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The above ribs turned out great, the onions carmelized a little too much as the heat was pushing 300 at the end. I am starting to go more to the higher heat camp and find it just gets things done faster. The bones pulled out very easily on the Baby Back, the beef short ribs were mighty greasy...

I just put a hinge on my 22.5" yesterday. I didn't think the cover would fit but it does. I also cut the elastic off both covers for this one and the 18.5" as mine are always inside and wind isn't an issue. I was contemplating putting handles on the 22.5" but know the cover wouldn't fit if...

Not much of a job to install, but I did adjust the locking latch which turns then snaps shut. It locks up much tighter than the stock latch. Great quality door.

Well I can't give you a quantitative answer but feel the difference in fuel use is proportional. The 22.5" is a LOT bigger and should use more fuel. So I got the big one for big cooks and the 18" for more normal loads.

Yup, Home Depot on those dates. Looked the other day and had an inventory of 16 bags of KBB. A month ago I picked up an 18" WSM and the guy through in 7 bags of lump charcoal

Well Santa smiled on me. Got a new door for the 22.5" WSM. The build quality is very nice as is the latch. Haven't tried it out yet.

That doesn't make sense, Makes me wonder if the top rack thermometer was off and the other two correct?

Got the new one going as we speak. Two racks of baby back and am experimenting with some beef short ribs. Will do 90 min. smoking at 275 and will slice up a LOT of onion and foil for 2 hours.

Why would you close vents when you have had problems with getting enough heat? Also lose the water in the pan and foil it.

I don't know if it's just me, but if I want more heat, doesn't it make more sense to put the chimney of lit charcoal on the bottom and pour unlit on top? It takes off fast that way. On poultry I cook on the top rack and remove the water bowl for direct heat. It runs hotter without the bowl in...

I was busy yesterday and didn't get it done so tonight was chicken time. Spachkocked the birds after brining. Started with a chimney of KBB and dumped some royal oak lump on top. Cooked on top grate with no water pan. Temps were 275-300 on the dome gage. (the top grate was very full...

I am doing chicken this afternoon. I normally use apple since I have an orchard. I have never tried cherry but can easily rustle some up. I've got a lot of white & red oak, hickory and some cherry.

Well I am going to give it a shot tonight. I am doing a couple whole chickens. Haven't decided if I will spachkock them or not or just put on a beer can chicken holder (without can) to hold up right. Will be direct heat without water pan on the top grate of the 18" WSM at high heat. I'll put...

Can't agree more! The biggest thing with WSM or Kettle grills is DO NOT SCRIMP on the amount of coal you put in it. You can always dial it back, but once you start losing steam you are in for problems.

Good to hear. I am thinking about an order from them myself.

I could care less what the wife says. I don't tell her what to do and she doesn't tell me what to do. A system that works just fine.:coolkettle:

My thinking exactly.

I just picked up a used WSM 18.5" off CL. The seller threw in 7 bags of Royal Oak lump. What's everyone's opinion on this? I have always been a KBB kind of guy.

Heck grills are a lot cheaper than chainsaws and guns.:wsm:

I check CL daily with a search. This one was posted 8 min. prior to me finding it.:coolkettle: