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Wow. Best I've done is around 20F. It doesn't get colder than that where I'm at. Takes more fuel and the dampers open more than usual, but cooks the same otherwise.

Not sure on the comparison, but ramp-up times are affected by how much thermal mass is in the smoker and how much lit fuel you put in. I run my water pan dry (less thermal mass) and put about 10 lit coals on top of a load of unlit in my 22", and it's up to 225F in about 15-20 mins with the...

I scrape the grates and dump the old ash every cook. I run my water bowl dry. If it gets too full of grease, I'll dump it after a cook while it's all liquid. Pro tip, don't dump the grease onto the coals if there's anything flammable above your smoker, or if you're not wearing welding...

I agree. 10-12 hours at 250, unfoiled the whole time.

Thickness of the meat is what matters for how fast it cooks. The heat has to make it to the center of the meat. More meat in the smoker just means you have to burn more fuel to maintain the same temp. Just like if it's colder outside. In practical terms, that means you'll have to run the...

Oh, I've done plenty of experimenting. I've cooked quite a lot of Q in my WSM. The result is just different. Maybe "more smoke flavor" isn't the right description. It's obvious that it was cooked with wood, rather than with charcoal. A WSM just won't do that--it's a charcoal cooker. You...

I'm doing something similar. Good news, butts and briskets both are happy at 250F. If you shoot for a top grate temp around 250F, you'll probably have both meats done in about 12 hours. If you want them for lunch on Wednesday, fire the pit around 7-8pm on Tuesday. If you're having them for...

This weekend my stepdad did his annual big BBQ smoke, a dozen pork butts to give away as gifts. He's a stick burner, he had one pit and just recently bought another. Even with both pits, he could only get 10 of the butts in the smoke. I happened to be over there and volunteered to fire up my...

Um...whole butts have the shoulder blade still in them. You can get boneless butts. Whole shoulder is the Boston butt (the upper front leg) and the picnic (the lower front leg). http://www.virtualweberbullet.com/porkbuttselect.html

Yeah, all my smokes are overnight and I generally sleep like a baby. A few things that help me do that: 1. I have a Maverick. I know for a fact it wakes me up when it beeps, so I just set the temp range I want and conk out. 2. I don't run water, so no worries about the water pan running dry...

You're actually asking a lot of the wrong questions. To answer what you asked: Don't bother marinating. Salt and pepper is the basic rub for brisket. You can get fancier if you want to, but it doesn't help much. If you want to play with wet stuff, inject beef stock. It really depends on...

It can be done, but you'll be warming it to death. Back when I first started BBQing, I did a pork butt at 200F. It took 24 hours to get done. At 190F it would have taken even longer.

I've gone through a bottle, it's basically a slightly spicy seasoned salt. It's too salty for me if I use it with a heavy coating, but 50/50 with sugar is ok, or just got with a lighter coating. When I finished the bottle, I made up a double-batch of Harry Soo's rub and put that in the bottle.

Yep, one more vote for silicone brushes. They hold a decent amount of sauce and are effortless to clean up. If you happen to let gunk dry in them, just leave them sitting in a glass of water for a while until the gunk loosens up.

Ham, turkey, prime rib...and Rudolph the Red Nosed Moink Balls. :)

Like that link says, wind is the enemy. Beyond that, if you don't insulate you just burn more fuel to maintain temps. I find that a bag of KC won't quite last the night. If I use a full bag plus about a starter full of unlit piled on top in my 22", it will last the night but need more fuel in...

I don't like leaving the door open too long, it gets too much air in and screws up the temps. What I do is load a starter with unlit. Then I open the door to about 45 degrees and dump the starter onto the door. The unlit slides right on down and ends up in the charcoal ring. Door is only...

This. For $800, you can have side-by-side 22.5" WSMs. Or if you just want one fire, I bet you could just stack the middle sections and have a double tall WSM.

I'm not cooking for T-day this year, but I've got a big packer in the fridge that I'll be cooking over the weekend, just because. :)

Why are you running 2/3 lit? Why not do what you do for everything else?