are the same.

https://www.youtube.com/channel/UC556b-Cl0Fp02iMc96yoJbg

One thing I have learned is that "low and slow" is good (around 225) but not really necessary to get great BBQ. Many times you can go to 250 or 275 and reduce cooking time and not notice a difference in quality of the finished product.

Be ready for a good stall on pork butts and start them early. Some take lots longer than you will plan on. I usually start mine 24 hrs before and then reheat with a little apple juice just before serving. That way we are not all sitting around watching the smoker wondering when it is going to be done. I use a Big Green Egg with a BBQ Guru temperature control so your experience may be a little different than mine but from the forums I have seen, "the stall" is pretty much universal and can be a real bummer. You can always get around stalls by wrapping in tin foil and finishing at 325 in the oven with no loss of tenderness or smoke flavor.

Also, get yourself a good thermometer. I love this one:

http://www.thermoworks.com/Thermapen-Mk4

I bought one directly from company store in American Fork. They have closeouts and specials there as well.

741 E. Utah Valley Drive
American Fork, UT 84003


Good luck!