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My bother mentioned doing one of these. What is the best wood for the job?

I am of a mind that anything that can't be burned off has earned it's stay. I brush the grates and only really clean the gasser. In that I scrape out the gunk with a plastic putty knife followed by a half hour burn at high. It is good to keep things simple!

My family is looking for a new church! Yours would be a bit of a drive though... Time wise it would seem to make best sense to do them all at once if they fit. My suggestion would be to at least have one temp probe in a butt on each rack. You may have to pull one or more before the others...

Take it from me one project architect to another, you have more control of the lead designer's next whim than you do the mystical variations you get from one big hunk of meat to another. Best you can do is build a couple hours in your plan to foil and let rest in a cooler. A little early, no...

Great looking Q! Nice work.

Congrats! The OTG is great.

This is great info. I had a less than experience with vac ribs once before. The vinegar rinse is great info. I love this site,so much to be learned.

One more thing on the original topic. I suggest using a fruit wood for your smoke. I like apple. I run my probe cable under the lid and I would foil the bowl and leave it empty for all the reasons above. Good luck and I look forward to the bacon suggestions, I haven't tried that yet.

Those pies look awesome! I am going to have to try that out. Thanks for the photos and inspiration.

That is a great deal. You won't miss the side burner. Happy grilling!

The ranch kettle is like the Holy Grail of BBQ! Nice going!

Love me some KB.

I like your ambition! You definitely need a couple temp probes in the meat. Probes in the chamber are great, but nothing is IMHO as important as knowing the temp of your meat. Follow JJ's advice about foiling and resting in the oven. I would suggest a couple things. Rub them Thursday night. I...

You make me hungry for ribs with those photos! I bet your pork butt turns out well too. The kettle makes a very good smoker. It was my go to for years before my WSM. Great job Mary!

My 22 came with a mid section tha must have been dropped somewhere along the line. Check yours not only for being round, but also for the top and bottom being true and level. My top was clearly caved in. If you can't get yours where you want it with a little monkeying call Weber. My experience...

I have been using K for years. For me it is neutral and predictable. Now that I have my new WSM I will do some experimenting, but that will be more about the adventure than seeking a fix for anything. Congrats on the new WSM. It is awesome!

I have to go with my beloved "Westside" brews: Arcadia ESB and Bell's Oberon.

Friday I smoked a turkey on my WSM. Still working on leftovers. Monday I will go with salmon on the OTG

Wow, that's a huge question and so many directions that you can take it. For me I like to feature flavors and carry them through. Like injecting my pulled pork with Makers Mark Bourbon and apple cider, and including those flavors in my BBQ sauce. Most of my stuff is sweet with heat in the...

Good luck JD and Rhana. May the WSM help you win in all of your categories!