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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...

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?

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?

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...

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.

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!

I am cooking 3 racks of baby backs and they have been going steady at 275 lid temp. I am coming on hour five. When should I look for them to be complete?

I have been thinking about reasons why I can't get my temps up to where I want them. I am thinking it is becasue I am using wood chips instead of wood chunks. The only problem is I cannot find wood chunks around me. As of right now I am using wood chips. Can anyone tell me if I am right? If...

I am cooking ribs following the Basic Ribs Recipe for this site and I am about one hour into my cook and my temp is holding at 200 degrees is this ok?

I am planning smoking some ribs tomorrow butI am not sure of a few things. One major thing is the water pan...should I use it or not? Next question is it ok to use chips rather than chunks? I don't think I can find any chunks around me. Right now all that I am finding in local stores is...