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I'd like to see pics of 4 lb back rib slabs. Not sure how long they'd cook. If you want quick, cook them at a higher temp, 300-325, until they look done, probably 2 hours?, then foil them and finish with sauce.

That one isn't stainless steel.

That's a hinged grate. I want a non-hinged grate.

Does Weber or anybody else make a 22.5" non-hinged stainless cooking grate?

Air flow control is the key to temp control. Mark the upper ask catcher ring to show full, 3/4, 1/2, 1/4 and closed. You'd surprised how easy it is to control temps when you're not guessing at the vent position.

You need the BBQ Stacker from http://cajunbandit.com/

I know what you're saying. Either they're slaughtering younger hogs or there's a been a nice cut of St Louis trimmed ribs taken between the back ribs and and spares they're selling retail.

If you buy a pallet, you have to find a shipping destination the shipping company will agree to. I'd verify the address first. You'll also need to be able to unload the truck fast either with a fork lift or pallet jack. If you try to unload it by yourself and it takes too long, the shipper may...

1. a flat can get over 100 degrees fast, but it will still take a long time to finish. 2. if you're lookin', it ain't cookin'. every time you lift that lid, you're adding 15-20 minutes to the cook.

asparagus, corn, summer and fall squash, red or white potatoes, sweet potatoes, cabbage, tomatoes, onions, any root vegatable

The Maverick 732 has high and low pit temp and food temp alarms. No need to wake up to check.

I used to be a fan of royal oak, but I find too much uncharred wood and bark in the bags I buy.

Get an ATC system, one that has a client (device or software) that you can put/run close to where you sleep.

How much does it weigh?

If you're waiting until the briquettes at the top are ashed over, you're waiting too long to dump the chimney. I dump as soon I can look down and see any flame, even if I see no ash. The briquettes on top are already very hot, start burning and ash over within a couple minutes.

That's why you're not supposed to clean them! Same thing happened to me. I tried drilling the wing nut, but still couldn't get the handle out. I'm curious how others dealt with this.

You could always use the lid from your OTG.

If I can look down and see any ash, I'll dump, not because of left over charcoal, but because the un-ashed briquettes start burning and ash over quickly.

Here's my routine for a direct high heat cook... I always have left over charcoal from the previous cook, typically at least 1/2 a chimney. I use a small (coal pail type) shovel to knock the ash off the old charcoal and pile it on one side. I have a performer so I pile it on the left side away...

Bill already suggested checking the thermometer. I'd ask... 1. What size chimney you using? Some just don't hold enough. 2. Are you cleaning the ash out. Need to. 3. What charcoal you using. The cheap stuff is well, cheap and won't burn as long or hot. 4. Are you letting the charcoal burn too...