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I grew up grilling on a deck, now I don't have one so the choice is easy. It really just depends on what you feel comfortable with but accidents can happen anywhere. Just make sure that yor fire isn't unattended.

Please do be careful, no matter how great the BBQ is, it's never too good to be careless. If you're doing an overnight, make sure to put it on your driveway or some other concrete surface.

I now have the 18 & the 22...in both grill & WSM fashion. My wife doesn't understand why I need all 4, but trust me I do!!!

I generally use two cubes and it'll take around 15-20 minutes. No offense but it seems like a waste of cubes to get it to light only a couple minutes sooner. Why do you need it in 9-minutes? I would agree that if you want it done that fast, get a weed burner.

My guess is that it's the wood. I don't think that you need to be that strategic in placing the wood but whatever works for you. What type of wood are you using and have you tried a different batch of wood?

Perfect, I do have a Brinkman Charcoal Pan so I'll try that out. I knew you guys would know. Thanks for the help!

Hi All- I already have the 22.5" WSM and found an amazing deal on Craig's List for an 18.5" WSM for $25! Needless to say, I sped over there to pick it up! It needs new grates and a new water pan. I've called all of my local stores here in KC and they are out of the 18.5" water pan and I'm...

Great question, I have the same problem!

I don't ground my own chicken but I do get ground chicken and make chicken burgers out of them. They are quite delish!!

Pull then freeze. There are two main concerns in freezing a whole butt. (1) Your temps may not get from the hot safe range to the cold safe range fast enough, which can cause bacteria to grow and people to get sick. The butt is large enough that it will retain the internal heat for quite some...

Agreed, the Forschner 14" is amazing. I found mine on Amazon for around $40 and it's well worth the investment.

Cook it as if you were cooking one and you'll be fine. Might use more charcoal but that's about it.

Everyone above has some great suggestions. During last years competition season, we de-boned and scrapped the fat off the skin. Man was that a lot of work! After doing this a couple of times, I realized although the result was good, it was not worth the effort. Now, before cooking, I pull...

<a href="http://s835.photobucket.com/albums/zz275/enmbeetle/?action=view&current=IMG_1581.jpg" target="_blank"><img src="http://i835.photobucket.com/albums/zz275/enmbeetle/th_IMG_1581.jpg" border="0" alt="Photobucket" ></a> <a...

Thanks for the nice comments Jim. For some reason, I cannot get the pictures to post without the links. I know it's a pain in the butt to click on all the links so if anyone can help me out, I'd appreciate it!

I'm trying out my ribs for competition and I'm super happy with the results. My wife doesn't even like ribs (or so she said) and loved these! I even smoked a salmon steak for her and she didn't even touch that. http://i835.photobucket.com/al...mbeetle/IMG_1578.jpg...

I agree that the CB door looks a whole lot better. I didn't know if there were any cooking benefits to the CB door than the WSM. thanks for posting.

So I've been watching Lampe, Larry, Wolgast and a number of others cook up some brussels sprouts and I just have to try them. Can you give me some ideas on how to cook them? The last time I had brussels sprouts, my parents made us eat them and my sister got sick all over the dinner table...

I know the WSM doors are a little flimsy and people state that the Cajun Bandit's door is much more solid. For those of you that have purchased the Cajun Bandit door, please give me your feedback. Is it worth it? does it make a difference? Thanks.

I picked up a "new to me" performer and use that as my side table for my WSM lid. Works great for me!