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Thanks Chris. I though the water helped with adding moisture to the cook. Is any of that lost? Otherwise this sounds like a great alternative!

Where do you get a clay saucer at? I have read about that, what are the advantages to that? Clean up? How do you use it?

Does it happen all the time? I just did another cook yesterday, and had it again. I had prolly done maybe 10 other cooks previous and never had it at all. Now its twice in a row. What is it? Will it be like this every time for now on?

sounds good guys. I have a chimney starter and love it. Just trying to get ideas for times when I'm out and without.

What is the best way to light the coals if you do not have a chimney starter present? Trying to stay away from lighter fluid, so any advice and tips?

After a long cook yesterday, I took a look at my WSM today and saw inside of it a whole LOT of flaking all throughout the cooker....and the entire lid and other parts are filled with what looks like peeled off brown paint that is some stuck still to the inner surface, but lots floating around...

Ok here is another question. I have been monitering the cook temps on the hour and an hour and a half ago I was at 187. I figured that meant I was close to the end, and so I put a few more things on (chicken and jalepenos) that I thought would go for a couple hours. This was the first time I...

Thanks Glen. I was anticipating the stall, I just figured it would take longer to get there. Its now at 129 just since I last posted. Yikes. Thanks for the help and soothing of my nerves.

Ok thanks guys...if you don't mind I have another question. I don't know if this is a problem or not, but it strikes me as odd at least, is that I have been cooking now for roughly an hour and a half, and the temp is butt temp reads to be 122 degrees. Is that normal? It just seems to have...

I am doing my first butt today. This is also the first time I have really used my Maverick ET732. I figured there would be a gap in readings between the WSM cover thermometer and the Maverick...but the difference is 60 degrees??!! Is that normal? WSM reads 200 and Maverick reads 260. The...

Actually here is another question. This is the first cook that I am going to need to use my thermometer. I have the Maverick ET732. I have only used it once, when doing a fatty and I just plugged it in after 2 hours to see where it was, and it was finished. But for the pork butt, how am I...

yeah I am not going to add foil. Gona try and do it the old fashion way and see how it goes. Maybe next time use the foil.

Thank you guys! This is all great information. I hope I have a good run this saturday

how long should I add smoke? This is my first time, and I have been reading a lot on this forum and think I have a good grasp on everything but this.

I have read this a couple times. How do I go about this? Any tips from those who have added another grate?

What I usually do with them: 1) Smoke them for the first couple hours, pull them out since they cook quicker, and then cut them up and throw them in my beans when I put them on. 2) Make tacos. 3) BBQ pork sandwiches. All are delicious. Stretch your meat!

yeah I hear you russ. The thing that made me consider it is in those times I need to cut the slabs in half to create room. In which case I got to take the tips off, or get a better knife

I have done it two ways. It has come out best when I cooked the entire slab together, and then cut the tips once it was finished. I have also cut the tips off before hand and threw them in seprerately. What I have noticed is that the tips cooked much faster when they were stand alone, and...

Steve, I had to right click them and view separately. Pretty clever using the two grates like that. Never would have thought that. Ima have to try it! Thanks

Using the 22" WSM, 1) would I need to rotate the ribs if I use a rib rack? How often if so? 2) Would it be better to use a rib rack on the bottom grate or the top? I used the rib rack a few years ago before I had the WSM, and the top half of the ribs got WAY over-cooked. Perhaps this is...