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Well, because of this thread, I've decided to do my first winter smoke this weekend. 2 pork butts on the 18.5". Supposed to be around freezing here on Sunday, so that will be my day, although I will put it on on Saturday night. I'm so anxious to eat that pulled pork again!

I always put it (I've only done 1 at a time so far) by about 10pm, and try to keep the grill temp at 250. Usually done (195 or higher) by about 4pm the next day, when I take it off and let it rest in foil for an hour or so. I don't foil during the cook, as I like to spray some apple juice on...

Wow! Great deal! That Q looks brand new! I felt great when I got mine for $60 off asking price because they were clearing out last year's model... but you got a way better deal! I'm pretty certain that no matter what you cook in it it will be good.

Great looking ribs!

Actually, I felt sorry for myself for a while too, but found a clone recipe somewhere that is probably just as good. Easy to make, and I used lean ground pork instead of the 45% fat that apparently Jimmy Dean is, and it was still nice and tasty and juicy. I'm thinking there's enough fat in the...

Those ribs look awesome!

Here's what I smoked on my WSM last weekend. No pics of them on the smoker (I forgot), but you see the before and after. Turkey legs ready for the Q, seasoned with a paprika based rub After coming off, at an internal temp of 180, which in hindsight may have been a bit too high - I found...

So, how did it go?

I think next time I'll consider wrapping it as I get closer to "must-remove time" and try to get the temp of the meat closer to 195. I'll see how that goes.

It never got down to 205... Lowest was about 220. Most of the cook was at about 240.

Tim, how long does it normally take you to get to those temps?

I was under the impression that it was about 1.5 - 2 hours per pound, hence my 10 pounder should take about 15-20 hours. I took this one off around 17 hours...

I've been a WSM owner for a couple of weeks now, and after seasoning, and my first shot at ribs last weekend (very successful, if I do say so myself), I decided that there is no time like now to do a pork butt. So, with my new WSM, my new Maverick ET-733 thermometer, and my brand new 10lbs pork...

Hi all, New WSM owner as of 2 weeks ago, after wanting one for about a year. Learning lots on this forum. Just did my first overnight smoke this past weekend (10lbs pork butt), and had a lot of fun doing it. I'll post my experiences and pictures in the BBQ part of the forum. Trevor Ottawa