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Sand will also act as a heat sink. If you need the higher temps, just foil an empty water pan. But it sounds like you're good to go, it just might take longer than expected. I've got a Corona and lime I'm enjoying...:D

Most likely, its the water in the pan. Did you look at the recipes in the cooking topics section? The water acts like a heat sink and absorbs all the heat energy. I don't use water in the pan unless I'm going low and slow.

Good looking ribs. I see you're smoking on a wood deck. I would recommend putting something under your smoker. The ashes can leak out of the bottom vents if there is too much buildup. I use 12x12 concrete pads and put my WSM on them. Also, "juices" can leak and possibly stain your deck or...

Wow, 37lbs...now that's a nice smoke. What are you doing with it all?

Mine stays inside. I have the room for it, so why not.

Your 2 inch ring of foil around the perimeter was most likely your issue. I've always had the ends of my ribs go to the end of the grates and never had a problem where I thought they were burned. You can always roll your ribs or cut them in half to fit more in the middle of the grate. I'm...

I tested mine with boiling water and it was pretty good, measuring around 210. Your grate temp and lid temp are going to vary. I can glance out on the deck at my lid therm and it'll give me an approximation. That's all I use it for.

In basement with all the vents open. I put the garage door handles on the body and it makes it really easy to just take out when needed and put away when done.

Maybe more and more folks are doing the smoker modification with the silvers. Hence, more demand, hence, increase in price. Or they are trying to get rid of the gold inventory to make room for new inventory. But why not just buy a SJS at the brick and mortar stores...all day long they are $29.99.

If you're smoking Friday night, I would rub late Thursday night after you're done with your thing after work. Like previous posters said, you can certainly do two days in advance, but it will almost be like a paste by Friday. I prefer water in the pan for long smokes, some use a clay saucer...

Looks like it will keep the wind out...nice job!!! However, I will throw out a word of caution...a strong enough gust on such a large area (one of the sides) could be enough to push it over, which will then push the WSM over. My advice is to find a way to secure the wind break somehow, maybe...

Just a C&B thing in order to make it more special. All of the other Performers only have the grates with the wings for easy charcoal access.

Yeah, that's a good deal for an OTG. Does it have a Hershey's logo on it?

If I'm going on a full load (~25 briqs per basket), I'll use the chimney. If I'm going less, maybe 10-12 briqs per basket for a short cook, I'll just light them in the basket with the gas assist. I should add that when I use the chimney, I use light it off the Performer, with a couple paper...

You could also pick up a OTS on the cheap, either brand new from CL or clearance from a brick and mortar store. Then order up a gold ash catcher systems for around $40 online and you're ahead. Although, you will also lose the extra handle on the bowl that the OTG's come with.

Congrats!!! Looking forward to the pics...

Since this is going to be your first long smoke, I would load up and go for the long haul. This way you'll also get a feel for how long you can go on a full load, should you have heavier butts...8, 9, 10 lb'ers. With my 18.5, I've gone 14-15 hours and not had to add charcoal. I methodically...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Billy S: Forgot to mention--if I get the Performer I'm taking the OTG to the inlaws on the GA coast. We spend a lot of time there but they only have a...

Double wrap in aluminum foil, wrap in towels, place in cooler. Pull when you get to work, it should still be hot. You can also put a couple of containers of hot, hot water (if your cooler is big enough) and that will help it keep the temp up.

You filled almost the whole chimney up with lump and lit that? That could be your problem. That whole chimney of lit lump is going to burn extremely hot for a while. A couple of options: 1. Close all bottom vents and wait it out. 2. Put the ribs on and you'll just be doing a high heat cook.