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I find the top grate cooks a tad hotter/quicker. If I can only use the top grate I do. Airflow is important though if the top grate is loaded up with food and she can’t breathe. If too loaded up I’ll move some to the bottom.

My WSM lives outside and gets rained on routinely during cooks (Florida). Clean it up and keep cooking.

I only use lump in my 18” WSM, along with the rest of my cookers. I stopped being picky about how it lays in the charcoal bowl a long time ago. I dump the bag into the charcoal bowl, light my small Weber chimney starter (full), dump the coals on top, assemble cooker, and leave one bottom vent...

Bank coals on one side (I've used a Weber charcoal holder too), keep temp LOW, and rotate/flip butt often. The shallow lid can overcook the top, sometimes I'd put a piece of aluminum foil on the side toward the fire and overlap the top a little. I've done pork butts more times I'd like to...

Looks great, love the color of them. Danny Gauldin rib glaze is another one I really like.

Ah - I keep forgetting about LP. Not much of that here where I'm at in Florida unless you bury your own tank. EDIT - Sorry, not LP, I thought you mean Natural Gas. Disregard this post, I'm a goof.

Wow! Really great responses in here, I'm dying with a lot of them! :ROFLMAO::ROFLMAO: I've not got anything too crazy except running out of charcoal in a mid overnight cook after too many drinks, and I've been known to not let rain deter me away from a smoke or grilling session. The rainy...

For the folks trying to smoke on gassers, what about the additional propane cost? That was another big driver that pushed me to charcoal when trying to 'smoke'.

Looks wonderful -

Dang! Two great cookers!

Cool!

I’m glad there are some helpful tips in here. I couldn’t figure it out and bought a WSM.

I have a couple from Taylor that I get from Publix. One is a fold out style and the other is the traditional straight one. They aren’t the fastest instant reads in the world but they work good and not too expensive, and most important to me they are convenient to buy. I’ve never used a...

Yes, yes, and yes!

Here are a couple bone in ribeyes I cooked tonight on the Jumbo Joe with no sharpie marks. It was about 90% hot since most of the coals used were the shake at the end of the charcoal bag. About 8.5 total cook time, tented about 8-10 min at the final photo with the juice.

My goodness, that looks delicious.

If someone wants to try this on their Performer or 22.5” Kettle, here’s how I cook them similarly with great results, will do my best to describe. I’ve done some searching to try and find my old thread with pictures but couldn’t locate it; Charcoal grate goes in normal position Line lump...

Not a rib rack owner - so been forced to roll plenty of them over the years. It can be a bit clumsy during the pre-foil phase, but once in the foil I’ve been known to just stack them all up on the top grate.

Mix it all together and call it the “Best XXXX”

Who else recycles the lump charcoal ashes for the garden? Little ash, lots of ash - all good.