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My only issue so far; it takes a LOT of charcoal, even if you only wanna do 3 racks of ribs.... at least twice as much as my old 18"... I am in fact considering selling mine, and getting the smaller one...

KK; I can't wait to try that rub; the ginger really got my attention, and I can't wait to taste the cinnamon...Thanks for the post

I just can't help myself here; I did Mr Brown with 2 7# last weekend; they were good, the bark was exceptional...but put me in the the "mustard slather" camp.... I think you get a much better smoke ring, and the resulting smokier flavor... IMHO.... Either way, YOU are going to be the most...

ABSOLUTELY..... I have a buddy who was a meat manager for Winn-Dixie (damn I miss their meat market).... there is a good bit of "safe" margin in "by dates"... it is not an issue with cryovac packaging, but with meat market clear plastic packing, the meat might not be as "attractive".... but...

I am not having any leaks with my new 22.5 door; but I would replace it with a stainless steel one in a New York minute....I hope they build one for it; or Weber could make it an accessory... It looks terrific...

That was a great find buddy....

I found these online while searching for some Brisket tips...... I ordered a pair; price awesome and this guy KNOWS what he is doing... http://www.texasbbqrub.com/tools.htm

We have had a food saver for many years; we use it almost daily.... I think you will too.... IMHO it is a must have appliance.....

I have a side burner on my gasser... it is an excellent way to lite my chimney...

I am sure that is a good rub for steaks; but the ABSOLUTE BEST EVER IS: costco Kirkland brand Mesquite Dry Rub ( I think they just call it mesquite seasoning now with the new packaging ) NO OTHER BRANDS, JUST KIRKLAND..... you will never eat a steak without it EVER EVER AGAIN....

You talk about great timing... I have two pork shoulders wrapped and in cooler for this evening.. just finished some Carolina Red when I noticed this post.... have batch cooling down right now.... I don't need a judge to tell me that this stuff is AWESOME.... thanks for the great post

Thanks Derek, I like it.... just ordered it... I really appreciate your input...

Hi Guys; I am one happy new WSM 22.5 owner; long time WSM fan.... I am looking for advice on what brand/model of remote thermometer I should get for my butts and briskets.... I need at minimum; meat temperature sensor; do any have cooker temperature options too? Thanks for anything you can...