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Why does hanging make them better? Also aren't u worried the ribs will tear and u lose a whole rack? Maybe I'm just not visualizing what u guys are doing.

Just had my first cool with ATC. Never going back. I love it. It was rock solid at 275 for 5 hours with spare ribs. I guess bc it held the temp so well, these were the juiciest ribs yet. Amazing. Love it. Just wanted to say thanks to all those that post here. I knew to set the damper to bout...

Just did this mo with an angle grinder. Super easy.

I got a pair from Williams Sonoma. The rakes are made of metal rather than plastic. I've read the bear claws wear down over time. They were 12$.

I have the 310. Gets over 700 with a thermometer on the grates. I never trust the lid temp.

Have you guys heard of grillgrates? I put them on top of my ss grates. They're awesome. No more flare ups. Awesome sear marks.

I have a genesis 310 from 2012. I have grillgrates on them, and can get around 650 on the temp. Plenty hot to sear. Really recommend grillgrates. No more flare ups. Even with marinades.

When is the drawing?? Did someone already win???

I spoke to cajun bandit, and they said they are coming out with an 18.5" stacker, but production is lagging. Maybe late fall or winter at worst is what I was told. Might want to just wait for that. I know I am.

What temp do u cook your ribs at? How long? Foil or no? Do u use a wsm? Water or no water in pan? Thanks for stoping by.

Did Chris post the winners of the drawing?

I have a 2012 genesis which I love, and a 18.5" wsm. Unless I start cooking for parties larger than 15, can't imagine needing anything else. Weber for life....

The water pan is so deep, that if I fill the charcoal ring, the pan hits the coals. This makes it difficult to get enough coal I for a long smoke. Question is, do u think the fact that the pan is touching the coals reduce the effectiveness as the water pan as a heat sink? I usually run the pan...

I've cooked on my 18.5" wsm 5xs. First couple were chicken, tasty. My target temp was 350, I hit 450,lol. It was still good. No left overs. Then I did ribs, the lowest I could get was 330 temp. Ribs were still good, and all eaten. Then I bought what I thought was a Boston butt. After...

Yeah. Just don't look forward to the cleanup. Maybe I'll just give in, use water for a little while, really let it get seasoned for like 20-30 cooks, and see if I can go no water later.

So were u guys having trouble with keeping the temp down, and that change made the difference??

I'm a newbie cooking on a 18.5" wsm. I'm having trouble keeping the temps down. I've followed Harry Soo instructions on seasoning the cooker. I've cooked chicken which I let get to 325-350. Wife likes crispy skin, and it turned out great. Tried ribs for the next cook, and couldn't keep the...