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I like Bar Keeper's Friend for cleaning and then a stainless steel polish for polishing. Beware of the temptation to use an abrasive pad to accelerate the process...

Yes. I have a brand of lump that runs to pretty large pieces, and I was having a lot of frustration keeping a good temp overnight. I switched to briquettes, and things are better. I mostly use the coffee can method of lighting the coals, and that method relies on the adjacency of the charcoal...

My wife's car is the better of our two cars, so I wanted her to have a dashcam. I had a front and rear cam system installed at our local car audio shop where they do all kinds of installations like that. I'm not sure I would get that particular model again, but I would have a professional...

I agree on the indirect heat and also on the 350 degree temp. I have cooked a lot of prime ribs on the WSM following to some degree the herb crusted procedure here. I am obsessive about the done temp when doing so. I have a bunch of thermometers, so anything will work but I would recommend...

I used these last night into today for a 19 hour brisket cook. I'm pretty happy with the size of the briquette and they burned a long time. I loaded an 18" WSM at 5:00 pm and had to reload around 10:00 this morning. By then, the ash had filled most of the bowl beneath the charcoal grate, so I...

Are you cooking a whole brisket or just the flat? 6-8 pounds sounds small for a whole brisket, probably about right for a flat. My first time I cooked just a flat and it left me wondering what all this brisket fuss was about to be honest. Now I cook whole brisket only and have cooked many. As...

I have done baby back ribs on the rotisserie over lump which runs really hot. They took right around one hour, but honestly I prefer them 3-2-1.

Thanks Louie, I will look for those. And thanks to all for responding. I like the Wicked Good lump for most purposes, but the pieces run pretty big and the WSM just does not behave well with those especially on marathon cooks. So great suggestions here as always!

Has anyone tried the Royal Oak "super size" charcoal? I saw this for the first time in Lowe's yesterday, but I have not bought any yet. The bag says the briquettes are 50% bigger. My WSM prefers briquettes, but the normal size is consumed fairly quickly, so maybe this would be an option. I'm...

I have been using the Meater for a few years, mixed results. Most of my problems relate to connectivity, or lack of it. I recently got a new phone and the Meater performs much better with it, as do my other remote thermometers. So if you have a choice of phones in the house, i.e., if your wife...

I have roto'd turkeys over charcoal in all kinds of weather - zero degree, blizzard, all good. I'm not sure about the gas though, it's not what I use. Myself I would stick to the plan.

I have re-used lots of wet charcoal. Put it in a bucket so it gets air and let it dry out for a few weeks or so. Once dry, light and enjoy.

I use water, I guess that is my version of KISS since that is the design of the cooker. I found a stainless steel pan that fits at a local market some years ago, and that is holding out. Like Chris, I use water when I am cooking at a low temp, I foil the pan when keeping the temp higher.

When I load both levels of the WSM, I have run into temp issues caused (I suspected at the time) by airflow changes caused by all the meat I had in there. Who knows. Anyway, I agree with adding three hours to whatever is the norm as the extra meat does take longer in my experience. Whether three...

Jumping in late and the conversation seems to have moved on, but I have that same Kettle Pizza rig over a 22" Weber and I love it. I would note that the OP said he had all vents were wide open. The manual says to keep "top vent closed and the bottom vent slightly open." Mine takes around 20...

I saw this smoker/grill at Costco yesterday for $399. It does look like an interesting concept, simplifying the process quite a bit. Probably not for me as it would duplicate what I already have, but maybe for my daughter as an entry level cooker.

It never crossed my mind to part with the Genesis. It's quick and simple and cooks great. Plus the sideburner lights the charcoal.

I use mostly lump in the WSM 18, but I have to say that with overnight cooks, I get a lot less sleep as the fire will go out. I cook ribs for around 5-6 hours during the day so I can keep an eye on the temp and react to any dips - so lump works well. I leave butts or briskets overnight, and too...

My Weber kettle pizza rig came with a stone and it is going strong. I mixed it up once with a different pizza stone we have in the house, and that stone snapped into pieces before a pizza even hit it. I learned that they are not all the same.

Fresh Market has a few stores in the Naples area. They have a full service meat counter, always hopping. I picked up 4 pounds of bacon today on their BOGO Wednesday bacon special. I think it's their own brand - good thickness and holds its size when cooked, some bacon will just shrink into...