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I've been getting the boned pork butts from costco, whoever cuts them is kinda rough, lol, I just finish cutting in half, steak out the large half and chunk the rest up for souvlaki....

You need a grinder, I started with a Kitchen Aid grinder and ground hundreds of pounds of pork butts with it, is it ideal?, nope, but it's cheap to start with , LEM makes good grinders, I got a #5 on sale and it's good enough and miles ahead of the Kitchen Aid.... You don't need a stuffer if you...

We used to have a tradition of grilling Italian sausage on new years day despite the weather. Now,,, NOPE, ain't gonna do it, lol that's why I have an oven in the house...:cool:

My wife bought me one 3 years ago, neat concept but I never used it. All the connectivity stuff is a PITA to me, I use my cheap DOT and check things once in awhile. I have it here somewhere if someone wants it.

Smoky bonze wasn't listed, they might not even be in business anymore, but I had very good ribs from the local one. Actually got me started smoking myself so never went back but they were legit tasting.... We don't have a smoked meats culture up here, most of the places that opened weren't very...

That's not galvanized... just SS....

Or.... you could just chuck it, SS smoke tubes are cheap...

A stick lighter is slow and inefficient, it works, after a fashion, but you'll most likely have to apply it several times...the blow torch is fast even if the pellets are older and not bone dry. I've found that the tubes need a higher airflow especially in a WSM, the smoke is strong and can be...

heavy sprinkle of Baking soda with water to make a paste really helps clean the pan or grills clean up,

Went about two years ago, the line was looong, this was right after their #1 rank came out. Everything was spot on, including the sides, My son lives in Fort Worth and has been to Franklins, he said Goldees was the same ,or at best a half step behind Franklin's. Just so you know, Goldees...

You don't own a axe or a saw...and never expect to use one again...:confused: OK, then go to walmart, or whomever and buy a bag of chunks. Problem solved. Use the splits in the bottom of the kettle like a fire pit

It's on my older 22, never noticed it doing anything special, but I just leave it in place. I cook over some pavers over dirt so even if the cooker did get hot theres no issue.

I've used most of the methods for starting charcoal, and they all work most of the time. My go to was using the side burner on the grill, but that grill has given up the ghost. My wife loves to burn the yankee candle types in the glass jars, and there's always a half inch of wax left over and...

Any fat will make tallow, the internal fat, "leaf fat in hogs" may be a little better, but it's all good.

Maybe don't wait for 25 minutes...

Unless it's rotten, or very moldy, don't worry about it

If you decide to hang, I suggest double hooking and put an unused grate over the coals....just in case I like the taste with hanging over the coals, I never swap places or wrap, but rib racks on the grates works good too. Fill the ring up, if theres coals left, shut it down and they'll be there...

Had a lost frozen butt that I just roasted in the oven, Rubbed and put in a lasagna pan at 300. Foiled after a couple hours. Probed and temped well and pulled apart just fine. A little smoked bbq sauce and it was about as good as any pulled pork from the smoker.

For the 2,000'th time, just notch it

Just to add, double hook the ribs onto the hanger and yes on the grate over the coals. I've never flipped or wrapped, but I'm using the 22, and usually cook at 275 or even a little more.