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I no longer use water, but when I did use water I boiled it on the stove. I found that I was wasting fuel trying to ge the smoker to temperature which meant boiling the water. With regards to adding water during the cook I found that using hot tap water and a watering can worked really well...

I agree with Dean, but I would be careful leaving it over night. the chemical in the oven cleaner is powerful and could cause damage to the lid. I will let it go for about 2 hours in a black bag under the sun.

Below is a picture of the 22 v 18. Go with the 22, you will regret not getting it if you go with the 18. The saucer is used for temperature control. Similar to water, but water has a limitation as the boiling point 212, that is why so many use water for doing low and slow at 225. I like to...

I had 10 bags(mostly stubbs, ro, some K and competition K) in stock. I bought 6 bags this weekend. Waiting on the stubbs to go on sale.

Foil has nothing to with pull back. Pull back has to do with cooking it to the right tenderness(not temperature). If you do the bend and toothpick test your done and you will have bone exposure. I don't foil.

I did water when I first started then switch to a clay saucer. haven't looked back ever since. I also use a temp controller.

I've done that a few times at hd & lowes, some listen, but most do not. People have a hard time with price between webers and the cheap grills.

Man that looks good!

Joe, nice setup. I have an extra lid, my buddy owns a body shop, I will have him use hi seqipment, I think its a plasma gun to get a nice clean cut and I'll probably pain the edges with hh paint to protect it form rusting. I will use it in conjuction with my bricks and large green egg stone...

I purchased a Q320 from cl and the ci grate was in horrble shape. I called it up real good and seasoned the heck out of it. I used it for a couple of months before I got rid of it and I had no problems with rust. I alway applied some canola oil after a cook.

What type of ribs did you use, bb or spares? BB at 275 will be done in 4 hours, spares if trimmed would be done in 5, I do not foil. I hope they turned out good.

I'm not a fan of foiling ribs and I do not spritz. How do you cook the ribs laying down or standing up in a rib rack? I've done them both ways at 275 and I have never had trouble with them in a long time. When I first started off I did experience problems and what I did was I was foil either...

I was at Lowes yesterday and saw it. It was next to a green ceramic kamado that they have had forever. It looks pretty good, if it doesn't rust it will be a great smoker/grill. I checked the link, it says and I quote "This item is no longer available on Lowes.com." this is for Lowes.com not...

Very nice, reminds me of Carraba's chicken bryan. All you need is a nice italian fresh rub and a white wine with butter reduction. Mmmmm, I think I may try that this weekend. Thanks for the inspiration.

I went the through the same issue when I got my EP320 back in 2008. I felt the extra $100-150 bucks wasn't worth it for looks, but I definitely needed the ss grates.

It looks like its in great condition. Did you clean it up? Great deal, it cooks better the other brands HD and Lowes sell, you know, the ones that are outside in the front.

You provided a lot of information, but did not mention temperature. I do min at 275 no foil, no basting and no flipping. I lay mine flat if doing 3, I use my rack if i do more the 3. I have 22, I never got into cooking on both racks, I like to cook everything at the same level.

It sure has been awhile since I made some ribs. Mine look like that when they are done. Maybe next weekend. I wish I was home alone!

Congrats!

Thanks guys! I had been jonesin for awhile. Finally got around to doing it. I gotta get a paella dish and do it over K next time.