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More fuel, block the wind. Open vents untill you hit target temp then shut them down in 1/4 increments and wait 10-15 mins between vent adjustments to let the temp stabilize, it should settle in. I put on 3 loin back racks @ 11am. Temp outside was 9* w/10MPH winds. 2 weber chimneys full of...

I didn't have a problem with the fuel use on the 22" because I used to have a Brinkman ECB. But, if I down graded to an 18, I probably would be bitchin about now.

Just out of curiosity. Why are the lower vents above the charcoal grate? I would think that air would be drawn up the sides of the body instead of being drawn in and under the charcoal grate. Seems odd to me...or am I just over engineering?

LMAO! You might be a redneck... I think its an awesome idea. Where do you live? I live in the N.East and all my nieghbors think I'm a cajun. LOL

I think its just a matter of the right temp and not over doing it with the smoke wood. I notice that when I toss in my smoke wood and am a little to liberal I get the heavy white smoke. But if I back off, thats when I see the thin blue smoke. I think maybe pre-heating the smokewood works, I...

Weird. I just did a search also but found nothing specific. I know I read it here. Maybe its in another thread that drifted (as we all know they do). I have the 22.5" and the grate originally bi-sects the vents. I didn't know the 18" charcoal grate was below the vents. Anyway, trust me, the heat...

Its a matter of trimming the flap of meat, xtra fat and the rib points. Kinda squaring them off. I think there is a video around somewhere that would give you a better idea. Personally I can't bring myself to trim all that meat off. As far as I can tell there is no difference in flavor between...

I raised the cahrcoal grate on my 22.5". It made a big difference. The way it came was the charcoal grate was bi-secting the air intakes so only half the air flow would be drawn up underneath the grate, the other half, the airflow would rise up along the insides of the WSM, completely missing...

LOL. Yep, born and bred. $2.49 is a good price, I'll have to call my cousin who lives in Worcester to see if he can scab me a packer. As far as the holiday pressures, we wouldn't have them if we sucked at BBQ. Happy holidays to you also! Scott

Open the package and whiff, your nose knows better than any date on the package. Its not like you can return it anyway.

I think all you need is a 4X8 sheet of plywood cut into 3rds and hinged. That would be more than enough to make an adequate wind break.

Nice. I'm doing a prime rib xmas day. But I don't believe that will take more than 3 hours @250* (I'm shooting for 130* internal). Its a big one too, like 90 bucks...had to do unspeakable things to the wife to get that. I'd love doing a full packer but our local Cosco doesn't have them. I'll...

I'm no expert but "its done when its done". I think, whether you smoke at 200 or 250, the internal temp is the only thing that matters. I heard that soaking smoke wood creates more creosote than anything. I've done it both ways and didn't notice any difference in taste but, wet wood will lower...

Even though I've had my bullet for over a year, I'm still amazed at how it will just stay at a steady temp once its dialed in. Of course, I'm sure if I didn't have this sight to get tips and tricks from, I would be chasing temps all day and night like I had to with my Brinkman...(shudder)...

I had a chuckle over that. My wife and I always say it when we're out at a resturaunt. "Are you gonna eat your fat?"

I'm doing a pork shoulder right now and although I don't have a wind screen, I just shoveled out a hollow in a snow bank and built a type of igloo. It works pretty good but of course in the spring I'll be screwed.

I see it at B'Lowes too but have never tried it. I switch back and forth between Kingsford and Cowboy lump. I think I may stick with lump, less ash to deal with and no dusting on the food. How is Stubbs as far as ashing?

I could have moved into a condo but the rules were way to stifling. I live in an apartment complex and have a one level (first floor) 3 bedroom with a small patio. I grill and Q all year long and my neighbors are cool with it.

I'm not an engineer but I guess being a mechanic is close enough. I've seen the barrell windbreak in action. Its pretty easy to fabricate. Just cut the ends out, cut it in half, add a couple hinges to one side and a couple handles to the other so you can open it to check progress. It appears to...

Funny, I was just thinking about pizza on the WSM. Especially after watching the history channel program on pizza last night. I'm going to give it a shot and see how it comes out.