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I've bought nearly 4lb racks of loin backs from wallys and have not had any problems with them, if they are fatty trim, I've had my wsm for a year and started out doing the 321 and decided it was to much hassle for me, I've had good results at 260-280 4 to 5 hrs, but I'm not in the fotb camp.

I have mixed views on my 732, I like the features it presents but I've replaced 1 food probe and now 2 grate probes, not happy.

Thanks for the reply Dave, my spares have been coming in at 5hrs give or take at 260+ I've not used the bottom grate yet, so I'm thinking 3hrs spares on top then put the chicks on the bottom and go for another 2 hrs or so I will be going waterless

I'm looking for suggestions on doing ribs and chicken for some friends, I have the timing for ribs down, whats the best route for both on 18.5

I use one inch and quarter split firebrick inside the dry foiled waterpan, seems to work for me.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by paul h: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by...

The Forschner also does a nice cut on turkey

I've also noticed the ammonia smell and caught a whiff of it on the end of some ribs I cooked this winter, I've been burning stubbs lately and will probably stay with it.

I've been temping at the grate since I got the new Maverick and it always shows hotter, 35-40 degree temp than the Weber Lid therm, and they both pass the boil test. If I temp at one spot it will be the grate from now on, My WSM is 4 months old.

I saw a post here where a member removed one of the top bolts that fastens to the top grate,and snakes the probes in the open hole, I tried it and their still seems to be plenty of support for the top grate.

My ET-732 always shows 25+ degrees hotter at top grate than lid, both probes checked ok with boil test?