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[Note: I know this is a rather long post, so for those who don't want to read the whole thing, the short story is this: Fired up my 22.5" WSM with 2 bone-in pork butts. They went great. However, it ran hotter than expected. Top vent was always open 100%, 2 bottom vents were closed 100%, one...

I was watching some show on Food Network the other day, and they were in a BBQ restaurant, where the owner/chef was talking through some of the things he did. When he was making his BBQ Beans, he put everything together, and then put the whole pan, uncovered, into the smoker to cook for 12...