually the bottom of the lid- but I have it upside down) is concave- it will catch some of...

UH-OH! Just went outside- and it is super windy. I put a wind break up on 3 sides- but that is the best I can do- how will this affect the cook- especially with using the cast iron dutch oven for a heat sink. What about using just the lid of the cast iron skillet- would that be sufficient...

I am putting everything together now and rubbing the butts. For a diffuser I am using a cast iron Dutch Oven. It is 10.25" in diameter and 4.75" tall. I am resting the bottom grate on it. Think there will be any problems with this setup? My wife's b-day is tomorrow. At her school all teachers...

I just received my SJG yesterday. I already have my pot. I plan on using the "John Ford" method of drilling holes in the bottom. I do have a few questions: what are people using for grates in the pot? Smokey Joe charcoal grates? Also what is the optimum spacing if I want to Q chickens and butts...

Thanks for the input! Would you use your 220 as a primary grill if it was a bit larger? How many burgers can you realistically fit on it?

Would love to know how the brisket turned out. Also, do you sometimes wish you had bought the 320, or are you glad you stuck with the 220?

I am looking to buy a Q-220 or Q-320. Just can't make up my mind on which one. I like the 320 for the additional space, as well as the two burners. However, it does cost about $100 more after you buy a cart, and is not as portable. I mainly cook for 4, but occasionally for as many as 10...

I am still new to the WSM- and I appreciate this site. This seems like a good deal for a ATC. Is this a complete kit, or am I missing something? How does this compare price and features to other ATCs?

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Walter Eugene Brooker,Jr.: I double foil our butts at internal temp of 160 degrees place them back in the WSM till they hit 190 internal ...

Did not turn out bad. Honestly, I have only ate a little. I have had an allergic reaction to a shot, and have had an upset stomach as a result. But my wife-who really does not like pork- thought they were really good. I gave one butt away and have vacuum-sealed two butts in portions (after...

Just got back about 20 minutes ago, and the Temp was down to 160 at the lid. I pulled the butts, wrapped and stuck in the oven to finish off. Meat temp was about 170-180. How long should I leave in the oven? I guess I just did not put enough Kingsford in at the beginning. I put about 16...

Here is an update- and more problems! Last I checked last night, temp on the lid was 250 at 2:15. I checked again at 5:30 and temps had fallen to 160! I added more Kingsford, and even Minioned some and added. Temps quickly rose. I have turned the butts and have basted. Meat temp is in the...

Just got my 22" WSM. Trying to smoke 4 butts on top grate. Using "Mr. Brown" recipe. Rubbed the butts this morning, let rest for 11 hours. Put them on the WSM about45 minutesago, but looking back over the recipe it appears that I forgot to rub the butts again before I placed them on the...