Hey guys I have been an off & on lurked for the last couple of years. I have owned a WSM 18.5 for a couple of years but just had the guts to pu it to the tea last weekend. I did a Boston butt & it came out great couldn't have been easier. Only problem is it took a little longer than projected, about 3 hours. I know this isn't an exact science! My question that came out of my first experience is this: if I am only cooking one hunk of meat does it go on the top or bottom rack?does it matter? Thanks