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I agree with Alan!

Max- That's some good, and funny food for thought! Thanks!

I use a clay saucer vice water, and for me is surely uses less charcoal than a water pan.

I checked out Adam Perry Langs book from the library (I think Serious BBQ) It was a great read. Liked it enough to buy it, but not at the out of print $200 prices on Amazon.

I have (2) performers and both have melted like that. Seems like a better design should be in order.

You might use a little more charcoal....

Is your thermometer accurate?

Rain is the only thing that stops me too but not often. Living in the seattle area would mean i would seldom bbq. Only when it is super windy and coming sideways do i opt for another day

John/....I think I am going to give that a try..thanks. I will report how it comes out!

I have bbq'd many pork butts, (for pulled pork), kalua pig, and carnitas etc. I am looking to something "different" this weekend with a PorkButt (it is huge..like 9 lbs) I bought recently. WSM is fine, oven is fine too. What have you done different with superb results? Thanks!

I also am not too exciting, as I rub it on right after I light my chimney, or before, depending on my mood.

I use bear claws, they work well, but I still dont enjoy pulling pork.

Agree completely with Dave.

Harry, Thanks, I made it, and it was quite good. I just think I slightly overcooked it (or had too many layers of foil in rest) as it was not easily sliceable (more pulled) but the flavor was spot on. I will surely do this again. Not sure what else I am going to use that maggi seasoning for though.

I am going to try it this weekend! Cannot wait. What BBQ type sauce (if any) do you make for it?

I have had both....had 2 different 18" models and now have a 22.5 for a few years. I much prefer the 22...however I wished I kept my 18 as well.

Well I used it, and the table is just like new. I did put foil under it to catch anything I might of dripped. Convenient for the burger, dogs, and fries all in one spot!

Thanks Bob! Appreciate the feedback.

I was wondering if the table top is heat resistant enough to put a deep fryer (small hamilton beach model). I was thinking of frying some sweet potato fries outside vice in my kitchen. Thanks.

I have never not used a clay saucer or a water pan, and I have no issues holding temps all day. Usually at 210 or so (on the climb..minion start) I close the vents some, and tweak it to maintain the temp I want. This is for both 18s and 22s