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Jerry, I did two Butts last week. Had it in from almost midnight to late the next day. The weather was breezy, cool, rainy at times and I had the cooker under a fabric overhang. Didn't seem to make any difference in the temp. holding at between 240-250 throughout the cook. I find the cooker...

Having a large group over for Christmas dinner and like lots of you, I'm doing a ham. Will you share with us the best ham to get and cook? Larry

If I use the salmon cooking instructions on the site, will I necessairly have to refrigerate the salmon afterward? Or do I need to use some kind of curing agent? What kind of process do I use for the "smoked salmon" that you can buy at Trader Joe's for instance? Larry

After unwrapping it, it's a pork shoulder butt that the butcher cut in half. Didn't realize that he cut it until I unwrapped it. Do I cook it the same as a "butt"? Larry

I have a 15 lb. Pork Butt. 2 hours per pound. That puts the cooking time at 30 hours!!! Should I slice it in half? If so how; any way special there? That would leave me two 7 lbs. Butts. 14 hours? As always, Thanks, Larry

After reading all your comments, I realize I simply fried them. Thanks for all the input!! Larry

Am I getting the probe too close to the fire or what? I left the probe on my polder in the meat on during two cooks and both Polders no longer register the temp. I thought they were made to do that. Can you buy just the probes? Where can I get one??? I think the actual unit itself is OK...

Walt, Yes, they do actally use mahogany and sell it there. I used it on a turkey last weekend. Larry

Picked up some Magogany in Bishop CA last week where they have a great smoked meat store. Anybody ever use it??? Larry

I am absolutly the last person to give advice to anyone but, I followed the recipe on this site suggesting 4 chunks of oak and hickory each and my Pork Butt couldn't have been better. I just put them in once and that was it.

Yeah Jeff, I agree. I did same thing you did with the same results. Next time I'm going for 1 hour foiled. I'll post it to let you know. The foil, that long, is just a tad too much. Larry

Butt success! Had the Butt for dinner tonight and it was excellent! Thanks to this site and all the wonderful advice for the outcome! I did the exact recipe on the site. I added 1/2 c. Wild Turkey to the Southern Sop; an idea I got from another recipe. Like I mentioned, the Butt took a lot...

What does overdone Butt look like? This looks good and the small piece I tore off was excellent. Very moist and easy to pull apart. There wasn't really a lot of excess fat like I expected tho. We got about 3 1/2 lbs. of meat out of the 7.5 pounder. I guess that's about right. Dinner's...

Well it looks fine. In about another 30 min. I'm going to pull it and I'll see for sure then. I know all meant etc. is different but I thought that 210 was just way out there. Larry

I did my first overnighter on a 7.5 lb. Pork Butt last night. Began at 9pm. and when the temp. was stabalized at around 240, went to bed. At 3:34 am. the temp was 225 so I opened the vents a bit and back to bed. At 5:30 a.m. the temp. was 230. Since it was a 7.5 pounder, I thought I'd have...

Think I know what, how, etc. to do w/ the Butt. Do you dip the pork into the sauce and then onto the sandwich or pour it on like adding catsup to a hamburger? Larry

Would this work well w/ Pork Butt too?? Larry

That goes w/out saying. A cigar will be there at some point too.

Konrad, that sounds great! What weight butt would you reccommend for 6 adults?

After it's pulled, what would you reccommend serving with the Butt? So, each person gets a fistfull of shredded meat? And finally, what goes good with it? Sauce etc.?What weight Butt for 6 adults? I know there's a lot of fat etc. Larry