Greg Muller
TVWBB Member
Hi all. New guy here with a 18.5" WSM. I have done ribs so far on it and they came out great. Now I want to smoke two smaller pork shoulders for pulled pork. 5 pounders form BJ's. Do I double the cooking time or smoke as if it was 1 5 pounder. Also I have read alot about remote temp sensors. Are they monitoring the meat temp or the WSM temp and what is a good one. And last question is how do I save and reheat what is left over for the guys at work. I do not have a food saver. Thanks for the help.