First time smoker with a few questions

Hello Royer, welcome to the forum.

I'm not too familiar with your pit, but some offset pit owners will place a water pan just inside the cook chamber at the opening to the firebox. I think they do this to keep some moisture in the pit and to help with consistent cooking temps.

I'm sure you're new Maverick will have good instructions, there are 2 probes: 1 you will put in the muscle of your meat, and 1 you will place at grate level in your smoker.

A good rule of thumb is to allow about 2 hours of cook time per raw pound on butt. That is nothing more than a guess because every piece of meat tends to have a mind of its own. But it is always better if it gets done early to wrap it in foil and let it rest in a cooler for a couple of hours than to get to dinner time and have it not be ready.

Hope this helps...good luck!

Red

By the way, this looks like your first post. When you have a chance, stop into the Roll Call forum to introduce yourself and tell everyone a little about yourself. It'll give other members a chance to get to know you a little, and to give you a proper SMF welcome!

Red