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I've double foiled and then wrapped in a bath towel and cooler'd for up to 4hrs and the meat was still very hot during pulling.

I love my plastic handles. How in the world are you getting your kettles so hot that the handles are that hot to touch? I've never had that problem in 15+ yrs of grilling on a kettle. My new performer lid handle is cool to the touch when the grill it red hot. My old OTG was the same way. To each...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by george curtis: personally, the plastic handles are the pits. i would rather have wood of any kind rather than plastic. i will probably switch all mine...

You can go get you a new Weber handle and it should mount right to the metal already there. They are about $7. As for cleaning, dose the outside down with some Easy Off - let it sit for about 30 min and then give it a good rubbing. Not much to it really

That looks great.

I use Best Choice hardwood charcoal made out of KS. Get long burns with little ash.

Get ya a couple good ones and don't look back. I just throw them in the dish washer.

Fired it up for the first time yesterday. Did ABT's and spicy shrimp for our Wrestlemania party. Love the grill and the bin makes a great trash can. Garage doors are 15 feet from the patio so I'll keep the charcoal in there like always.

I already put a trash bag in it. It's going to be a great trash can while grilling.

That's a good idea.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Gary H. NJ: Good golly, those puppies are huge. Why didn't you use the lower grate for one? Saving room for ABT's? </div></BLOCKQUOTE> 2nd grate is...

I personally wouldn't do them overnite but that's just me. I like sleep. I'm doing (2) 10# butts today. Put them on at 9am. It's almost 1pm and they are already at 145. I'm thinking I will be foiling and putting the in the cooler by 4-5pm. I do butts a little hotter - around 250-275

Remember that the lower rack won't be as hot as the top so you need to plan on the extra time for the brisket.

It has one but I won't use it. I'm not going to leave charcoal outside or it'll get moisture in it.

The WSM is so "set it and forget it" that I start the meat while i'm doing projects and by supper time when we're tired and hungry we will have a good meal to eat.

I always cook my brisket fat side up.

I'd do one chimney of it and see how it reacts. If it don't cooperate then make sure to have have a new bag on hand. Are you saying that you haven't even used a charcoal grill in 2yrs?

Time to set some mouse traps.