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So if I understand this about clay saucers, they allow you to get up to temperature faster? Does this mean it's also easier to get the smoker hotter for poultry too? I've only used water pan on pork for low and slow. But one time I tried chicken and it didn't get hot enough and tasted rubbery.

Thanks again everyone for your help. I used Alton Brown's Brine Rub Pulled Pork recipe. After I brined the meat for well over 15 hours (it didn't mess up taste at all) and rubbed it, I started about 10pm. The first small piece was done by 9am. The last two big pieces (9.3lbs & 7lbs) were...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Chuck_B: Terry welcome to the board! Two things I haven't seen mentioned: 1. what fuel are you using (lump, K, Stubbs etc)? 2. are you using water in...

Thanks everyone for the help. 1.5 hrs per lb seems a bit much, my 14lbs should have took 21 hours but was done in 15 hrs. (Maybe because it was two pieces?)

Hey all, I've made pulled pork before and it took about 15 hours to smoke two, seven pounders. This year for Easter I'm planning on more guests so I figure I'll be smoking about 18 pounds (or two, nine lbs) of pork butt. Last time my temps ranged from 220-240 degrees. I want to it to be...

After I read this post I started searching the web for more info. Well, I ended up ordering it from cast-iron-grates.com. I'm really looking forward to using it and the griddle/hotplate too. I really appreciate this site and all the helpful tips too.

Wow, those grates look great. For those that grill, what do you like best about using them compared to the original stainless steel? TIA