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Certainly not a bad option... I've never used B&B, but suspect that you'll see an improvement over KBB. That said, for a pork butt I would strongly encourage you to follow Chris's advice and just fill the charcoal ring to the top and not worry about measuring your unlit fuel with a chimney...

@Misha - as others have said, there are lots of variables when it comes to fuel consumption, however I have successfully done cooks upwards of 10-12 hours using Kingsford coal (usually Pro but in the past I've used "original" KBB as well). That said, I cannot remember the last time I measured...

Great Cook Rich! Looks delicious.

Well, knowing how busy my weekend is going to be, and since I was working from home today, I went ahead and made the pulled pork Chile Verde today. I'll probably do a separate post to document the cook, but it turned out well and was a pretty simple cook. Thanks for all the great ideas, will...

This... looks... AMAZING!!! Definitely going to have to do this next time I cook pulled pork! Still drooling over here.

In the past when I've made pulled pork for use in other recipes I've leaned away from the traditional rub figuring that whatever recipe the pork would get used in would have its own seasoning that I didn't want to compete with. Unfortunately it's been so long since I've done pork that way that...

That's quite the grill and feast! Well done!

Looks like a good use of the afternoon!

So my church is celebrating its 5th year in existence on May 5th with a "Cinco De Mayo/Fiesta-themed Pot Luck" meal. My wife suggested I do pulled pork, which I have no problem doing, especially since I was just explaining to the pastor that you don't really have to choose between Mexican food...

Thanks @Chris Allingham - I appreciate your efforts at keeping this community civil!

Yeah, I wasn't too impressed with the sear in the video either. I mean, the second attempt was much better, but still. . . Of course, since I don't have a pellet grill capable of coming anywhere close to something resembling a sear, much less a good one, I can't really talk. hahaha

Yeah, this is the kind of stuff I need/like to know beforehand. Do you use you TempSpike for grilling and low & slow/overnighters?

Well, I tend to put my phone down a lot when I'm at home... so really it's probably more having to keep track of it....hahaha On the other hand, I typically have the receiver for my Smoke hanging from my neck (or on the nightstand during an overnighter). And then there's the fact that my...

I saw these too the last time I was in Costco. Was seriously considering buying myself an early Father's Day present for about 5 minutes. I don't really know much about them either but I'm pretty sure Steve Gow gives the single-probe version a good review in this wireless thermometer round up...

Welcome Rob! If you've been lurking around for a while, I'm sure you've picked up on awesome this community is. Certainly a wealth of knowledge and experience. Sounds like you're off to a good start with that 22" performer. Looking forward to some pictures of your upcoming epic cooks!

Amazing cook! Job well done.

@DavidLeRow - Fantastic looking brisket! Glad it turned out well. Certainly looks like you're enjoying your Searwood (I've got to get used to not calling it a smokefire lol). @LMichaels - Thanks for your feedback. I certainly appreciate your perspective. As I may have mentioned before...

@LMichaels - Was there a specific reason you quit wrapping? Just curious. For the longest time I didn't wrap briskets, the last 2 that I've done I've wrapped. The first one came out really good and the second... well everyone else said it was really good. I'm sure it wasn't the wrapping...

Eager to see the brisket results (both the food and the after action report on the Searwood itself)! As someone who doesn't see a new searwood in his future (certainly not anytime soon) I am 100% living vicariously through you! No pressure though... hahaha

Great cook... Now I want steak! I have got to stop looking at this forum right before lunch.