My BBQ guru & thermometer arrive today so I'll probably experiment with that and the lump charcoal in the WSM. I'll probably try a long cook like a pork butt for some pulled pork sammies NC style with cole slaw.
I'm cooking 8 pork butts and 54 slabs of loin backs for the Vermont National Guards. We are having a golf tournament for the Green Mountain boys. The largest deployment of Vermonters are going to Iraq and it our honor to have a fun day and cook for them and there families. I hope the weather holds out.