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You know, I never really paid much heed to it myself, but then again i've only made pork butts twice previously. The first time was in the 14in WSM and it was only one butt. So it was much easier to get the temp up. The second time I did 3 butts in the 18in WSM. The 18in holds a nice amount of...

Yes, I've used the 14" for chicken to good effect. Thanks for the suggestion on no water pan. I think that's my next frontier!

You know, the reason I injected is because I watched a Harry Soo video and he swore by it. So I figured I'd try it. It was probably just not the best circumstances to introduce that extra variable

This was definitely one for me to talk about around the grill next time

Thanks for the encouragement Tim K. It's funny you mention to ditch the water pan. Been thinking about doing that with the 14in Weber. The 18in seems to be able to hold higher temps. Funny you should mention the umbrella- I literally contemplated posting outside to keep it dry. But then I...

So I had two 9+ lbs pork shoulders which I had attempted to defrost for a friday night cook. Well by the time I got home and checked them I realized they hadn't fully defrosted yet. So I let them defrost a day longer. Next day I seasoned them, injected them, and left them in the fridge for about...

I guess I'll just suck it up and make the purchase. thank you!

Hi Folks, Will the Weber charcoal grate for the kettle fit in the smokey mountain? I need a new charcoal grate replacement and it seems the kettle grate is cheaper than a smokey mountain charcoal grate

Dan, that's a great idea actually. Didn't really think of what to do with the drippings. Usually I freeze them and then use it as a base for chili or split pea soup or whatever. Haven't tried injecting yet, but I certainly plan to in the next iteration of my cook.

Yup, so I ended up doing all 3. Smoked two on the top rack and one on the bottom rack. I had a thick sauce for the mop (not watery)The bottom rack was done after about 12 hours. The top rack took about 14 hours. Last couple of hours I turned up the heat to about 320 because I had to finish for a...

Folks, thank you for putting my fears to rest. I was checking a recipe that said to mop every damn hour after the first 3. I'll never get work or sleep done if that's the case. I might mop a bit until I'm too tired. Then I'll just let it settle as is

Hi folks, Just wondering- And this is related to another post of mine- I see alot of people smoking pork shoulders/butt overnight. How do you keep the meat from drying out. shouldn't one be mopping during those hours? If there is no mopping, won't the meat dry out?

Hi Everyone- well I certainly appreciate the feedback everyone. And thank you for the warm welcome! I guess I'll smoke it at a bit higher temperature.

Hi there, Just wondering how long I should smoke 3 seven-eight pounds pork butt at about 220? A lot longer than 10 hours?

Got stationed out here in Fort Riley with the Big Red One. Figured I'd pick up the art of bbq while I was here. Looking forward to plenty of good midwestern smokes.