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I've done a lot of reading on this so far and there are several different theories. I'm usually a smoke and eat it type of guy but I'm smoking two 10lb pork butts as we speak to be frozen and eaten at our annual dove hunt this weekend. This will be a first for me. I want to freeze it...

I went with top and bottom just because it was pretty dang cramped ...especially with my smoker thermo on the top rack too. We'll see how it works out. Smoking meat and working from home so it should be interesting..:D

Thanks fellas

This will be my first multiple pork butt BBQ on the 18.5" WSM. Not sure if I can get them both on the top rack and probably will have to go top and bottom. Both are 10lbs each. My question is I have an ET732 digi thermo and that means one probe for the meat and one for the heat. Which...

St. Louis.... I also place the trimmings on the smoker and treat them like an appetizer so there is no buildup.

Sounds about right

Glad to see I am not alone. I have been to no less than 5 different grocery stores each week over the past month and most have had 10-15 racks of spares....all like I describe above. I had to go through them all to get something decent....and those weren't very good. I have been just...

That's a perfect description..

Unbolt the thermo from the lid and with a pair of tongs, place the probe in a pot of boiling water and check the temp. If it reads around 212, it is accurate. That being said, mine while accurate according to the boiling test, is about 20 degrees cooler than my grate temp. My Maverick...

x2...

Is it just me or are spare ribs lacking more bones all the way through these days? I just don't remember spares having 1.5" to 2" bones over the last half of the rack down to nothing. Even if I trimmed them St.Louis style they would be half racks with a lot of throw away...

Very nice.... They'll sure makes smoking a little more convenient

The ET732 will fit through the 3/8" and 1/2"

Like Bob, I drilled the extra hole using painters tape and glad I did. When you consider you have to use a drill to expand the grill bolt area you might as well start with a fresh hole and not have to be concerned with what your grate sits on. Also....you can put the hole where you want it...

It ramped up pretty quickly after that and was superb. Nice bark, texture, moisture and tenderness. Loving this WSM

Mine has been good so far on a butt. It hit a 4.5 hour stall and its killing my timing.. Oh well we'll eat during the fight I guess. hooooked as well...

Welcome aboard.......I have been smoking every weekend since my birthday in late May when I got mine. Much easier and cooler with the WSM and Redi Check temp remote than my offset. If you don't mind me asking, what was wrong with your pork butt? I'm on hour 8 right now holding in the stall...

And here I thought you were not supposed to clean the inside to season it as well as help keep the temps more consistent. Is this not the thinking anymore?

Looking good!

I have been buying them for $1.99/ lb since Memorial Day here in the DFW area. I check the local grocery store ads every Wednesday and somebody has always had one at that price before the weekend.