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Hi. I was thinking of trying to cook 4 boston butts for pulled pork simultaneously, two on each rack. I did three simultaneously quite awhile ago, and vaguely remember something about difficulty maintaining temp due to the quantity of meat absorbing the heat energy, but it isn't clear. Have any...

I was wondering if there are any drawbacks to completing a cook in the oven once the meat has reached the point where it cannot (or should not) absorb more smoke, or after it has been wrapped. I know this question might get me kicked out of the guy club, but it would make things alot easier. 1)...

Hi all. I just finished my first cook with my new Weber Smokey Mountain 18" this past Saturday in rural NJ. I smoked a 10lb brisket flat, and used the popular minion method, with a full hoop of Kingsford Blue charcoal and 20 lit briquettes in the center. The water bowl was 2/3 full. Being just...