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Yep, you can foil the ends, hump the ribs up a bit in the middle to keep the ends closer to center. You can cut bigger racks in half to facilitate rotation. I like to roll them, so I can cook a couple of racks without using the second grate. Definitley nice looking cook.

I can't remember a time in the past 67 years or so when I have NOT had access to BBQ. We had the first Weber on the block in Westchester, Ca in the fifties. I have had one all my married life, 35+ years. Cooked the usual, up to and including turkeys on the kettle. Now a new way of looking at...

Well, I used the HH cook to do a 3 pound boneless chuck roast last night. 2 hours at 350...foiled, and back on for 1 1/2 hours until fork tender, then into a cooler, wrapped in towels for about an hour, while I got the performer going to do some 'crash' yukons and brussel sprouts. The little...

Welcome to the party, Tibor. One suggestion...try regulating temps with top vent open fully. Better draft thru the grates, bring the vapors from your smoke-wood past the meat.

Wow! Nice cook, Max, and welcome to the party.

What kind of charcoal are you using? How much charcoal? What are you cooking? How are the vents set?

Hey, thanks...you just saved me $47.00. Now I don't feel bad about the scale I just bought.

Nope.

I can't think of any good that will come from that.

Ditto on Hormel brand ribs being sloppily cut. Strings of meat, shards of bone being the norm. Nasty. Not to mention "enhanced."

The water pan in Chris' video is from an older model WSM. The newer ones have a deeper pan. Maybe Chris will update the video sometime.

well, rain is worse on the cook than on the cooker. However, that 32 mph wind from the SE will cause some problems. You'll probably need to get a windbreak of some kind. You might check out this link for help.

Don'y worry too much...315 is OK, the meat will cook just as well. You might find it will reach 'tender' a little sooner. Good luck, and we're looking forward to the pics.

John...we are all on your side, and we'll get this figured out. It just seems odd that a simple cylinder with a 5-600 degree fire in the bottom can't bring heat up the intervening 3 feet to the top. This thread seems remarkably similar, but we remedied the situation, and now Brian is a happy cook.

Dear John...you mentioned "a aluminium foil seal along the bottom"... Where is this seal? If it is interfering with the vents, the draft will be impeded, which will result in lower temps.

Sean, welcome to the party. Hey 250 to 350 is BBQ'ing. But, and I am sorry to be the one to inform you of this, if there are no pics - it just didn't happen. Sounds like you had a good cook, even if was imaginary. Congratulations.

I have been eating charcoal prepared food for over 60 years. During that time I have been advised that red meat, poultry, bacon, eggs, cell phones, tv, apples, fresh and salt water fish, milk, soda, air, water, and sunlight can cause cancer. In the midst of all that, I have maintained my...

Intriguing question, Grasshopper. A google search will be you many enlightening articles on the subject. The gist of which is that the breakdown of amino acids while cooking the meat may form compounds which are carcinogenic. These same compunds can be formed in your oven. Or are you using...

yup, apple good.

Unanswered questions make me nervous... Not to be flippant, but which is better, watermelon or ice cream. Don't use pine or cedar for smoke, other than that just burn it. Having said that...check this out.