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Yah, I too am thinking that this test may take longer than expected.

I cooked for 100 people a week ago Sunday (only 65 showed, lotsa leftovers), and everybody loved it. It was a "welcome home" party for a soldier returning from Iraq. Check it out: http://www.ofoto.com/I.jsp?c=98qpsqx.3wnrwac1&x=1&y=-h5ihl4 Pork shoulder is the best bang for the buck for large...

Cool, grate idea (pun intended)! Yah, the WSM makes a good windbreak for starting a chimney as well, I've had to do that a few times on windy/rainy days.

Yeah, the WSM can handle all 4, just put the bigger ones on top. If you use water (I used to use sand, still prefer it), I wouldn't pour much in until it gets up to temp...4 butts is a huge heatsink. I don't think I've ever trimmed off any fat from my butts, it either renders or I just pull it...

Sounds brutal. Are you doing spareribs or babybacks? For spares you'll probably go closer to 7 hours, what with foiling and all. Also, I'd definitely do the butts on top and the briskets on the bottom 2 racks. You don't have a charcoal grill? I'd smoke something on the grill in tandem with your...

I also would do it at higher temps with empty foil-lined pan until leg temp reached 165. The downside of using the WSM for chicken is that the skin still won't get crispy. You could achieve a better smoked chicken part with crispier skin (legs, thighs, etc) by smoking (offset-grilling) in a...

ohmmmmmmmmmm

Hey Mike, we oughta hook up at Jackstack sometime for lunch! I work in OP.

Sounds yummy. The downside of a 12 pounder would be the 2 hours per pound it takes to finish it. I'd rather do two 6 pounders and be done in half the time.

Yeah, Sam's has had low quantities lately. Check out Walmart, they've had good prices.

IMHO you don't need to season until just before putting it on the WSM. It's a good idea to let the butts sit out for a couple of hours though, to come up to room temp. I would agree with what everyone else says about foiling, I don't do it unless I really need to speed up the process. I do...

Being from KC I've gotta go tomato based. I prefer a really runny sauce with pulled pork, like Curly's Mesquite flavored sauce. KC Masterpiece is good, but it's a little thick for sammiches.

What Paul said. I always pull mine immediately after smoking, since it's near impossible to pull after refrigerated. Then put in ziplock baggies along with bark. For serving, I usually nuke on low in the baggy for just a bit to kill the chill, then put it in a crockpot for a couple of hours...

I just use regular jersey gloves and slip on some food prep gloves over those. Works really fast, and you can still feel the meat/fat without getting burned. Plus it's dirt cheap.

Hmmm, sorry I can't hep with a loaner. How many people you got coming? You can fit 2 butts and 2 briskets in one run with an extra grate from Westlake. 2 butts will feed about 20 people, 2 briskets maybe another 12-15. You can do ribs and/or chix on a kettle if need be. Sorry I'm not more help.

Ahhh, I think I solved the problem... <BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>The batteries were energizers I swiped from work <HR></BLOCKQUOTE> I think you are a victim of bad Bar-B-Karma, that's the only explanation I can think of.

You're in the UK? Your weather might have something to do with it. Also living close to the ocean might have something to do with it as well (coastal cars rust sooner). I'm assuming you use the WSM cover. Also, don't ever leave water in the waterpan after a smoke, empty it out.

Pit probe on top grate, away from edges and meat. Smaller meat items (eg butts) on bottom grate, with meat probe in the smallest one.

That's where I buy most of my ribs and chicken, always good meat.

Heatproof gloves are best for lifting from the bottom grate. I use the ones that came with my "set it and forget it" rotisserie.