u/gatosan

First long smoke of the season. Got to probe tender in about 10hrs for this 7lb pork butt at around 250 degrees.

How much lump or briquettes do you normally go through for this long of a cook? I used a chimney of lump on top of a bit of leftover useable kingsford that was still in the WSM. Added about another half chimney of lump for the last 3 hours of my cook.

Finally got my hands on a kettle today! Has anyone had issues with the lid not fitting the grill quite properly? I ended up hugging the base to round it out, and “stretching” the lid by hand. Ran my first cook hoping that it will magically sort itself out. Wondering if I should leave it be, or take it back to the store.

First cook was a success, though!

*Also, attaching the wheels had me questioning my sanity lol