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Food probe, if I'm using one, goes under the lid. Kettle probe through top vent hole. Unless you slam the lid on the food probe wire, and why would you do that, you're fine. I've used the same two Polder food probes for 7 years

In the kettle. There's another way?

Forget the 4 or 5 or 6 hours. If you're cooking at around 250*, baby backs take about 4.5 hours with no foil, at least for me. Spare ribs will take longer. Test the tenderness of the meat by poking between two bones with something like a skewer or a probe tip. The ribs are done when the skewer...

Eppes essen?

I don't foil, spritz, slather with margerine, syrup, sugar, none of that stuff. With spares at 250*, the lid goes on and doesn't come off for at least five hours. With baby backs, 4 hours for the tenderness test. I certainly can see the advantages of a short foiling time, but I don't like going...

I don't do the fancy butters, but this is the technique I like to use http://www.weber.com/recipes/veggies/corn-on-the-cob-three-different-ways

I think you need to stop worrying about 266 vs 250 or you are headed for a quick trip to the insane asylum. Sit back and relax. Concentrate on tender meat vs such a small temp range. If you enjoy a cold one every once in a while, do that too.

To see if they're done, try to pull apart two adjacent bones. If there's a lot of resistance keep cooking. If the meat tends to come apart as you pull, you are done

What are you trying to do, electrocute the chicken or smoke it to death? :)

Pull at 115* then give it some time directly over the coals and watch it. Maybe 3 minutes per side to get some char

Steve, no need to do that. Use the water pan you have. Take a look at this from Harry Soo. http://www.slapyodaddybbq.com/2014/03/fire-control-and-seasoning-a-new-weber-smokey-mountain-pit/

I routinely do WSM butts at 275-300 and grill chicken in the kettle at no less than 400, usually higher. (But sometimes not) :D So I'm all over the place. Nobody complains

Yup!!!!!!!!!!!!!

I've been thinking of grilling some fish lately. You know, just for the halibut.

Mildo, you do some nice things with food. I'm sure the flat will be a winner.

Ya, I know and agree with your comments. You just have to make sure before you put meat on that the grate is resting on all the tabs

Darren, you got the cheap English version. :D I light a full chimney using one cube in 15-20 minutes and I place the cube on the charcoal grate of my grill.

No curing is necessary. Harry Soo has a routine for competition cooking. Might want to read this. http://virtualweberbullet.com/seasoning.html

(quote)My first smoke was the BBQ chicken in the beginner recipe section. A man can live off of those few in the beginners section.

No water, but clay saucer. Start minion coals, about 20. Remove membrane and add rub. Dump coals and spread on surface of unlit. Add 2 chunks of wood. Add ribs without waiting to come up to a temp. Shoot for 250-275 at lid. Cook until done. No foiling