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Hello, Everyone: Here's Weber's response to my inquiry -- "Thank you for contacting Weber. The buildup is a combination of humidity and smoke, and nothing that will hurt the performance of the grill. The appearance of grease on the interior surfaces of Smokey Mountain Cookers is frequently...

Bob: yes, I do use water in the pan. I foil inside and outside, foiling inside first so that the inside folds under the outside. That way, if any water leaks past the inside foil, I figure that it'll bubble its way to the foil on the bottom, staying inside the foil. It hasn't presented a...

Hello, Everyone: Shown below are photos of my WSM. The crud build-up is what it is. I generally wipe down the insides with a few paper towels, as I do the inside of the lid. I don't touch the rim of the lid or the lip of the middle section. In his interview of Harry Soo, Meathead implied a...

I posted a question in another forum on this exact question, and I did not get a response. For the WSM, it's not necessary to use the tape?

Hello, Everyone: I purchased the steel door for my WSM 18.5. I followed the instruction on the manufacturer's website. I installed the door. There's a gap on either side of the latch, along the top, so big that you can see inside the smoker. To add insult to injury, when I reinstalled the...

Yeah, I'd like to know, too. I'm in the market for an ATC that requires using high temp tape, and I plan on doing a test run before doing an actual cook.

Hello, Everyone: I am in the market for an ATC for my 18.5" WSM. I've settled on the 110. (I believe I have the correct reference, that is, IQ110. If that's incorrect, then I apologize.) I'm essentially a weekend warrior, cooking only when, as and if the weather permits and The Boss...

Hello, Everyone: I'm checking the forum on ATC's. I'm in the market for an ATC for my 18.5 WSM. A friend of a friend, who competes on the barbecue circuit, recommended the 110. I'm a bit nerdy about temp control, having agonized over my first few cooks because the temp varied 15-25 degrees...

I was figuring for a crowd of 12-15, that maybe three or five slabs would be more than enough. We Italians always overcompensate when it comes to food. That is why I wanted to check with my barbecue brethren and brethrenettes before I bought anything. Bill Farmer, the people in my crowd are...

Hello, Everyone: I've been shooting my mouth off to my friends/neighbors about my grilling/barbecuing prowess, basic though it may be; so, I had to follow through with something more than just talk. So, I'll be hosting a "ribfest" later this month. I'll be going to BJ's, or if my...

RV: I'm glad this happened, not because I'm happy that you had problems, but because FINALLY I met someone else who's as nerdy and focused as I am about these things. As Bill Clinton said, "I feel your pain." Seriously, though, heed the guidance the folks in this forum offer. Not that you...

Hello, Everyone: Thank you for your input. Regarding the quality of the meat, I bought it at Publix. It looked good, a nice fat cap, and small enough for two. Regarding "pull temp," I checked several recipes for brisket, and everyone advised to "pull" the meat at around 190-195. I chose 190...

Hello, Everyone: This is Round 3 for me trying to cook brisket. The first one really doesn't count. I did Myron Mixon's recipe for brisket in the oven. My wife thought it was good. I didn't like it. I thought it was a bit dry, flavorful, but dry. The second one was Mixon's recipe for...

Hello, Everyone: I'm in the midst of doing a brisket, a rather small piece of meat (2.6 lbs.). That's not the issue. The issue is with temperature control. I have two bottom vents open a smidge, probably 1/8, and one bottom vent closed completely. The lid vent is open 1/2. Temp has been in...

I just purchased a JJ, and the handle bolts on; but, there's no heat shield. I wonder if the newer handles can be installed on the JJ that I have.

Happy Birthday. I'm interested in hearing whether or not you have any problems maintaining temp. I've read that the 22.5 is more difficult to control, and uses more fuel, than the 18.5, which I have. I understand the part about using more fuel, because it's a bigger unit; but, difficulty in...

I've been using Myron Mixon's recipe ('the only marinade you'll ever need") for marinade. Others have commented that his marinade is more of a brine. You say "to-ma-to," I say "to-mah-to." Here's my question -- up until now I've never gone the injection route, relying instead on brining or...

I tried the pork spare ribs 2-1-1, and The Boss didn't like them that way. Then I went 2-2-1, and they were close, according to The Boss, but not close enough; therefore, we settled on 3-2-1, and it seems I hit the jackpot with the crowd...AND with The Boss.

Maybe I should go that route. But if I go by doneness instead of by time, then how do I figure out when to schedule the gathering? I know, for example, with pork butt approximately how many hours it'll be cooking, and I tell my guests an hour or two beyond the cook time -- that way even if...

Hello, Everyone: I've been experimenting with different ways of handling ribs, baby backs and pork spares. I finally settled on the following methods: 3-2-1 for pork spare ribs; and, 2-2-1 for baby backs. This time around the WSM held temp within 10 degrees up or down, except for when I...