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I sit the lid on mine as well and have for a couple of years. I do, however, go one step further and stand on the side of the WSM where the wire(s) are running and place the lid gently down on the wire(s), then let it slowly down until it fits properly all the way around.

The opinion(s) on this site seems to be that you never, ever close the top vent because of creosote buildup. That said, you still bring up a good point. Would a few minutes with the top vent closed really cause a change in food flavor from creosote? Or did I miss the reasoning for not closing...

This argument has been hashed and re-hashed on this forum. I came here believing (from ECB experience) that water was the ONLY way to go. I tried sand and have not turned back. However, I must say, my experience has only been with ribs and butts.

Anyone ever heard of foiling them with mustard and sweet pickle relish? Friend of mine says that is his method (he uses large homemade drum type mounted on trailer). I've yet to get to try them, but hopefully will get to. Hey chrisnole88--that nole looks real nice. Tom

We have wrapped ribs in plastic wrap before putting them into the foodsaver. Done right, the vacuum can't pull a small amount of juice thru the plastic wrap. Costs a little more, but--. Would probably work for other things if not too much liquid is involved. Tom

Where's the dumba** emoticon when I need it?? Incidently, the ribs were excellent using the foil for about 45 minutes--in spite of my goof-up that caused the heat to soar. The learnin" from tvwbb never stops. Tom

One more question--is it normal for temp to go from 230 to 275 after ribs are foiled (with no changes to the bottom vents)? That's what happened and after I took them out of the foil the temp went to almost 270 and is slowly coming down. I was trying to keep 225-230 consistently. Is that not...

I want to try foiling BB ribs. Have searched the zillions of posts on this subject, but some of the threads to seem to have disappeared. I was looking for Stogie's in particular, but time is running out on me. Can someone briefly describe his method. I'm aware of the 3-2-1, just not sure if I...

Chuck, I ran into the same problem when using only one layer of foil. I thought that getting the small lumps out was all I needed to do, then when I went to change sand I got a not so pleasant surprise--the same one that you got! I started using two layers of HD foil on top like Steve, except...

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Tony Serra: When using sand is there any difference between the Brinkmann pan and the WMS pan? Do you use the same amount of sand or does the Brinkmann run hotter with more sand? <HR></BLOCKQUOTE> Tony--...

While I haven't noticed any growth of anything, although I put heavy duty foil over my sand and tuck it up under the rim of the pan every time I use the WSM, I still get drops of grease in the sand. Have yet to figure out how it gets there. Tom

I usually do spares trimmed St.Louis style. Price--$2.50-$3.50/lb.-- is somewhere in between untrimmed spares (often quite fatty) and baby backs (not much meat for the money & taste oily to me). Down side to the St. Louis style that we get is that they are quite often enhanced, but they have...

I've been keeping my WSM outside with its cover on, but I keep finding water in the bottom even after a slow rain. Must be coming through the cover because I can't figure how it could possibly blow in there. Are these covers NOT waterproof? Tom

We have the Food Saver Vac 750 from Sam's Club. While not so sold on that particular model, we are sold on the Food Saver system. We have found that we can smoke 7 racks of ribs, eat one or two slabs, then put the rest in the freezer in food saver bags. When we have a large group over, we...

We got the best deal ever at Albertson's yesterday. They had Smithfield St. Louis Style ribs (enhanced) buy one get one free so they were 2.50/lb. We bought six racks--about 16 pounds total. When they rang them up, the scanning department had erred and the computer subtracted the lower priced...

Mark--you might want to look at a recently posted topic "Rib Racks" in the "New WSM Owners" forum. Tom

Here's something else to try, Mark. Hot foot it over to Lowe's or Home Depot and pickup a couple of Charbroil Rib & Potato Racks for about $7-8 each. (Don't bother with the better made, more expensive Weber Rib Racks as they do not hold as many ribs, and once you cook ribs a time or two...

I started out being a believer in water. Got a Brinkman charcoal pan to use as a WSM water pan, been using sand ever since. Have noticed no difference except the sand keeps temps more constant, don't have to add water, and clean-up is SOOOOOOO much easier. Tom

Jerry-- Mine seems to not update unless the temp. changes more than a degree or so, so don't let it fool you in to thinking that it isn't working--your WSM might be just that steady. Mine transmits about 50 feet through a sliding glass door with no problem, and has gone that far through a...

John--I would send it back. It is already a pain to have to open the back of the transmitter everytime. FWIW--I have two and they both work good. I think it is a handy product for the money. Tom