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Do you use water in your water pan? I stopped using water in the pan . No more flakes from the top or side. Granted you'll get some gunk build up over time but not so that it will fall on your food. All else fails just scrape the stuff off before each cook

DAn, Chris is right. I think you'll have better results this time. Keep us posted and take pics if you can. Remember, control those temps on the way up and the meat is done when its probe tender. Use temp as a guide.

I'd try some new wood. As far as the pot roast taste, Try next time without the foil.

Neil, you may get more answers if you posted this in a different category. For my two cents worth, I always use a water pan no matter what I cook. I use foil to cover the pan .No water. Works just fine

Dan, don't know if you mentioned it or not but what kind of wood were you using ?Was it old?

Dan, with water in the pan it acts like a heat sink. It kind of regulates the fluctuations you get with the smoker BUT it takes a time to get the water to temp even when adding hot water. I like the foiled pan. Temp gets up fairly quickly and I can get my meat on faster. Like others have said...

Basically when you wrap the meat in foil you are steaming it. No hard bark will develop unless you throw it back on the smoker without foil to harden. If you start cutting the airflow when the temps are going up its easier to control the rise . Shoulder takes a long time to cook. I would read...

DAn, I've had some hickory for almost 15 years. I keep them in a covered storage bucket and dry. I imagine they don't smoke as well as freshly "seasoned" wood but it's good enough for me

JOhn, shouldn't that be 2 cups of bourbon. One that just happens to disappear (evaporate) while preparing . ;-)

Next time I do a long cook I'll get some of those GFS RO Briqs and try them. Will let you know the results.

Rich, I agree with you but like I said I never had this problem before. I always cook my butts frozen. I 've never ahd a an issue with RO until the change in size.

Rich, will let you know when I get the larger size RO and try them out. Anxious to see if I get better results. Looking forward to seeing your tests.As I was typing this I thought "you know I had 40lbs. of frozen butt on the smoker. I wonder if it would have been different if the meat had been...

Thanks Tim, I don't have much of a selection of charcoal to choose from in my area . Will check out GFS.

Rich, follow up to my comment. Did an overnighter with new RO briqs.Overly full ring of charcoal. When I went to bed she was settled in at around 250. When I woke up it was 220 and going down. Looked in the chamber and it was mostly ash. Added more briqs . I've always had good performance with...

No, but remember sugar burns at about 320(?) approximate. I like a coffee rub. Plenty of recipes on this site. Like the bold taste and aroma from the meat. Yes, I do HH on my brisket

Bet the drum stick weighs about 3 pounds each :-)). Good Eats!! I've done 24 pounders in my 18 with no problem. High Heat and it takes awhile but it turned out great. Nice crispy skin. Good Luck

Robert, I don't particularly care for Kingsford but I'd try to use more lit in your chimney at the start.Get then temp hotter before you put the meat on.It can only be two things airflow or charcoal. Maybe it's not you it's "THEM" . I'm starting to sound paranoid.:-)) Also, I go by the feel of...

Rick, the WSM will "hold" its temp plus or minus 5-10 degrees. If you can get it to hold 250 the whole way great , but if I shoot for 250 and end up around 255-260 average it's ok. The temps will fluctuate. Were not talking large temp swings. The unit will settle down after a while . As others...

Rich, I've been using RO for a long time and I can't smell a petroleum aroma or for that matter even taste any aftertaste ??? Maybe I've burned too many of my taste buds out with all the hot sauce I've consumed over the years ;-)

Rich, don't know where you've been getting your RO briqs but mine are significantly smaller. I use RO all the time on my long cooks with few problems except when I try to use old stuff from a previous cook along with new RO. Just can't seem to make it all the way through a long cook.Other than...