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Last Saturday, I did my first pork butt, a 9.25 lb. picnic butt. Had to do it on a kettle because I don't have a WSM, yet. Basically, everything went wrong right from the start. After 4 hours, the temps climbed up to 275-300 at the dome and stayed there. Nothing I did could bring it down...

I've got a Weber kettle, and for years I thought I was cooking at low temps - until I got a thermometer! It was way hotter than than I thought. Anyway, I've done two cooks using ribs using the Minion method basically trying to figure out time and temperature control. Its working out pretty...