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I have cooked 4 butts at a time on at least 10 occasions. Many times the bottom butts finished first, HOWEVER, I discovered this happens if you let the water pan run out of water. The last time I cooked 4 butts, I made sure to keep the water pan adequately supplied, and the bottom butts did...

The other day I saw Emeril making some good looking baked beans. This was the very first time I saw someone start with dry navy beans (as opposed to some doctored canned beans). If you're interested, here's the link: Ms. Hilda's Baked Beans Of course you can substitute the 2 hours in the oven...

Sweet Baby Ray's is thick, but Bonesuckin' sauce is not. You might like it. I prefer the Bonesuckin' Hot sauce. Also, alot of people that don't eat BBQ very much don't like the vinegary sauces. So if you have alot of people to feed and need a commercial sauce to make sure everyone's happy...

I have seen many posts which suggest to put bigger cuts of meat on the top grate, and smaller on the bottom. I saw this mentioned in a post started by Chet this morning, and I decided to open this debate in a new post. I have cooked 4 butts (at once) in my WSM on several occasions, and without...

I use wild cherry wood- it's great on chicken. HOWEVER, my first time I used too much. It's pretty strong. On most other meats, I use white oak. I use white oak because I have it. I have no idea about red oak. I have also used pecan on ribs and pork butts with good results.

Twice in the month of March I cooked 4 butts at a time. I use water in the pan and light with the MM. I did not have to add any fuel during the cook. However, I pack it full. I shoot for 240* at the lid, and this past weekend the cook was unbelievable. It took 14.5 hours to reach 190*...

Whatever you do, keep in mind that some barbecue sauces will react with, and eat through, aluminum foil. I learned that the hard way.

I love pulled pork sandwiches with Dijon (or Creole) mustard, lettuce, and maybe a couple of pickles. I have never used it, or any other mustard, on the butts themselves. However, I think I will try it on my next cook. Stogie- have you tried this apple butter on ribs? If so, how was it? I...

If you're doing chicken on the WSM, I would only use about 3 chunks of hickory. Hickory is pretty strong (and good), however, poultry will absorb smoke more so than pork or beef. It is (relatively) easy to over-smoke poultry. I've also found that poultry does better at a higher temp than you...

I have 4 boston butts going on Saturday evening. One will be for me, and the others will be sold for $25 apiece at the pool hall down the street. I'm usually sold out in about 45 seconds.

I would ignore that stuff about the Weber running hotter on the first smoke. If anything, that just means the vents run slightly more closed on the first smoke. If you have a candy thermometer clipped in the top vent, you'll be fine.

I have never tried the BRITU method- call me lazy. I usually just put a rub on them for about 1-1/2 to 2 hours, then smoke them for 5 hours (baby backs). And Jim Warren, where do I get Head Country rubs and sauces?

I have always used a small garden spade. I guess you could use gloves with it, although I don't. I also have never added a full chimney of lit charcoal. I find when using the minion method, after 16 hours or so I may need to add 20 lit coals- but never more. 20 coals has always added plenty...

I have found that wild cherry is my favorite for chicken, and oak or pecan (or both) for pulled pork. And now that I think about, I think I'll throw a few yardbirds in this weekend.

I usually throw in 3 to 4 pounds of sausage about 1-1/2 hours before the butts are done. Conecuh sausage, to be exact.

Jim, how did the bb's turn out? I've done spares once, and bb's 6 or 8 times, and I much prefer the baby backs. Also, I have a market about 2 blocks from my house (The Meat Store). One my way to work this morning, I saw a sign in the window that read "10 lbs. baby ribs- $12.99" I'll be...

It seemed like they were doing that to offset the higher temps of a gas grill. It might work, but I would never try it on a WSM. You would think Emeril would have a WSM by now..

Just a line to let you know it turned out great. Thanks to everyone on this board; my WSM would be sold at a yard sale had I not stumbled onto this website.

We are having our annual Christmas party this Friday, dubbed 'pig-out day'. I would like to do 2 pork butts using the quick cook method, but I have never tried it before. I have cooked a few butts in true low n slow method, but they took anywhere between 14-16 hours. Has anyone else used the...