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I use a Stoker and my top vent is almost always about 25% open. I typically use a full ring of charcoal, with about 20-30 lit coals on top. Set the Stoker to 25 degrees below target temp and let it go. Once it gets to the set temp. I bump it up another 25 degrees to my target temp. It...

Stoker. They are more expensive but they'll handle everything you want to do, including essentially limitless addition of cookers (with the right accessories, of course).

Holy moley! That all looks absolutely spectacular. I'm guessing chef, too. If not, you should be. I keep meaning to make Bourdain's french onion soup. Thanks for reminding me!

Trace is gorgeous, Dave. Great pictures. That first one should be in a calendar.

Nice job, Kim. This is getting very interesting.

That looks tasty. Yeah, that irritates the life out of me too when I go to post something and the site has timed me out. Finally figured out how to deal with it though without redoing the post. Here's what you do: Leave the timed out page open (don't log back in on that page) and open up the...

Great idea, Amir. Never thought of that. Duh. I too bought the 10' pit and food probes, but since the fan unit only comes in 6' the longer probes don't do much good. The headphone extension solves that problem. Thanks!

Wow, that rib and chicken plate looks freaking awesome. I better stop staring at it before I drool all over the place. Whatever I now have for lunch will surely be a disappointment.

OK, here's my entry. Did this for my Mom's birthday yesterday. Made an herbed bread-n-butter cranberry stuffing: Used it to stuff the pork loin. Lightly oiled and coated with an herb rub: On the Performer at 325-350 for 1.5 hours or so (until 140 internal temp): Off the grill...

Did this for my Mom's birthday yesterday. Made an herbed bread-n-butter cranberry stuffing: Used it to stuff the pork loin. Lightly oiled and coated with an herb rub: On the Performer at 325-350 for 1.5 hours or so (until 140 internal temp): Off the grill: Sliced: And...

Baby backs from last Sunday. Rubbed with Harry Soo's All Purpose Rub & Hogs-N-Heat rub: On the Performer for 2 hours at 250-275, wrapped in foil with brown sugar, honey, and margarine for 1 hour. Back on after foiling with CI taters and onions. A light saucing, another 30 minutes and...

There's some pretty nice cook areas out there! Here's what I've got going on. Performer and Genesis on the deck with the pup. This is the smoking area underneath the deck. Better protection from wind and rain. I also use a patio umbrella over everything if it's raining hard. WSM goes...

Awesome looking steak and plate, Jim! Hey, what's the deal with the nopales? I see them on your cooks quite a bit. Do you grow them? I've never had cactus so I'm curious about the taste, texture, etc.

Nicely done. Those ribs look really good.

Blurry or not everything looks great, Laura. Especially the ribs.

BBQ is inherently special, Sparky. Good looking stuff.

Holy Cowgirl! That fatty is a work of art!

Jason, do yourself a favor and order a Brinkman Charcoal Pan (NOT a water pan). The Brinkman Charcoal Pan is the same diameter as the WSM water pan but much shallower with a flat bottom. It gives you much better clearance over the coals (even a full ring)...

In my opinion, Bogarts is the best BBQ in St. Louis. Better than Pappy's, better than 17th St., better than any I've had here (and almost anywhere else for that matter). Joel, I hope you had samples of the smoked prime rib and smoked pastrami. If not, you have a reason to go back.

That looks delicious, Bob! Definitely on the to-do list. Thanks for the recipe.