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I was looking at a 6 qt Duo, haven't bought one yet as they are out of stock everywhere that has a decent price. What are the differences worth considering the Ultra over the Duo?

That would be the easy way for sure. Instead I broke out the angle grinder with a cutting wheel to trim the expanded metal to size, then used wire to secure things together. My method involved at least 6 tools and the pleasure of working with sharp, rusty metal.

I should add that I get these leftovers by completely shutting down the air top and bottom after I remove the finished meat.

Except for a long brisket cook, I almost always have 20 to 40% leftover but partially burnt briquettes at the end of a cook in my 18" WSM. I save these in a small lidded trashcan and will use them sooner or later. I don't even fill the chamber up all the way each time and still feel like I could...

Those look really thick. Awesome!

I use a thin to medium slathering of cheap yellow mustard as a binder on most porks and beef - brisket and beef ribs included. Then a rub on pressed into it. I always get an awesome crust and never have anything actual remind me of mustard flavor when I am done.

The bag itself is top notch too. It is not just paper that can allow humidity to pass - it is some kind of tough plastic. And it has a closable opening to keep it sealed. I'm getting more.

I couldn't resist and picked up 2 bags at $12 apiece. One bag will be used for a rack of beef ribs tomorrow

It was mentioned you set the alarms on the base unit. Can you silence the alarms on the receiver when they go off, or do you have to go out to the xmitter and do that?

That's just nutty that the remote doesn't stand up on it's own. I wonder what they were thinking from a design perspective?

I'm on my 2nd Maverick, the first one lasted about 4 years and recall having to replace at least one probe. My second one (ET-732) was purchased 3 years ago and I'm buying my 2nd or third replacement probe now. And the latest probe issues have me slightly suspicious of variability between which...

About to overnight cook my Costco Prime 13 lb. brisket It was $2.99/lb. and did not appear to be a sale. Are the prices regional?

Yeah, that's why I'm asking for another source

I'd like to replace the water pan on my pre-2009 18" WSM to increase capacity. Chris has a nice page detailing a modification which is just a direct swap of the Weber water pan for the Brinkmann 812-0002 water pan. But I can't find any of these anywhere. All I see is a Brinkmann 812-0004 which...

I do not close the tank valve on my Weber Spirit unless I think I own't be using it for many weeks. I always have a nagging feeling I should do it for safety sake, or in case of a slow leak.

Dangit, I just bought a 2-bag Kingsford at full price at Lowes as I was running out. I didn't see any of that Weber stuff there. Probably closing it out for the season.

I started with about 20 lit, and temps stayed under 275 longer than I wanted. Eventually enough of them were going and I was able to stay around 280/290. I'm at 2.25 hour mark and probably have a 20 minutes to go. It was a large chicken. Gettin' hungry... ��

I have an 18"

I want to smoke a chicken tomorrow, maybe around 275 to 300. Unfortunately I only have about a half a bag of Kingsford but am thinking that will give me half a charcoal chamber which sounds like plenty for a 2 to 3 hour cook. Is that enough if I'm going to run the vents more open to get the...

I've done whole racks of plate ribs before but I often struggle with the fact that I am the only carnivore in the house and can only eat so much from a cook. So I wanted to try a smaller amount after seeing a picture somewhere of someone smoking a slice of them and not a whole plate. The picture...