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If you are going to do many overnighters (like I do), you might want to consider getting a remote thermometer with an alarm (like the ET-73) or a BBQ Guru, or both (which is what I do now).

If you didn't want to cook anything else, I'd just cook both butts on the top rack, shouldn't take more than 10 hours. That would save you having to clean the bottom grate, unless you wanted to throw something on that as well. Note, that the butts at Costco don't have bones, so you'll have to...

I guess the Poobahs should give back our ribbons for 3rd place brisket and 6th place ribs, since our WSMs obviously can't kick out competition Q. And maybe we shouldn't even tell the guy on that site about our 2nd place chicken that we smoked on a simple Weber kettle. It's definitely not the...

You might be able to do 2 day shipping on Amazon.

Minion Method for charcoal, use LOTS of water in a 2 gallon Brinkman charcoal pan for your water pan (can get it at Westlake's), check out the mods forum. High heat will be your challenge. If it was me, I'd also throw on a few pork tenderloins too for a snack/heatsink (the pre-marinaded ones...

Next time try starting with only one vent open, and make sure it's the downwind vent. Starting with all vents open, even a little, pretty much guarantees that wind will be blowing into at least one of them...which hurts more than helps. I never pull the pork from the smoker until it hits at...

When faced with a "too cool" dilemma like that, which I did this weekend (even with the BBQ Guru), I had to add a half chimney of lit coals...that fixed it right up.

Sounds like a session of "Underwirers Anonymous" here.

Yah, mine is almost always closer to 2 hrs/lb. as well, and that's with rarely opening the WSM (if ever)...I don't take it out until it hits close to 195. Count on 8-10 hours for a 4 pounder. If you do it overnite, it's no big deal. I just bought four 6+ lb. butts at Sam's (man, what happened...

I had been running my ET-73 wires "under the lid" as well with no problems for almost a year so far, but I just got my "eyelets" from The BBQ Guru and I like those even better (I just used one, sold the other to a friend...comes in a 2-pack for $8). Since the BBQ Guru (actually the E-Temp)...

I'm glad it turned out OK Tom, I'm always interested in hearing BBQ catering experiences, as I am probably going to be organizing more and bigger events in the future. Sorry about the WSM casualty, not sure how to fix that, short of calling Weber and see what they could do for you. The boilin...

I'm pretty sure I could pull it off now with my BBQ Guru, but I wouldn't even have attempted 6 butts before. My only issue now would be getting all 3 grates evenly spaced so none of them touched the top of any pork beneath. That said, I don't think I'd ever try more than 4 shoulders at once...

Cabelas has the vertical stands for both chickens and turkey. They look like the $20 models made by others, but are much cheaper ($9 for 2 chicken stands, $6 for a turkey stand). I hate paying for shipping so I'm going there this weekend and getting some in person.

Yep, about 2 hours per lb. is about right. On butt, load up the ring totally full, with just enough room to heap a flaming chimney-load on top.

You can do them together but note that with the dinking around you'll do with the ribs (foiling, basting, etc), it will extend your total cook time on the brisket what with all the opening and closing of your smoker. If it was me I would prefer to do pork butts on top with brisket on the bottom...

OK, I've had pretty good luck with the double broiler kind of chafing dish, not much drying out there. I've use cheaper kind of chafing dishes that didn't work so well though. Stogie is totally right about the quantities too, your intial post does look more like a cook for 100+ than for 60. I...

"Pseudo Q", LOL...wouldn't that include any recipe that involves liquid smoke?

I think another TVWB member suggested probing a glassfull of icecubes, should come out at around 32 degrees, go figger.

Man, long post, so many details. I have limited experience with feeding large groups but I have done a few, usually with just pulled pork. Yeah, you can reheat in the foodsaver bags in boiling water, I think someone else recommended that in the cooking for a scouting event thread. I think any...

They usually have the Vacu-Seal thingies for pretty good prices on iqvc.com or hsn.com, we got ours from one of those places and love it. You can buy extra bags at Wal-Mart.