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I close all the vents when I'm done and let it cool overnight.

not using water is a religion to some here. I don't get the pressure to go no water. many people including, aaron franklin, see the benefit. I've tried both and I prefer water. I either dump the coals into a trash bag and then the water on top or just dump the water on my side gravel...

If you don't have any other grill I would get the kettle. Far more virsitile

Works fine. I've done 6 total. When they shrink a little move them further appart. Btw replacement racks are pretty cheap

Franklin the king of brisket uses a water pan for all his cooks. . .

Yeah I'd probably do pulled pork just in case it takes a while to get the temp in the range you want

Same as others inch from the top. And I always use water

I wouldn't put water in the cooler with the food.

looks great to me!

from a food safety point of view I'm not sure I'd want the raw pork dripping on the brisket, but it probably doesn't matter anyway!

if it was me I'd cooked them through and then fire up the grill sauce them and warm them up for 10 minutes.

I just bent my door slightly and have never had problems with smoke coming out since.

I love water in the pan! I don't get the clean up concern. I foil the pan. it takes me 30 seconds to clean. if you already aren't using the minon method, start doing it. if you are doing it, use significantly less coals and start closing the vents well before it gets to the temp you want...

Love the maverick. In particular the ability to sit on my couch and not have to check the pit constantly

I don't like smoked chicken. Maybe that makes me weird, but I never cook chicken in the wsm. Rubbery skin sometimes and smoke overpowers it. So your wife isn't alone. Try something else and she may like it.

I've never had to add water

I agree and that's my experience as well, but I find it interesting that many "professional grillers" disagree because they feel you only get the flavor from the grill marks and you should be shooting for complete browness and they feel that cast iron hurts this, but I've noticed exactly the...

carne asada is always a hit around my parts.

Sounds undercooked to me.

I wouldn't heat it much at all. You could even let it come up to room temp and then just throw it in the oven covered for half an hour at 300. Last time I had to do this I pulled the pork the night before and reheated it in a skillet with a little oil carnitas style. Delicious. Don't worry...