Hello from Wisconsin!

[fuzzydaddy]

Welcome from Pensacola Florida!

[Oakgrovebacon]

Welcome to the pit from Southern Illinois

[kmhfive]

Being a cabinet, I don't suppose it makes too much difference as long as you know the temperature of the shelves. They can both be fine anywhere from 225 to 275F. Just know when to check them for doneness.

[Bill Hime]

I have a cabinet smoker with 4 shelves. Would you put the pork shoulder to the bottom or the top with the ribs on the remaining shelves?

[Spinaker]

Welcome to The Pit!

[kmhfive]

Sounds like fun! I get to work all day, but I'd love to see the pictures when you're done.

[Breadhead]

Ribs & pork butts are the same cook. The PB just takes 3 times longer.👍

[Bill Hime]

Thank you everyone! I think my wife took pictures, if so, I'll get them posted. I'm trying some St Louis style this Saturday and a pork shoulder to do some pulled pork as well. I'll post the smoker so you guys can give your thoughts on the best way to do the shoulder and ribs in the smoker at the same time. Obviously, the shoulder will be an all day event.

[bardsleyque]

Welcome from Issaquah Wa. (from a former F.I.B.)

[Skip]

Welcome from Southern Minnesota. Enjoy The Pit!

[LA Pork Butt]

Welcome to the Pit!

[HouseHomey]

Huntington Beach welcomes you Sir. And some of those ribs too.

[FireMan]

Only 20lbs? That's quite a debut for a Pit rookie. But, as you will learn, didn't happen! No pics, no cook, just talk. Welcome aboard from Fond du Lac, eat good & have fun! Oh, & next time, take PICS, that's an order.

[RonB]

Welcome to The Pit Bill.

[Nate]

Welcome from Indiana