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Thanks, Will. That's what I was after ... reassurance! Dave ... P.S. ... in preparing for this smoke, I searched the forums quite a bit and your posts stuck out in my mind because the way you operate (water in pan + around 250) matched the way I operated the WSM a few years ago. Given this...

How much smoke wood would you recommend? My thought is to go with 4-5 fists of apple and one fist of hickory. I've only done butts once, but it taught me that they're forgiving. Other than being rusty (me not the WSM), the big change will be cooking this much meat at once.

Josh ... Yes, I have the 18. And I should have mentioned that I plan on using water, if only because that's how I operated in the past. Ken ... 20 hours ... that's longer than I would have guessed. I'd like to take them off around late morning/noon ... but they'll be done when they're done!

I'm planning on smoking 4 butts overnight (Thursday), pull on Friday, refrigerate, and serve at a party for 35 or so Saturday afternoon. I'm guessing the 4 butts are two at 7 pounds and two at 6 pounds. If I operate at 250 (lid), am I looking at 10-14 hours (1.5-2 hrs/lb ... based on largest...

What surprised me was how much my family enjoyed them. I just assumed they would be too hot for them. Guess I was wrong!

I cooked some ABTs for the first time last night. My family's not into spicy food, so I just never got around to making a batch. Feeling like I've been in a grilling funk lately (cooking the same tasty recipes over and over again), I decided to grab a few jalepenos and jump in. I planned to...

I went to both Lowes and Home Depot this morning and neither of them had Kingsford at the sale price. Maybe another day or so ...

I want to close the loop on my first attempt with this recipe. I was a little uncertain about using orange marmalade, but these were fantastic. My wife has already requested these for the next few football playoff weekends. Thanks, Larry.

I'll be attending a Bowl Party later today and thought that was the perfect training ground for cooking these for the first time. I intend to use the original recipe. A question ... one hour indirect (prior to dipping) seems like a long time for wings. Do you turn them or otherwise rotate them...

Where are you measuring the temperature ... at the vent or the grate? Soaking the wood chunks has a negligible effect as the water doesn't permeate the wood. Regardless, I don't think this was your problem. The real issue is that you never got up to the temperature you thought. The wood...

Did you check the new thermometer by putting it in some boiling water? If you didn't, check it out and see if it's correct.

Could there have been a problem with the thermometer? Also, where did you measure the temperature? What did the charcoal and smoke wood look like post-cook? I'm sorry things didn't turn out well. That must have been terribly disappointing given your audience.

Hi Rob, I have done two beer can chickens at one time on the 22.5" with no problem (without using a rotisserie ring). But you're in Texas, so maybe your chickens are bigger! I have a rotisserie (EZ-Que) and actually prefer it over beer can when doing chicken. I would consider the type of...

I'm trying to think of good ways to give barbecue as a gift this holiday season. I have two $10 gift exchange parties (one for work and another for family - both are the type where gifts are opened then stolen/traded). I'd also like to find a way to give barbecue as a gift to close friends...

The wood was dry. Do low temperatures present a problem? I don't have the temps with me right now, but I followed the instructions on this site. My goal temp was 225, but it took a bit of time to climb to that temp ... the time during which I had the ribs on.

Thanks everyone. I was running at a low temperature, so that might have had something to do with it. I only use Kingsford and I have used the Minion Method before for longer non-rib smokes. Up until this time, I had used the standard method for ribs. And yes, I had the top vent fully open...

I recently used the Minion Method to smoke ribs and noticed a considerable amount of bitter, acrid smoke coming off the smoker when first assembled. I used a small amount of apple wood. The smoke smelled exactly like Kingsford when it first lights. I noticed the same bitter/acrid taste in the...

Yes ... what a surprise ... and a great present! (March 31st was my birthday)

Oh. I forgot to ask my final question ... When's dinner?!

I hereby annoint this thread the Gratitude Thread. I'm really struck by the fact that regular grill jockeys like me can dialogue with someone of Jamie's accomplishment. Does that happen in other areas of cooking? I wonder. I imagine that most of us enjoy (at least secretly) a bit of status...