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How do I replace the knob on my WSM door? It is a knob not a latch. TY

I am preparing two pork butts and wanted an opinion if I should inject them or not. If I do, any recommendations would be helpful. I am thinking some rub with some apple juice.

I am hosting a party of 25 people. 11 are men and 14 are women. I am planning on smoking at least two butts and some racks of ribs. I am not sure how many butts I should smoke. Two for sure. We will have other fixins too. Any thoughts on how much a 15 lb butt will feed? Thank you!

My bird is bigger than the reciepe and was hoping for a little advice. I know its all about the temperature, but still trying to gauge the timing of everything else. Thanks and Happy Thanksgiving!!!

I'm planning on an Apple Brined Turkey this year. Has anyone tried a good rub? I see the creole rub, but not sure if there is anything better. Thanks. BR

After smoking; I wrap my butt in tin foil and wrap towels around this. I place this bundle in an empty cooler for a few hours. Does anyone know how long it is safe to hold it in the cooler? Any help would be appreciated.

Are there any pros/cons of going vertical (a la beer can chicken) with my smoked turkey? Any advice would be appreciated.

i know this topic has probably been discussed to death, however I need some advice. I'm smoking a butt and also have ribs planned. I'm a bit concerned about cross contamination. Should I could them separately or is it okay to put the ribs on during the last 4 to 5 hours of my butt. I've also...

I'm looking for a vinegar based sauce (either white or apple cider) with a kick to put on my pulled pork. Any suggestions would be appreciated.

I'm abt to smoke two butts. I've read a couple of recipes that suggest injecting them with a mixture of apple and pineapple juice, however I have never done this with my butts before. Any input(no pun intended) would be appreciated. Thanks,

I'm abt to smoke some bbacks. I read the receipe for BRITU, however I question the timing on when to add the wood. It seems that if the smoker is 'getting primed' for about an hour (without the ribs); adding the wood at this stage would dimish the smoke from the wood when I actually put the...

I bought a picnic insted of a shoulder to smoke. Should I trim off the thick layer of skin or leave it on for flavoring. Any help would be appreciated.