Sometimes we (myself included) figure that if there is more meat in the WSM, the higher the temp is needed.
When I did that fair in Alaska last month, I was cooking 6 and sometimes 8 butts at a time. The first time, I did work to get temps up higher, such as opening the door. But when I saw the temp settle at 240 after I added the meat, I figured, what's the point?
So, regardless of how much meat I am cooking, I always cook the same way. Load the unlit coals, add about a dozen lit coals on top, fill the standard water pan with cold water, and add the meat and close the lid. I start with all the lower vents closed and always, always, the top vent open. After 30-45 minutes, if I am not above 200 degrees, I crack open one of the lower vents halfway and check again in 30 minutes. For a normal load, that is all that is needed. For heavier loads, I find that I end up running with one vent fully open. My goal is to get to cooking temps 225-240 within the first 90 minutes.
I have found that the end result, when that butt bone protrudes from the meat, usually occurs around 2 hours per pound (average weight of each butt). The only exception is when cooking 8 butts at a time, where air circulation is hampered by all the meat. One solution is start with only 3 on the bottom rack. Another is to rotate the meats top to bottom every 4 hours. Not my preference, as I really like to leave the butts untouched and unseen for 6-8 hours.
I have one of those long necked garden watering buckets that I use to refill the waterpan without lifting the lid.
Having watched Jim Minion several times, that guy sets his WSM, has a drink or three, along with a Cigar, and heads to bed. ME? I sit beside my cooker, tending the fire, monitoring the temp, and occassionally sneaking over to Jim's cooker to see how his temp is running. Always in the range he wants. Lesson learned: Don't overthink the WSM. It really is designed to do the job without a lot of our interference. Trust it. I do.
Dale
