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I'll take some salmon first!

currently I have a kettle and a wsm. I've been debating getting a genesis for convenience, but I too couldn't justify the cost. I don't find the 20 minute wait to start the coals is really that terrible anyway and I like the flavor of charcoal and if I want to add some wood for flavor...

hey mike, I had the same problem and went with a kettle and never regretted it. that isn't to saying don't get a gasser, but just throwing out that alternative. or why not both?

what wood are you using?

yeah most California Costco's don't have full packers. as for not wrapping it it's not the end of the world, but you can wrap it when you get up. 203 degrees in the flat is my go to all else equal, but I'd suggest putting a skewer through the flat to make sure it goes in and out like room...

Nothing wrong with foil btw

With two rib racks you can put 10 racks on if you are ok with the edges burning. 7 if you cut them 2/3 1/3

I bet it's not the finish, but gunk peeling off

I put it on right away unless it's something heat and smoke sensitive like fish

Forgive my ignorance since I don't have one, but surely you don't need to run it more than a minute to get the coals going right?

too bad. that's a pretty big haul for me. hopefully they'll start selling them up here too.

yup. that's been my experience at the woodland hills and marina del rey costco's and I go to Costco monthly at a minimum.

which Costco? I don't think I've ever seen a full packer, let alone prime one, at Costco in LA

I cover the entire pan. some say that water will get onto your coals if you do that, but I've never noticed a problem.

thank's chuck. the problem is the temp drops if you let the wood burn down too much. or at least in my experience. unfortunately I have an 18.5 wsm.

got a kettle pizza deluxe kit as a gift and a couple of months later my stone cracked which obviously I wasn't overly happy about. good news is they agreed to immediately ship me a new tombstone stone. great service. as an aside, anyone's pizza's being too smokey with the kettle pizza? to...

I'd give myself an extra hour, but I haven't noticed much of a difference in time with more butts. If you want to speed it up you can always foil too.

It's not an internal temp, it's when the bark is how you want it.

I've cooked for large parties with the 22. It's plenty big and the 26 is a monster. I wouldn't bother unless you are feeding 10+ people with regularity.

I just put it under the lid. Never had a problem