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I personally like applewood for my pork. I have also used Jack Daniel's oak barrel chips. Some people seem to like Hickory as well. I have only one butt smoke under my belt, but I can say that you should be prepared to be patient. Mine was just over 12lbs and took just over 11hours to reach 196...

I've had good success putting the brown sugar bag into a Ziploc freezer bag, squeezing out the air and keeping it in the freezer until needed. Seems to keep a long time without clumping. I've also use a slice of lemon which worked well.

Thanks for the warm welcome everyone. Yup, the snow is flying and who knows? If the temps stay low it could stick around until Christmas.

I just did my first butt, so I only have one timing example to go by. It took me just shy of 12 hours with temps ranging between 250 - 285 and it was a 12.5 pounder. After 11 hours, 15 minutes, the temp at the bone was 196, fell apart.

Hi there, My name is Jeremy, from just north of Toronto, Ontario, Canada. I have been checking out TVWBB for a long time now, probably close to a year. I used this site to help me decide on the WSM 18.5 that I eventually bought and have used all of the amazing tips and advice on here for all of...