Kevin- made these beans for the first time last night, and I must say they are amazing! The kind that when they cool down, and time to put them in tupperware, I am eating more than is going in the tupperware!
Not sure if I can give you an accurate answer, but after cooking with a 18.5 for 4+ years, I used my new 22.5 for the first time yesterday and seemed as easy to control, and maintain temps. Brisket and ribs were awesome on the on cook I had.
Got back yesterday from my 7 month deployment, and fired up the brand new 22.5 for the first time. Impressive size, worked well, as easy as the 18.5 I have had for years. Great to be back bbqing!
I did my 1st high heat about 3 weeks ago or so, after years of low and slow, on a flat, and it came out awesome. I foiled I think about 160. But I put it in a tin pan, then foiled the top, and took it off not my temp, but by tenderness.
I tried it tonight for the first time with a flat.
My wife and me liked it better than a low and slow..I am most impressed, and will do it like this from now on.
Thanks for all thetips on this thread.
Thanks, I used a clay pot with the original water pan exclusively with my older WSM, but I now have the newer model with the much larger (deeper) water pan and wanted to make sure the clay pot works just the same with the deeper pan.