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Just a quick update. I fired up the new,used, WSM this morning at 9AM and it's still going 7 1/2 hrs later. Couldn't be happier with my first burn. Thaks for everyone's replies on the rain issue.

I just bought a used WSM,18", and, of Course, its been raining here ever since. The question is, how well does WSM perform in the rain? Light rain, no overhead cover. TIA.

Thoughts on using briquettes only to smoke, lately iv been using lump with a few chunks mixed in. Seem to be having trouble finding lump around central ohio, and the last bag I did find seemed to leave a, sort of, dirty taste on the meat. Any thoughts on that as well? TIA.

I'd like to know if anyone has an opinion on mixing fuel types? (Lump, briquettes, chips,pellets?)

I did cook the sirloin end. I still have the other end in the freezer. This gives me a lot to work from, thanks for all of the help everyone.

Not sure which end is the shoulder and which end is the sirloin but I'll look into it. Thanks.

Sounds good. Wasn't sure how much it would come up after pulling it. Thanks.

Probably going to try injection next time and pulling a little earlier.

Checked with two different thermometers. Same temp. Probably pulled it too late. Thanks.

Smoked a 4 lb pork loin today and it seen too dry for me. Thought I had it right, seasoned it with olive oil, thtlyme, rosemary, garlic and a mild rub mixture. Smoked with apple and lump charcoal at between 205 and 230 until IT of 145, wrapped and in the cooler til the rest of dinner was...

Thanks for everyone's help, it looks like I'll be giving the Inkbird a try. Price seems reasonable.

Looking for opinions on multi probe, wireless thermometers. I already have a ThermoPro that works OK, but thinking about trying a multi probe.

I have some pork neck bones that I want to smoke. Other than the usual low and slow with a little SPOG, any suggestions?

I'm starting to lean in this direction, so many of the rubs I've tried tend to be way to far on the salty side for both my wife and I. Think I might try just seasoning by eye like I would something going on the grill. Who knows till I try?

Thanks for everyone's help.

How long beforehand can I season a pork butt before smoking?

Thanks for the help everyone, it seems that I'm on the right track and just need to keep working on this method.

Got a Oklahoma Joe Highland couple of weeks ago and still trying to figure it out. I'm using Royal Oak lump and the minion method. I'm getting a nice steady temp but no smoke. I don't mean tbs, I mean no smoke. This is just a test run so no meat in the cook box. The question is, will I...