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I just received a pork shoulder from my butcher weighing in at 17lb. Usually it takes me around 18 hours for a butt half that size. Should I double the estimated cooking time for the whole shoulder?

I went to a stag on the weekend where I was told there was supposed to be a firepit, and I asked you guys for tips on how to do this. Well, me and a buddy just winged it more or less, and it turned out great. We had to dig out the hole a bit so it got to be about a foot deep. The cottage was on...

A buddy of mine is getting married. He didn't want the regular strip joint type stag, and instead asked us guys to have something at a cottage. Well, turns out that the place has a firepit of the hole in the ground type, as well as a gas grill. Of course, I'm more excited about the hole than the...

I smoked a brisket on the weekend. I got it untrimmed, weighing in at about 12 lbs before I trimmed off unnecessary fat. I used a rub that was pretty basic - nothing too fancy or unusual - on top of a layer of mustard. Once I started the coals, it started to rain, so I just set the vents to be...

A buddy of mine just asked if I had ever tried soaking wood chips for a longer period of time to give them a different flavor punch. I told him that I do have some wine-flavored chips from wine barrels, and that there are Jack Daniel's chips, but I thought it would be interesting to see if...

I'm going to try cooking my second brisket - the first one didn't turn out at all, but a number of things went wrong in the process (heavy rain, wind, sand in the waterpan instead of water, etc). This time I want to do it right so I'm not gonna experiment or wing it too much. I have a few...

For more accurate measurement of the temp near the meat/grate rather than an oven thermometer, you could use a confection/deepfry thermometer, since it has a probe that sticks down 4 inches or so? So if you place it in the top vent, the tip of the thermometer is close to where the meat is, and...

I'm thinking of trying the marinade injection technique for my next pork butt, but I haven't seen any good instruction on this on the net. Let's see if I got it right? 1) Get an injector (seems like most are made for turkeys, but I'm guessing they'll work for butts too) 2) Inject marinade...

I got my WSM on Tuesday, and figured I'd do the rookie thing and make a pork butt as my first attempt. I bought a bone-in pork butt on Friday from a reputable local Mennonite butcher (guaranteed drug-free meat, which is a good thing), and it seems like it had already been trimmed of its fat cap...