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Doing 4 tri-tips today on the WSM. I'm going to do them at around 350 then sear them at the end. The question is I need to take them from my house to a b-day party about 15 min away. I expect there to be about 1hr between the time I pull them off and they are sliced and served. I'm shooting for...

Hello, I'm looking for some advice on bbqing a 9# pork butt and two 4.5# chickens beer can style at the same time on an 18.5" bullet. My first thought was to try and squeeze them all in on the top cooking grate, but I'm not sure they will fit. The pork butt will be going on first and then the...

I thought I may have read this in the forum before but can't find it. I'm in the process of doing two butts and will want to vacuum seal a lot of it. What's the best way? I thought I read to pull the pork, then put in the fridge to chill (not sure how long) and then vacuum the chilled pork. Is...

Well, after yesterday's storm the weather has cleared up nicely. No rain or wind so this morning at 2am I put two 9.5lb butts on the WSM. This is my first attempt at doing two pork butts. On one I used Chris Lilly's injection and rub recipe. The other one got a coating of Texax BBQ original rub...

First, after reading and reading and reading all the wise advice on here I took the plunge and did my first BBQ on my WSM. I had what was left of a pork butt after cutting off about 2.5lbs to make a dried coppa. So, I decided to try doing this butt on the WSM. I used regular K with a few...