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Hi all - I am smoking 2 Boston butts, each almost 7 pounds right now. I followed everyone's advice and the smoker has been holding a perfect 225 since about 7 am, measured with a Maverick. My recipe calls to take them off and wrap them in foil when they hit 160, then smoke again until they hit...

Thanks for the tips! I will post pics etc tomorrow night. Hopefully all will go well, I'm pretty excited!

Well I guess that's one way to do it! Maybe I am too OCD for a smoker 😁

Hi everyone. I'm making 2 Boston butts Monday and am going to try this tin can method that was suggested by a forum member - just one question, what do you think is a ROUGH time from putting the hot coals in the tin can until I hit about 200 degrees? Maybe an hour? I plan on using 20 briquettes...

Thank you guys for the advice. The ribs were pretty darn good for my first time! I will read the links and appreciate the help on both the rain and temperature! Im glad I was done cooking before the heavy rains came - I live in the part of MD that got completely flooded last night. Thanks again!

Thanks all - the pop up helped and the rains seems to have passed through. The ribs are cooking a lot slower than I had hoped. The smoker finally got to 225 but dropped to 190 when I flipped the ribs and hasn't gotten back up yet even with all vents wide open. I guess this is a learning process :/

Thanks all - I went ahead and bought a pop up shelter - I put the ribs on at noon using one unlit chimney over one lit chimney, and let it heat for an hour before assembling cooker and adding ribs. Meat went in at noon and is hovering at 175 an hour later. I just opened all 3 bottom vents...

Thanks Len - maybe I will try and set up a tarp as a just in case type of thing. I hadn't realized rain would actually get inside but your post makes sense.

Hi all - I am likely going to be smoking through some thunderstorms today. This is my first cook and am wondering if anyone has any tips. I can keep my charcoal dry as it heats up but I can't really cover my smoker or keep it out of the rain once I've assembled it. Is there anything to worry...

I need to not look at this forum on days I've skipped lunch. Looks fantastic!

How long did you cook 'em for?

Yes, I am pretty sure they are identical. I am planning on swapping them at about the 3 hour mark.

I thought I was going to get a 14 but when I saw them all side-by-side at the local ACE I immediately knew the 18 was better for me. Even though it will mostly just be my wife and I. For friends and family occasions I have more capacity (and a gas genesis too).

Marcus, I found this page here right after I posted. Great info! http://virtualweberbullet.com/wsmcapacity.html Matt

This thread is interesting. I have a new 18" WSM and am hoping I can do 6 racks of ribs (3 on each grate, flat). Guess I'll find out as I'm picking the ribs up on my way home! :rolleyes:

Thanks for the advice guys, and I will definitely be trying sauce #5!

Hi all - I am making ribs in my new wsm 18 next weekend and was going to try the recipe I found here in this site: http://virtualweberbullet.com/best-ribs-in-the-universe-by-mike-scrutchfield.html 2 questions so far: 1.) if I put 3 rolled racks on each grate, do I need to swap them halfway...

Thanks all! I went ahead and bought the 18". Ran it most of the day yesterday using 2 loads of charcoal just to get a feel for it. I can't wait to start cooking which will be next weekend.

Hi all - my name is Matt and I'm from central MD. I have a Weber Genesis E-310 grill and am considering buying a Smokey Mountain smoker this weekend. I go through about a tank of propane every 10 days-2 weeks in the Summer and really love to grill. I'm a good cook in general, but new to...