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I like your idea of buying another WSM but a cheaper route would be to cook the butts ahead of time and put them in a roaster to keep it warm at the party. Just a thought Good luck Dave

James H, To answer your question on Royal Oak I have been through 3 big bags of it now and I don't really like it to much. Way to much ash and the burn time is quite short. I emailed Rancher and let them know alot of us like there product and asked them to figure out how to make it available...

Where do you guys find the Tel-tru therms for mounting on the lid? I went to the shopping link and clicked on popular therms but no Tel-tru there. Thanks for the help, Dave

Well there will only be 5 adults and 2 kids So there are 6 racks of Baby Backs(BRITU) 1 -3 1/2 lb angus roast and some chicken wings plus baked taters, slaw, vegies, chips and salsa and some sort of dessert the other family is bringing. I hope I have room for dessert Go commercials, Dave

Bryan, That is so funny, your link is from a guy in the area here. before I got started with the WSM I took Mr. Kick ***'s BBQ class. Great class had a good time and ate alot of food. He cooks with a trailer mounted Lange Model 84 (nice unit) Dave

I'm not Jason but any way, I foil an empty water pan,lid temp at 300-325 degrees, I put the meat in an aluminum pan. foiled at 160 degrees. my pork butt was 8 lbs and took 5 hours. So maybe yours will be 3 hours, if it is shorter just let it rest a little longer. Dave

Mark I did a fast cook for my last crack at Butt. I wet the pork down and put rub on it, minion method lighting, put apple wood on, I put the pork in aluminum pans, one on each rack. I closed all bottom vents to start with, lid temp went up to 275 and then I opened one of the vents just a...

all these fancy thermos I read about, everyone has problems with them it seems. I have been afraid to buy one. I have two analog probes, one in the top vent for cooker temp, one through the top vent and into the meat (a turkey cooker thermo). I can see them through the window.

I have on two pork butts. Have a GREAT smoke everyone!

GREAT PICS!! Thanks for posting the pics. I really like the enclosure. Did you build it yourself? I'm not much of a welder, so I like to use uni strut and bolt the pieces together. Much more expensive though. As for the fitting all the meat on, looks like a pretty tight fit. I use pans because I...

Todd, I posted on another post that you visited but any way, can you take a pic of the meat on the WSM. I am curious to see it all on at once. I had a briskett on today at 270 degrees, turned out good, almost 11 pounds and just over 11 hours. Happy Days are here again!

Todd, do you happen to have a picture of how all of that meat fit on the WSM? I have a cook for 40 peeps coming up this june, and I am interested that you fit it all on. Not doubting you you just curious.

I don't even have mine yet(coming the 17th) and I would like a 22 1/2" model,I want the lid from the performer cuz it has a built in thermometer, better door but for sure needs a door. Have you heard the complaints from the guys with the knock off bullets? They all want a door. Other than that...

if you go to your local hardware store that handles weber they will order it for you and weber wont ask them any silly questions