My amazing wife got me a 18.5" WSM for Christmas and tomorrow I am going for my second smoke ever on my 18.5" WSM. I'm doing a 9lb bone in pork butt I got from my local butcher that I will serve on Sunday as pulled pork. I am very excited and nervous at the same time. I was hoping to get some of your opinions. So recipe wise I am between going with amazingribs.com perfect pulled pork and The Renowned Mr. Brown recipe. What are your opinions on them, or do you have an even better one? Also, what is the best way to reheat the pulled pork? My first smoke went really well, I did ribs but left them in a bit too long but they were still amazing. I used my maverick 733 and it worked awesome to monitor the internal temperature of the smoker. Compared to the built in gauge, it was 50 degrees off, easily the best purchase so far besides the smoker itself. I decided to use lump charcoal bc it's natural and for some reason I started caring about that sort of thing along with smoking. I found lump charcoal difficult to work with. I had a hard time keeping a steady temperature, is that common with lump? I also must add that for my first the weather conditions were terrible, heavy winds and pouring rain. I'm hoping the weather played a role in it bc I would like to continue using lump. I also found that a lot of the charcoal wasn't getting lit around the outer edges, is that common? What do you guys do when it's time to add more, I know people use tongs to add them but its a pain doing 1-2 pieces at a time. I'm hoping i can get it lit better tomorrow so I won't have to worry about adding more. Any tips or advice for my first pork butt would be well appreciated. Thanks for the help!