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Loaded up 6 ea 9-10 lb butts using a dry foiled pan. Loaded up with cowboy charcoal and got 13 hour cook, I'm finishing up 4 of them in the oven right now. Quick question, does anyone get longer cooks on one load? If so, what do you think attributes to it? Is there a big difference between...

We were talking the other day about fried balogne sandwiches we had when were kids and how good they were. Has anyone ever grilled some thick slices, say 1/3-1/2", over direct heat? I've had some whole chubs smoked before and I thought it was okay but not as good as fried. I'm trying it...

I'm not a big fan of slow smoked poultry but I'm having a bunch of people over this year and we need to roast 1 turkey in the oven and do another on the WSM. As I stated I'm not a fan of smoked poultry but I do like grilled chicken so my question is has anyone used the WSM without the water pan...

I'm doing my second butt ever and all my reading has indicated foiling at 165 deg. I wrapped my the first one I did and it came out good but since I have found that I like my ribs cooked without foil I'd like to know if everyone always foil butts? Thanks for any advice, I have about 40 deg...

Finally have my rub the way I like it and put it on a 10.5lb butt this morning. This is only my second time cooking a butt, I usually do ribs and chucks. Temp seems to have settled in at 265. Bottom are fully closed top but it's a tad breezy. Hopefully here is a pic of the butt before putting it...

I've just switched from my offset that I always used lump in, to a 22" WSM loaded with briquettes. I think I've been reading where people put the meat as soon as the smoker comes up to temp but using the minion method, there is way to much white smoke coming out of mine at that time. I put...