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I start charcoal one of two ways: (1) put chimney on top of gas grill's side burner, after 3-5 min let the chimney do the rest (2) use 2 newspaper pages crumpled up under chimney and a match I'd probably still use lighter fluid if someone had not purchased a chimney for me as a Christmas gift...

I'll definitely keep at it, and enjoy the process - would like to hit greatness soon though. ;) I think I'll also try going to a different place to purchase the meat next time, and ask for a Boston butt.

Ah, yes, I have seen the insert system at Home Depot. In fact, I think they (Home Depot) sell them now for the same price with the GBS. I was bummed when I walked through the grill isle and saw that on display - I bought mine a year too early... although I have cooked some tasty food on it...

I recently did my second pork shoulder. I was running out of time, so I did pull it at around 195 to 200 degrees probe temperature, but the probe went in nice and easy. I don't think it was quite as tender and soft (for lack of a better term) as BBQ I've had out. Did it just need more time...

I've had a Spirit E320 for about a year and a half, maybe two years. I really like it. No real problems with durability, but I will say the side shelves and cover over the burners are VERY thin metal and can be easily dented or mangled. Also, this may be true of any grill I suppose, but if you...

I had the same problem this year - it was disappointing but I learned that I need to spend more time probing properly. I had one on my gas grill as well that was probing 180+ in the breasts but still was not finished lower down. I thought I overcooked that one, but it turned out to be...

Jeff, Do you keep the lid up the entire cook, or do you shut it for a bit?

I don't really eat the skin. I have found that I like it lower between 225 - 250 for chicken. I tried higher temps a few times but it is very moist and near perfect for me when it's lower. Try both, see what you like.

This looks great! So the oversized lid in the first picture - is that from another grill, or is it part of the Kettle Pizza kit? Thanks!

For me it was a reflex where I closed the top vent 100% after the bottom vents were completely closed for ~= 5 minutes and the temperature kept creeping up past 305. I snuffed it out, and opened the top vent back up 100% when I was back down to 285 or so for temperature. I can see where maybe...

Thanks all - I will look into the clay saucer as well. I'll probably try a few more cooks without any thermal mass just to see if it gets 'easier' for me. :-)

Hi all, new member here. I've had my 18.5" WSM since December of last year, and I would say I use it every 4 weeks on average. So, I've got a small number of cooks under my belt, but not as experienced as most of you here. I've done all chickens and one pork butt, always using water in the pan...