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I am smoking a 15lb. D'artagnan organic bird next week ( i hear organic birds cook quicker?) and i have a few questions. I have been reading that folks have trouble maintaining higher temps(325-350) in their 22.5 WSM. I am worried that i will have to finish it in the oven or it will take too...

Hello everyone. I'm new to the thread and have been using a wsm 22.5 for a few months now. I'm doing my first overnight cook ( 4 pork butts) on Friday and will take any and all suggestions! Thanks for the info you all put up on here! This is best site in the web for Q