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I am cooking a butt tonight and I put a full ring of Kingsford in along with about 2 fist-sized chunks of Hickory. I had the bottom vents all the way open and the top as well until it came up to 250. I closed the bottoms to 25% and the temps kept rising. I now have it at all vents closed on...

I apologize for asking and I have googled this to try and get a confirmation but I simply cannot figure out what the 'false cap' is on a pork butt. Most of what I read on here says that you should remove it but I am not sure what it is. Can anyone show a picture or describe this for me? Thanks...

I have a boneless pork loin that is 'enhanced with a 12% solution of water, salt, and sodium phosphate' and I would like to smoke it. I assume I should not brine this as it already has been . Can you give me a quick rundown of what I should do to it before I cook it? And with pork loin, what...

On my 2009 22.5", the charcoal grate interferes with the closing of the vents at the bottom. When I try to close those vents down completely, I meet resistance (the weight of the grate plus the charcoal) and when I release the vent, it moves back to slightly open due to the weight forcing it...

I just put my WSM together the other night and I finally get the chance to try it out. I picked up some pork shoulder cut up in rib-like shapes - they were labeled as Boneless Pork Ribs - Western Style. I put some rub on them last night and let it sit on them for about 10 hours and put them on...

This is a mop I use when I cook whole or half hogs. This is kinda a cross between a mop and a sauce as you can use it on the hog in its last hour of cooking and also mix it in with the pulled pork as a sauce after it's done. Naturally - you want to keep your stuff used as mop separate from your...