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I just hit mine with a little wd40, gave it about 5min and a Craftsman wrench took it right off.

That's a great deal. I'd jump on it.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by John G. G.: These have to be good now. My 6 yr old in his exuberance over getting the "new grill" invited the in-laws over for Ribs on Sat. I tried to...

I've only used minion in my wsm and it's pretty much set it and forget it. Depending on what temps you want is whether I'd use water in the pan or not. I usually do half a pan of water on ribs but butts and roasts no water in pan since i do them at higher heat.. I've yet to find a terra cotta...

I did a 9# Chuck roast on Sunday and it took exactly 6.5hrs and was falling apart with juices. For whoevever it took 13.5hrs to do a 7# butt might want to check his thermometers. That just seems way too long. I could practically do a brisket in that amount of time.

I usually do my butts at higher temps (275) Turn out and taste the same as cooked at lower temps so I'd rather have them done quicker.

If I have the time I don't foil, just spray with apple cider about 1-2x per hour. You will get more "fall off the bone" when foiling but I don't like them cooked that much.

I can cook about anything on my performer with one Weber chimneys worth of charcoal. I never spread it out completely, just about half the space of the grill so that I have couple different zones of heat. When done grilling, close the down vents and whatever is left I use next time.

Why pull an all nighter for just two butts? I can get 2 butts done in under 7hrs. I guess you may be doing meat for eating midday but it still wouldn't require an all nighter.

You could also blow the smaller tank up with too much pressure.

I've always used a chimney to start charcoal on my Performer and it still takes about 20-30min to get hot.

Make sure to not close the vent in the lid or the smoke has no where to go and will cause the meat to get bitter with smoke flavor.

I usually cook something on the Performer the next day after a smoke and leave them on the hot grill for about 5-10min until all the gunk is hot and wire brush them clean. Worked out great for me.

Here is my Lexington sauce I make: # 2 cups apple cider vinegar # 1/2 cup ketchup # 1/4 cup packed brown sugar # 2 tablespoons sugar # 1 tablespoon kosher salt # 1 tablespoon ground white pepper # 1/2 to 1 tablespoon red pepper flakes # 1/2 teaspoon freshly ground black pepper

I don't do pulled pork without making some Lexington Sauce. My friends and family really love it. Here is my recipe: # 2 cups apple cider vinegar # 1/2 cup ketchup # 1/4 cup packed brown sugar # 2 tablespoons sugar # 1 tablespoon kosher salt # 1 tablespoon ground white pepper # 1/2 to 1...

Looks like it turned out great. Nice smoke ring and looks tender. What temp did you pull it at?

Performer and gasser are out year round. Cover them soon as they cool down. My WSM is covered and in the garage when not in use.

I love those Weber cubes. They bought give them away at the local Lowes.

Thanks for the link Jim. I think I'll just make one instead of buying it. Our Westlakes has all kinds of addones I should be able to use to throw something together.

Looking for an extender rack for my 18" WSM so that I have two cooking levels at the dome. Anyone recommend any? I've been looking at the BGE's but there are so many of them. Would like more than just a couple inches of clearance.