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They look good too me..... Enjoy and freeze any leftovers cause they are just as good a few weeks from now...

Plateauing is normal. I will sometimes have a butt plateou at say 160 for 2-3 hours.....

Yep they will get darker as you go. I cooked 3 butts (24 pounds) for party tonight on my 18.5, i put all three on top rack. Started at 9PM last night and cooked all through the night. They just finished. I use sand in the pan foiled. Works alot better for me than water. Burn less fuel and...

I just crumple up the bag and store in garage....I wouldnt think the rip would cause any troubles.....You would be able to tell if the bag got soaked....Dont throw away....Use it up....and compare to next bag....

Looks great - Did you build it or buy it?

My Weber Genesis gasser stays on back deck covered with standard weber cover all year round - including in the snow.....My WSM and performer are on my covered front patio...They get dusty but now snow or rain. I do cover the WSM cause it came with the cover,perfomer is uncovered......

It seems like a neat toy, but doesnt seem like it would make the ribs any better or allow you to cook more ribs....Maybe I am missing something.....

Once you get the smoker built do a few hour high heat cook (with no food) to burn off any stuff that shouldnt be in the drum......

WOW - That things looks great!!!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Tony C.: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by...

Yep - Chuck rolls are tasty, I have smoked them before but want to try and cook one with sand in the pan.

Thanks for the well wishes..Sorry no pics of the finished product but I had some people over and forgot to snap some pics. Just to give my final report, I used sand for the first time cooking this butt. I will have to try it a few more times but if all my smokes go like this past one I wont...

Make sure to try and crisp the bacon. If you can throw it on a high heat grill after it comes out better in my oppinion....otherwise the bacon is soggy...

Yeah I love the chuck roll. I have done a couple of those and they turned out great. I cant say I like it more than Pork Butt, I love them both equally!!!

By the way I am using Cherry wood..... Here is the temp. I flipped for first time and reprobed. basted with a little apple juice.

As requested Larry, it is the least I can do. I have learned a ton from you and others on here. There are a few of my barbecue partner in the pics as well......

I threw a 8 lb pork butt covered in mustard and my favorite spices on the WSM 18 last night at 1030pm.....I tryed sand in my brinkman water pan. So far so good. I filled charcoal ring to top and threw on 10 lit coals, left vents 50% open and threw on butt. The outside air temp is about 40...

Looks great to me.....Chuck roasts are one of may favorites, along with ribs and pork butts.......

Hi Larry - Looks great.....Do you use a stoker or some type of control system or just charcoal/lump and the vents? It looks like you have a foiled pan, do you just have a water pan foiled and no water? I would like to do a cook like this for a party.....probably would only need half the butts...

If you already have a kettle get the WSM, they are two different animals and each work perfectly for what they were made.