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Wow! Looks delicious! Just did my first fattie today.

First off, pics out of order...sorry! Lol! First fattie after a month or so away from the smoker. Pound each of hamburger and Italian sausage, pepper jack and mozzarella cheese, bacon and sautéed onions, green peppers and mushrooms. Smoker at 250 with apple wood for the smoke. 2 1/2 hours to an...

That’s one of things I really enjoy about the hobby...there’s more than one way to skin the proverbial cat! It seems it’s a bit of a trial and error process and I have learned from every cook. The tips, tricks and techniques from all the great people here on the forum are priceless! Mike

After a fairly successful pork butt, I decided to tackle ribs this weekend. Got to the butcher late and missed the baby backs so I ended up having to trim to what I hope was St Louis style. Looked pretty good, but not 100% sure I pulled it off. Used a mix of apple and cherry wood. Went with the...

Hi all...for all y’all that use Kingsford blue briquettes they are currently on sale at Walmart. Two 15lb bags for $7.88. At least that’s what it’s going for here in central Mass. I’ve stocked up! Mike

They look yummy Charlotte! Great job! Doing baby backs this weekend and hope they come out as good as yours. Mike

Thanks George! I will definitely post pics before, during and after the cook.

This is why I didn’t post a pic of my plate...can’t compete with this awesome presentation!!! Lol! :):) Mike

I added a couple of hours to the schedule anticipating it taking longer than I thought it would. Planned to just let it rest longer in the cooler if it got done sooner. It go a little bit longer, but not too bad.

Felt it went very well Alex. Still being new to all of this, my first couple of cooks were kinda stressful but this one went pretty much to plan. Actually was able to eat right about when I planned. Didn’t happen on earlier cooks! And it was most definitely better than other pulled pork I’ve...

Ready to rub. On the grate. Headed to the pan. Finally pulled.

Bitchin’! Thanks guys. Pics on the way!

Hey Alex...I tried that and it gave me a “you have no media” message. The other icons are asking for a URL. I’m not sure what I’m doing wrong. Mike

Thanks y’all! I do have some pics but I will need a tutorial on posting them. They are on my phone and apparently you can’t just post them right from the camera roll. Mike

I would like to start by thanking everyone who responded to my earlier post...wicked good information and tips! Made my first butt cook a success. I started with a 6 1/2 lb boneless butt, already trimmed and tied by the butcher. Shout out to Adams Farm in Athol, Mass. Quality piece of meat. Got...

Thanks JJ...totally makes sense.

Thanks to all y’all for a ton of helpful advice! I will definitely post an update, and pics if I don’t totally screw it up! :) Mike

After reading your reply JJ I think I left one piece of info out...I did brine for a couple of hours before putting in the smoker. Could this have an effect on the cook?

Hi all...quick question. I am attempting my first pork butt on my 18” WSM. I have read two schools of thought. Meat placed directly on the grate or meat placed in a disposable aluminum pan and then on the grate. Thoughts and/or input? Thanks in advance. Mike

I do have a remote system...one probe at the grate, one in the meat. And double checked meat temp with a hand held instant read. Thanks for the reply...just want to make sure I wasn’t screwing up somehow.