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I am following the harry soo SYD method. I want my temps to be around 260 and 285.

It is already dropping now so I think ill be good it already dropped 15 degrees in about 5 minutes but I don't want to keep the dampers closed that long.

the pan is empty now

I am cooking a pork butt on my 18 and I am getting a grate temp reading of anywhere from 290 to 315 degrees. I don't think or want the temp to be that high. The problem is that I can't get the temp to go down. I have the 3 dampers closed and nothing. I am going to let it go for the next hour...

I hope the bacon would keep it from drying out

My buddy bought a 3 pound pork loin wrapped in sausage and bacon. He asked me to smoke it. I have a weber bullet and was thinking of smoking it at 225 until it hit 145 and then let it rest. Does that sound good?

So here is my plan. Since my number of people has changed I am going to only cook three butts. I am going to follow Harry Soo's guide from SYD http://www.virtualweberbullet.com/pork3.html . What does everyone think?

Ok so things have changed the number of people to serve is about 40. I might just make two butts. We will have ribs and chicken also. Would two butts be good?

I do plan on wrapping them and I was look at 7-10 pound bone butts.

I have been elected to cook for a crowd of about 100. I have an 18.5 WSM. I want to cook four butts two on each rack. My question is can I cook four butts at the same time in 9-10 hours at 250? Would this be at all possible? Could I cut my number of butts to three and still feed everybody?

We are not eating until 3:00 pm or 4:00 pm

I just found this high method on kickassBBQ.com and I think I am going to try that. One other question should I put my rub and/or inject the butt tonight? Oh should I keep the fat cap in tact or trim it?

I just bought a 10 lb. boston butt bone in. I am stalled. I don't want to cook overnight so what should I do? Am I able to cook it all day tomorrow. If I start early in the morning? Thanks for any help.

I just bought a "Pork Shoulder Boston Butt" from BJs that weighs a little over 7 pounds. What do I do????? Every recipe I find on here calls for two pork butts. Should I go with one of them or change it up some? I do not want to do an over night cook to find out that my pork butt will be done...

I don't have the BBQ Guru controller.

If I buy a pit viper fan and the adapter can I use my redi check thermometer or do I need to buy the whole BBQ guru package?

I was in home depot recently and they have weber apple wood chunks! Last year the only had hickory in the Home Depot by me but now apple wood chunks. Just thought I would share.

Thanks. I will get the grommet thing soon but I just bought this thing last night and want to try it out today.

I just bought a Maverick RT 73 redi check smoker thermometer. I am smoking some meat today. My question is which way would be a better: snake the probe lines through the top vent or run them under the lid and just set the lid on top of the probe lines. Thanks!

No I did not foil them. I am gonna let them stay on for five hours exactly.