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Obviously, your water pan is no big enough! 😂

By my calculation, this is smoke day #13 or #14 for me.😂 First time I'm actually posting a photo on TVWBB, rather than linking to it. No matter, pork butt on the Weber is the goal today. Been on about nine hours so far. I can smell it from the other end of the yard.

Rut Row! Everyone looks so different. lol

lol It's like putting instructions on a shampoo bottle. ;)

I grill (on a Performer) three or four nights a week, until the end of November. It's so common for me, that nothing is worthy of posting! :)

ROFLOL In more than ten years, I've never used the lower rack. My grate still looks brand new!

I always cook low and slow in the WSM. If I need to go hotter, I use the Kettle. I took your advice about water when I first joined TVWBB 12 years ago, and never looked back. As a Engineer, Science nut, and Technologist, water is the only thing that makes sense to my inner-nerd. :)

Wish someone would make a foil pan the same shape as the pan, that you could fill with water. It would be nice to just throw it away when you're done. I always use water, and have for more than ten years. The clay saucer does not evaporate like water, which is the real magic.

Whoa! That thing looks awesome. Seems like Mike thought of everything!

That was great fun, even if it was only sort of good. Thanks for the review, Chris and Donna!

Good luck, Rich. The smoke is the key. 12 to 14 hours of propane is a whole nother issue! ��

lol I thought that was a charcoal selection, Bob! OMG might as well but precooked bacon! ����

I usually start a butt at 2AM. I don't mop until it moves beyond the stall. For me, that's around 10AM. So, it's not the mop that causes sleep loss for me. It's getting up at 2AM. lol

I'm doing the usual pork butt. I've done one every year on smoke day for the last dozen years. I use the Renowned Mr. Brown recipe. Lately, I've been doing both mustard and vinegar sauce for serving.

Yum! How can I get one? :)

The brisket will likely take less time than the pig. I usually plan on a 12 hour cook for brisket, but it never takes more than nine or so at 250 degrees.

Hoping for good weather!

I sometimes have an issue when I wrap ribs. Occasionally, a bone will poke through th foil. I wonder if this would help?

For your first cook, I'd go for the Renowned Mr. Brown Recipe on TVWBB home page. It is the recipe that led me to discover TVWBB back in 2006, so I'm kinda partial! :)

If it's a packer, I would avoid cutting it in half. With a packer, IMHO the whole is greater than the sum of the parts. Put a foil wrapped brick under it if necessary. On my 18" WSM I wedge it between the handles. I've never had a brisket take more than 9 or 10 hours for a 14-pounder.