Hey guys, I am new to smoking, and yesterday gave it a shot. I smoked 2 butts last year on a Brinkman smoke and grill and was discouraged due to the lack of air flow and constant need to add charcoal. Got the WSM 18" as a gift and what a beautiful smoker. I had a 9.5 LB butt from my local grocery store, and 2 racks of spare ribs in a cyrovac pack. I will get to that later. The evening before i put rub on the pork butt and put in fridge overnight. I got up early in the morning, 530AM Eastern Time. I prepared the smoker, got it up to about 300 degrees with a full chimney of charcoal, using the minion method. Put the butt on at around 640 AM. Around this time i added about 5 chunks of apple wood. About every 90 minutes would spray the butt with apple juice. I've watched how Aaron Franklin trims spare ribs so i kind of had an idea. I opened the cyrovac pack which, the smell, my goodness is awful. I have never purchased meat in a cyrovac and was nervous when i smelt this putrid odor. I did some research on the forums and found that this is normal and to rinse the meat with water, which i did and the smell dissipated. I started to trim the ribs, and remove the membrane. This left much extra meat, which i wound up putting in the freezer and will put on the BBQ this week. Any suggestions for that? After trimming, put the rub on and put in fridge for about an hour. When the butt got to 160 degrees, i took off the grill, wrapped, and poured a mixture over. Wrapped it back up, put back on and put thermometer back through it. Also at this time I put the ribs on, bone side down. Also found that the temp of the smoker was starting to decrease so figured this was a good time to light another chimney. It was probably around 11AM at this time. I also added 4 more chunks of apple wood for the ribs. After 2 hours, I wrapped the ribs, poured a mixture over and put back on for another 2 hours. Took ribs off, unwrapped, and finished with no foil for the last 45 minutes. Needless to say the food was delicious. I will post pictures, and also share with you some I wouldn't say problems, but maybe advice could be sent my way. 1. What can i do with all the leftover trimmings of meat from the spare ribs. 2. I was able to constantly keep smoker temp between 225-275, but I feel the charcoal burned too quickly. Friends have told me a full chimney can last 12 hours easily. After 6 hours I had to add another chimney, and found that most of the original charcoal had ashed over and fell through the grate. 3. The ribs were delicious, I was trying to have both meats finish at the same time. I know the 3-2-1 method but was up against the clock. Although the ribs were very tender, i feel like they could have been more and more fall of the bone. If i stretched to 3-2-1 from the 2-2- 45 minutes, would it have made much difference? 4. Used apple wood, I also have cherry, hickory, and mesquite. What else can I use with pork? Mixing woods? Thanks for the input guys!