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I messed around for years with the Red Sky Grilling stone and used their suggested method of placing a layer of K underneath spread out evenly using a Weber charcoal basket in the front. The top was always a little under done. So I raised the stone placing two charcoal baskets under the stone...

I've used a single layer of K, a ring of K around the outside underneath the stone...etc, experiment. But this does help: https://www.amazon.com/exec/obidos/ASIN/B00837ZGRY/tvwb-20

Yup, the first time you don't overcook a nice rib roast it paid for itself!

Hopefully you didn't trash it. The butt is very forgiving, I never had one "go out" but did wake up to the smoker down to 150F or so. Just relight and continue cooking. What did you wind up doing?

I had my doubts but in the end, it turned out better than expected. Not "hammy" moist and very tasty, not too smokey either.

WOW Tim that leg looks like it tasted incredibly good! Well it's out, 3.5 hours for 145F. Wrapped it and stuck in the cooler until my guests arrive. Will followup with carving pics later. Thanks again guys, you pointed me in the right direction! Forgot to mention I took my butcher's knife to...

OK just went up. Marinaded and injected (over night- mojo), rubbed with the "all purpose rub", apple and cherry chunks, K and red oak lump. If I don't post the results it's because I screwed it up terribly! Cheers!

Thank you gentlemen. I'm aiming to slice it. Injecting sound like a great idea.

Hi folks, did a quick search and didn't find anything. I have one that's almost 9lbs that I'd like to cook on my 18" WSM. Any links or suggestions would be great. I'm thinking to cook it like a butt at about 225 for roughly 1-1.5 hours per lb., does that sound correct? Thanks!

I like the small pieces when starting the Minion method.

Looks amazing, but like many here have already said, the price is too high. I think the $1000-1200 range would be more doable.

Very nice indeed, Sarmiento would have been proud.

Robert, that is an incredible looking pie, congrats!

i use a little (less than half fist) alder for chicken parts. For a whole chicken on the rotisserie I use apple (about the size of a cigarette box or so). Chicken is tricky, my first attempt on the WSM came out rubbery and the taste was all smoke.

I agree, just went back to the old ones myself. I don't like how they get burned off on high heat, turn white then rust. I spray the heck out of them but it's a constant battle against the rust. All my cooking gear is Lodge cast iron, love the stuff, would never use something else, but these are...

As soon as I see flames licking the top ones, I dump them on the grate and let them start in the grill. Only a few bottom ones are about 1/3 gone, the rest all good.

Yes, very nice! I have to get my stone looking like that.

Thanks Dwain, you helped in me getting this!

Thanks good idea!

Just cooked pizza and fried another roller! Gotta love these plastic garbage parts!