69BCARGUY here (AKA Pat). I call Fenton, Michigan home. I'm new to the forum but not to smoking. I've been using a WSM 18.5 for about 3 years now, mostly doing pork butts, pork ribs, chicken. I've learned a great deal just browsing and searching this site. The level of knowledge here is incredible and I'm thankful for all of those who have posted and shared their recipes and love of smoking meat.
I have a 6.5 pound pork butt on the smoker right now, IT is 181F and it smells incredible. I used hickory and apple wood along with the blue bag Kingsford charcoal. I make my own rub consisting of granulated onion, granulated garlic, cumin, coriander, black pepper, and my secret ingredient. I'm going to serve with sides of Sweet Baby Ray's and a finishing sauce from SoFlaQuer'. I'll post pics later.
One thing I am definitely going to buy is a BBQ Guru set up. I prefer to sleep at night!