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I know there are thousand of debates about high heat and low and slow. I have an 18 1/2 WMS and I always go low and slow, about 235 for a 10 pound +/- brisket. It usually takes about 10 hours to get the internal temp to 175, then I take it off, double wrap it in aluminum foil, add some Dr...

Man, you ask hard questions. LOL I have never actually taken much notice on how much "fat" or "grease" drips from either, but just "shooting from the hip", I "Think" I'd put the pork butt on top.The Bark of the brisket is going to be more tough than the pork butt, I think. Also, they both...

Dean, the OEM Water pan on the WMS is too deep, and if you really pile the charcoal up, then sit it all down on top of each other, the water pan sits on the charcoal and does not let the smoker seal between the fuel bowl and the middle of the smoker. It's just too deep and limits how much...

I never use water in my 18 1/2 inch WMS. I foiled a 14 inch Clay Saucer and it sits nicely on the top of the Weber Water Pan, which I also wrap just to keep it looking nice. By foiling the clay saucer it makes for an easier clean up. I change the heavey duty foil about every five cooks or so, or...

I bought a grate at Academy Sports for about $5.00 and as mentioned by previous posts, just bought one that is a bit smaller than the ring, and I just laid mine in there perpendicular to the Weber Charcoal grate. Not sure why they need to be attached to each other,,,,,,mine hasn't gone anywhere...

I'm with James. I have a pair of very heavy rubber gloves I bought from Bill at Texas BBQ Rub for $10 bucks, free shipping. I love them. If I know I'm low on fuel, You can don those gloves, pull the entire middle section off the fuel bowl and put new fuel, lit or unlit AND some new hardwood if...

I highly recommend you invest $10-$15 bucks and get a "Chimney" at Home Depot or Lowes to start your coals. Takes about 2-3 sheest of newspaper and they get hot quick. Then Dump your hot coals into your fuel in the bottom of your smoker. You are wasting money on butane when you could use old...

I use a DIgiQ 2 DX temp controller, and frankly, I"m so stupid about cooking I'm not sure what would happen if I didn't have a temp conroller. I rely on it TOTALLY. IT sure has provided me some great meat over the past few months, and I would NOT attempt to cook without one. I don't have that...

On the DigiQ 2 DX probes, you have to remove the alligator clip off the end of the probe, stick the probe through the grommet hole, then push the alligator clip back onto the end of the probe. I am not familiar with any temp controllers besides the DigiQ, sorry. The alligator clip does come off...

I have a 18 1/2 inch WMS and a DIGIQ 2 DX. I only open the fan to 1/2 and I close all the other vents EXCEPT the top one, which I only open 1/4 to 1/2 and my DigiQ usually keeps the pit nailed on target temp. I load the pit up with Stubbs Bricketts, and leave a coffee can in the center to keep...

Correction, Correction, Correction. I leave ALL MY VENTS CLOSED except the top one, which I only open 1/4 to 1/2 depending on the wind and how things are going on the temps. Sorry for the mistake

W.B. I have a WMS 18 1/2 and I use the DigiQ 2 Guru. I leave ALL my vents open except the top one, which I only open about 1/4 to 1/2 and I normally have no problems, regardless of how much fuel I have in the bottom. I assume you have plugged the two (2) extra holes on the bottom where the fan...

Forgot to say, I usually cook my ribs at about 235 all the way through the cook.

On ALL my ribs, BB's or Spares, I cook them "about" 4 hours, pull them off and pour some honey on both sides, sprink a fairly good amount of brown sugar on them, sit them in HD double foil, pour in some apple juice, Dr. Pepper or whatever (not a lot, about 3 jiggers, wrap them tightly and put...

I leave ALL my vents closed, even during star up, EXCEPT the top vent. I open it 1/4 to 1/2 open during start up and I'm using the DigiQ 2 Guru DX and it fans the fire very well up to target temperature and then the temp stops, and stays on target the remainder of the smoke. I leave my top vent...

Spare ribs may be a bit more trouble guys, but I find them to be very tasty. I have not done any St. Louis style, but will my next batch. They are much more meatier than BB's usually, and cheaper also. If you go to the time to make them St. Louis Style, I doubt any "guests" would know the...

Minion Methon on ALL my smokes. Forgot already there was any other way. :-) I put ALL my meats on as soon as the hot coals are dumped in the middle, and the pit is assembled. I get good results on all meats.

I arrange my Stubbs Briquesttes just like I want them, then I place my hardwoord just where I want them (lumps) and leave some room in the middle to dump my hot coals from the chinmney. As soon as I dump my coals, I assemble the 18 1/2 WMS and put the meat on immediately. I leave ALL the vents...

I'm not an old timer at smoking, but I've sure been doing a lot of smoking since getting my WMS and doing a lot of reading. A lot of the Competition Smoker Men say "Forget about the blasted smoke ring, it doesn't make the meat tender or necessarily taste better." They concentrate more on getting...

I NEVER open any of my vents but the top one. And yes, I "eye-ball" it and I only open it 1/4 to 1/2 and my WMS holds temp right on target using a DigiQ2 Temp Controller. I use the Minion Method putting the charcoal in and I have never put water in my bowl. I put the terra cotta clay plate on...