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Also, the shape of the butt stays together much more nicely if you don't trim, or at least don't trim into/below the false cap.

This photo is a keeper!

Recipe sounds great! The Ms. just picked up a bottle of Don Julio reposado, so I'm going to share this recipe with her.

No pro here, but I like the smoker at 250F and the butt to come off at 195F, wrap in foil, and into the cooler with a towel at the bottom until I'm ready to pull it. Probe the meat in multiple spots to check for temp, and more importantly, tenderness.

Nice eats there, Bob! I have some pork in front of me right this instant, but your photos are making me hungry for more! I really like the 2nd photo, and the corn!!

Still puzzled by the Lakewood model. It almost looks like an early toaster design. Definitely the one that stands out the most against the others. The cheapo one, the Standard Can, looks a lot like those awful disposable charcoal "grills" you can still buy today.

Very neat seeing all those different takes on a simple design concept. Thanks for sharing! Under a kitchen exhaust fan seems a stretch, but I don't see anything particularly wrong with using one in a wood-burning fireplace, with the flue open. That actually sounds like it could be fun to try...

Great Brian, the food in the photos looks delicious and fantastic for a first outing! 240 is a good temp for ribs, IMO, and the proof is in the photos. The bottle opener in the photo is further proof you enjoyed yourself! And pork butt is another good choice, as it is very forgiving to cook...

Yep, a lot of negativity and snark on some other forums. The thread Mr. Lampe linked to is a good example of that, though I didn't read into other threads, so maybe that's not representative of the norm for the egg guys on that site. Most forums I've been involved in have been generally pretty...

Hope you can share an update and some photos!

Try any of these that suits your fancy: tuscan sunset, northwoods fire, galena st. (Or 33rd and galena, salt free), barbecue of the americas, old world seasoning, arizona dreaming, bbq 3000 or 3001, chili 3000 or 9000. Those are the blends i have, and recommend them all. Their paprika is great...

Maybe they can give you an adjustment if you ask nicely? Btw, I've been using my ThermaQ overnight and it's working great!

I've only foiled the inside of the bowl when cooking with no water in the pan. With water, the stuff that drips into the pan doesn't really get cooked on and is easy enough to clean. For a dry pan, the foil makes for easy cleanup and no chance of dripping grease flaring up on a hot pan, but no...

Since you want to run the cable up through the bottom, how close do you think the probe cables would come to hot coals when you're cooking? Most probe cables are only rated to about 550F, and few are rated above 700F. That's the first concern coming to mind. If you do cut into the bottom...

That's a beauty of a tri-tip, Marty! It looks to me like you cold smoked with the 6" A-Maze-N tube, is that right? I ordered the 6" and it's delivered today. Have you found it to be large enough for most of your purposes? What kind of duration of smoke do you get from it?

Welcome to the forum Brian! In the spirit of erring on the side of caution, you may want to consider starting with a little more than half a ring of unlit charcoal. When everything is done cooking, you can always shut down the WSM and then when it has cooled, you can reclaim any used but still...

Doesn't McD's sell them for $0.49 in the summertime?

Sounds like maybe a natural briquette. And I'm not surprised they burn longer than KBB, since they look like they're almost spherical, without all the grooves and K mark that the Kingsford have. I was just curious, as they looked a little different. Thanks!

Matthew, what kind of charcoal were you using there?

Gonna be an eventful weekend for me. We roto'd another chicken last night and had some chicken caesar salads with about half of it. The other half was shredded for chicken enchiladas we'll make on Sunday morning. Tonight we have some 16/20 shrimp and some tilapia for the grill. Starting late...