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If the 22 stacker ships with an 18" deflection plate, I'd stick with an 18" replacement plate. I've seen where spent concrete saw blades were used for deflection plates. You may have a concrete sawing/coring company in your area ? Also you were running too hot on your first cook. Use the...

I have an 18.5 WSM but don't have a hinge.....yet. From an ergonomic standpoint, it would seem to me that a side-swinging lid would be the most comfortable. That would be with the hinge to the left and the handle 90° to the hinge. I'm right-handed, but this orientation would have me opening with...

Sure if you can use 500 pieces ! ;)

Looks awesome ! Thanks for sharing !

Nice looking ribs ! I have a 22.5 OTG and a 18.5 WSM Use the 22.5 OTG 95% of the time.

Welcome Soren, from Vancouver, WA ! Beautiful outdoor kitchen you have there !

I would break it down to three basic types... 1) Boston Baked Beans (Beantown, you know!) I grew up with these and they are my core favorite. 2) BBQ Baked Beans These use a BBQ sauce in the recipe. Probably the most prevalent in the US and the most sweet of the three 3) Cowboy Beans These are...

I do mostly "back ribs"....I don't think that they are actually "baby back ribs". I used to use the $2.99 sale ribs from Safeway and QFC, but have found that I like the fresh ribs from Gartner's much better. I use Malcolm Reed's recipe for Memphis ribs (howtobbqright.com) I run 235°-ish for...

Excellent. Thanks.

Beautiful job ! Awesome smoke ring ! How long was the cook ? Nice bark, did you use glue ?

Did you get the WSM ?

Great price for that smoker. You can smoke a lot of meat on the 18.5 Recommend the the Minion Tin Can method (coffee can) and a Maverick (ET-732 minimum) for temp monitoring. And the large size Weber chimney starter.

This ^^^ When you're out in the wild, boiled coffee is the only coffee unless you want to bring some bad mojo down on you for using a French press or instant. Cowboy coffee is boiled coffee, period. You don't want the bad mojo. Set it up the night before and let the good mojo come streaming in.

In my experience, pork back ribs are a great way to start. If you follow the recipe, you almost can't screw it up. I like Memphis-style (no sauce) and the best How-To is from Malcolm Reed at howtobbqright.com Here is my rub.... Joe's Pork Rub 1/3 Cup Paprika (double this to be more like...

Very nice. I member those books. All-weather paper and a special pencil, IIRC.

I don't think that cutting them in half reduces cook time. If you have space constraints in your cooker, try rolling the racks and holding with a wooden skewer. Once I saw how nifty rolling them was, I stopped cutting them altogether. Also for a point of reference on dry rubs, watch Malcolm...

Looks great ! Excellent job !

Higher quality briq than KBB, the bread & butter briq. Or just go to Lowe's and pick up some Stubb's briqs on sale now. I have some Stubb's burning right now. Been a while since I used them....mostly burn KBB. I've noticed that the higher quality briqs.... have a nice aroma burn...

Weber kettles cut into his sales so he chose to paint the Weber kettle as inferior to his product. I don't use much lump, but when i do it's for hot and fast grilling of steaks, etc. Center the Weber baskets and sear away !

Yeah, I saw that and then I posted in case you might want to restore the original lid.