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Dave, I had the them 1/3 open on all three vents--with a full unlit charcoal ring and 20 lit briquettes on top, that will usually keep 230-250 at the bottom grate for me for several hours.

Well, I did a taste test on Friday evening and it was delicious. I pulled the meat and placed it on baking sheets and moved them to the freezer. Once semi-frozen, I sealed the meat in foodsaver bags, froze them, and then transported them to the lake house and served them Saturday night...

Thanks for the input. I indeed finished them in the oven to 190+, though I can't say for certain that they got to 140+ overnight. For the butts to be at 135 and the fire at 95, it would sure seem like the butts got to 140+ before the fire went out. I was cooking the butts for a post-fantasy...

Put two butts on at 10:30 pm last night. Minion method with a full ring of unlit kingsford + 20 lit briquettes on top. It was windy last night, and I positioned the WSM in a natural windscreen in my backyard. Long story short: I checked the fire at 2:30 am and it was running at 250, so I...

Doug EP, I'm surprised you didn't make the drive for this one!

Rob, While I don't have much experience with non-vinegar based slaws, I do think you could modify the recipe below to get what you're looking for. I think replacing the cider vinegar with a blend of champagne or rice vinegar would bring the acidity down to a manageable level. From...

Prime Ribeyes on the kettle on Friday. 2 briskets going on the WSM at 8pm Friday evening. Scored a 14-cup Cuisinart food processor for cheap on Amazon--it makes the slaw a lot easier to make. Going out on a limb and attempting my first blackberry pie on Saturday.

Evan, This is John Kass's second column/video on BBQ in the past month--prior to the first column, I had no idea he was such a smoke-head. Say what you want about his columns, but I have a lot more respect for the man after reading his columns about BBQ. Mike