No problem guys, it's was good filler
I got off to a late start on the smoke, had to hit the gun range to prep for a hunt in a couple of weeks, and then headed over to BBQ Island (I'm in Buckeye), to get some more charcoal and check out the comp. On the drive home, I had to stop in at "The Meat Shop" and pick up another pork butt and a chuck roast. After that, I10 was a mess at the 101, so needless to say, after stopping at the grocery store for some spices, and jalepeno's for some poppers, it was 3:30pm by the time I got home. It was a mad rush to make up some rub to put on the butt and roast, then take out the venison roast and apply the rub, then get the charcoal started and a some what steady temp. Also took Mark's (jmcrig) advice and drilled a couple of holes toward the top of my WSM to put my maverick probes through.
By 4:15pm had the coals going good, and put on the middle section of the WSM, filled the water pan, put the lower grate in place. Went back and applied the rub to the butt and roast, no time to let it set in the fridge so we'll see how that turns out. Put these on the lower rack, inserted the probes, and put the top on. Went back to the kitchen and got the venison roast out and applied the same rub, out to the WSM and onto the top rack and another probe. Back to the kitchen to get the 2 venison fatties and out to the WSM on the top rack as well.
After getting all the meat on the smoker, remembered about pictures.
Here's one of all the meat on, the pork and beef on the bottom grill as they'll take longer, and the venison on top.
And all closed up running about 260 degree's, with my faith full GeeGee wanting to know where the quail are!! Forgot about them so I had to go back and prep them, put them on the upper rack as well, no picture for now, I'll share the final version.
Wish me luck! Any suggestions on maintaining temps, I was running a little high, 265-270, so I shut all the vents, started dropping and got a little below 250 so I opened the top vent. What I worried about is getting lower, opening the vents and not getting the temp up in a reasonable time, so I'd appreciate any advice on handling that situation.
Karl