Today's smoke was really important to me. This is the first time I'll be cooking for a big group. Tomorrow I'll be feeding somewhere between 15-20 guys. Its a pot luck poker game, but I'll be one of 3 guys bringing a main course. Because of this, I tried my very hardest to do the best that I could. Today I used chips instead of chunks. Here my apple chips are soaking in water. No matter how much I soaked them, a handful would burn up in about 10 minutes. I was constantly throwing chips on my fire today. The pitmaster is fired up and getting ready to go. These were a christmas present from my dad. They're called bear claws and they really look like bear claws. These things came in really handy. I used them to move the shoulders in the smoker and later to pull the shoulders into big chunks. All my other supplies. Some charcoal starting. After about 3 hours. The one on the left is around 10-12 lbs. The one on the right is around 6-8 lbs. Also a good shot of the tuning plates. From the front of the butt nearest the fire to the back of the one farthest away I had a difference of 10 degrees. Not too shabby. Thin Blue Smoke 7 hours: Internal temps hit 160 and I'm getting ready to wrap this one up and stick it in the oven. It started raining on me just as my temps were getting to 160. I'll finish them in the oven. 11 hours: This one is ready to pull! One of two is pulled. There is no sauce on this yet. My close up shots came out good. I got started this morning at 9 am. I knew it would make for a long day, but the baby was sleeping in and I wasn't about to go waking anyone up on a weekend. Finished pulling the last butt at 10:30 pm. Too tired to try it tonight, but the samples that I had were outstanding!