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When I load both levels of the WSM, I have run into temp issues caused (I suspected at the time) by airflow changes caused by all the meat I had in there. Who knows. Anyway, I agree with adding three hours to whatever is the norm as the extra meat does take longer in my experience. Whether three...

Jumping in late and the conversation seems to have moved on, but I have that same Kettle Pizza rig over a 22" Weber and I love it. I would note that the OP said he had all vents were wide open. The manual says to keep "top vent closed and the bottom vent slightly open." Mine takes around 20...

I saw this smoker/grill at Costco yesterday for $399. It does look like an interesting concept, simplifying the process quite a bit. Probably not for me as it would duplicate what I already have, but maybe for my daughter as an entry level cooker.

It never crossed my mind to part with the Genesis. It's quick and simple and cooks great. Plus the sideburner lights the charcoal.

I use mostly lump in the WSM 18, but I have to say that with overnight cooks, I get a lot less sleep as the fire will go out. I cook ribs for around 5-6 hours during the day so I can keep an eye on the temp and react to any dips - so lump works well. I leave butts or briskets overnight, and too...

My Weber kettle pizza rig came with a stone and it is going strong. I mixed it up once with a different pizza stone we have in the house, and that stone snapped into pieces before a pizza even hit it. I learned that they are not all the same.

Fresh Market has a few stores in the Naples area. They have a full service meat counter, always hopping. I picked up 4 pounds of bacon today on their BOGO Wednesday bacon special. I think it's their own brand - good thickness and holds its size when cooked, some bacon will just shrink into...

I have cooked some beltie steaks and they scare me a little as I was told they should not be cooked over a screeching hot open flame like I cook any other steak. Also, I was told to be real careful not to overcook them or they are not good. I see you are using indirect heat? Any other tips? I...

Like all of the other responders, I vote in favor. We have been using ours for several years. Name brand, it has held up, but there are many options. My wife was cold to it at first because one more appliance means more clutter, but she has really warmed up to it. Now we can buy in bulk without...

I shake over a trashcan so the dust and fines go in the trash and the usable pieces stay in the chimney starter. Messy as I said with all of the shaking. But now that I am thinking about it, I do have a rig that I use for screening dirt that could be used for the charcoal. It is a screen framed...

I shake it through the chimney starter and store it somewhere. Messy job though.

I have been using the Cuisinart EM-200 for three years or so. For the six or seven years before that, I was using the Cuisinart EM-100. I'm happy with these; I use them daily for a couple of cups in the morning.

I measured my ring this morning. I could not measure the circumference because the tape measure just kinks, but I got a 21.5" diameter going north-south, and a 22" diameter going east-west. So it's become slightly oblong over the years, but as I said earlier it fits in with a tiny bit of...

I have a rotisserie extension ring, and I am not sure that I would describe the fit as snug exactly. You are seeing a 1/2" gap, that could be within a tolerable range. Have you tried using it? It may well work okay, I don't know that there would be a lot of heat loss out of a small gap like...

I saw some Napoleons marked down to around 1/2 price at Lowe's last week. $429 for a five burner iirc.

I do as well. I think some of the trimming practices have been popularized by restaurant or competition cooks who are looking to plate a presentable product. For me, I like to have a fat cap dripping down throughout the cook. If someone in the house doesn't want to eat that part, they just cut...

I was surprised to read this, but I checked the manual (no offense Eric) and it is true. I have some pretty big logs in my lump and it has been wildly uneven when it comes to keeping temp in my WSM. I just never connected that problem with the lump. I have too much lump to give it up, so I...

I have asked a Costco butcher about getting a whole briskets and I was told they basically get what they get from their supplier. Maybe he was just blowing me off, but I did not get the impression he could just order briskets on special order. They always seem to have flats though, and that...

I have an extinguisher in the kitchen which is close to the backyard where the grill is at but more likely I would go for the hose if things got out of hand. I usually just drop the lid when grease catches. The most sparking I see is with lump in the chimney starter, so I keep that a good...

I use a stainless mixing bowl from a local Asian goods market that carries a huge variety of stainless mixing bowls. I tried repairing the stock water pan, but nothing worked and looking back it was a lost cause. The stainless pan is no step-down at all, in fact I think it has a little more...