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Rancher has been on sale at HD all summer for $2.99 20# bag. Good stuff. I love it. Rancher Next time youuse the clay saucher mod, def only use 8-10 lit coals. I shut my vents down to 0/10/10 and it burnt all throught the night. I got 21 hours out of a full ring using the MM.

My novice side showing.... What is this???

I agree on the MM. I juse use 1/2 as much fuel

Joe, when I use the clay saucer mod, my temp went to 250 immediately after dumping my lit coals. I would go ahead and add food at start. If you lift the lid to add the food later, you are jsut going to lower your temp anyway. Just my .02

You did not have enough fuel to begin your cook. You need a full ring of coals to do an overnight. Also, you only need about 10-20 lit coals to put over the unlit coals. Review the instructions for the minion method on this site. It is perfect for overnighters.

OK, This helps. I thought foiling meant keeping them foiled throughout the whole cooking process. This makes sense. Does sound like a lot of extra work, though! I am a 5-6 out rib cooker, so this may help me out. I had to trash my last set of ribs. Six hours was too long......too many...

I found Moonlite's Mutton dip recipe on their website. Good Stuff! Moonlite Mutton Dip Moonlite’s Mutton Dip — (original recipe, not in use) - Dip for chop mutton & sliced mutton 1 gallon water 1 2/3 cup worcestershire 2 1/2 tablespoons black pepper 1/3 cup brown sugar 1 teaspoon MSG 1...

Grilled one the other night...WOW Used a store bought pizza dough mix. Threw some corn meal on a cookie sheet and formed my dough. Grilled side one for 5 min, flipped for 2. Added toppings and grilled for 5 more min. Finished off under the broiler...Best pizza I have ever had!

Why does red always have to be a bad color? They fixed it for M&M's....Can't weber do the same?

Cleanliness is next to Godliness! I am just trying to keep mine from rotting!

What does foiling your meat do during a smoke? I hear of people doing it with ribs and butts? To foil or not to foil....that is my question!

Peeps, this is one of the Best Soups I have EVER had. Not to mention one of the easiest to make. Smoked Sausage & Corn Chowder Soup 1 lb. smoked sausage (Old Folks) 1 large onion 3-4 large sliced potatoes 2 tsp. salt 1 tsp. basil 1/2 to 1 tsp. pepper 2 cups water 1 - 14 oz. can cream style...

I usually have a few Ice Cold Miller Lites(Yes, Ice Cold and not out of my over priced under used Weber Chill). Listening, to whatever is going on outside around me. My cooks are usually finishing up as I have people at the pool, so that keeps me occupied while I am waiting to tase my goods!

I have not had a lot of luck with beef on the WSM.

I prefer an overnight smoke using the MM. Two 9lb butts were at 195 in 13 hours. temp held all night at 250.

I had this for the first time when I visited Alabama on a youth trip in high school. It would so good, I could have smacked my momma! I remember it being a little thinner than pudding, though. I may have to make some.

Sounds out of this world!

Sounds Excellent. I will have to try these.

I was thining about the self cleaning oven, paul, but my oven owners manual said to take the racks out of the oven before self cleaning, so I figured I better not put my WSM racks in there. Not to metion I did not want to heat the oven up to 800* with this heat wave we are in!

Did the cleanup the othernight from the saucer mod. So much easier. This is the way to go from now on. Has anyone used this method with a turkey? I read somewhere that a Turkey relied on the water from the bowl to add moisture. I do not see how this could be correct, especially if you used a...