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Alan, The water pan does a couple of things inside our Smokey Mountain Cookers. It helps regulate temperature, it works as a baffle sending indirect heat up to your food and also adds humidity. This is a critical piece of the smoker and one that does not get enough credit. Great question!!! Kk

R L I have used the minion method, the snake method and also adding coal every hour on the hour and what I have found works best is adding every hour. I hope this doesn't touch a nerve but this is one way I have gotten the best results. Now I would agree you have to mind the fire so to speak...

Alan, I apologize, I misunderstood your question. I thought you asked if I have ever used my Smokey Mountain without a water pan. To your question, yes I have used it with the water pan but without water in it. What I know is water does help with temperature regulation especially for long...

Chris, I am a fan of any searing period. I have experience using both methods and the jury is still out. What I will tell you is that the greatest steak I have ever grilled, which by the way was the closest to perfection I have ever done utilized the reverse sear. Looks like I have a lot...

Michael It has truly been my pleasure spending time here on the virtualweberbullet!! What I do with the old half lit briquettes is put them into the chimney starter first then add my fresh charcoal. These briquettes will light quickly and help get the chimney started. Its an easy way to get...

Kaz, Take your favorite bacon, sautee it till it is crispy. Then once cooled mince the bacon into bits. Salt and pepper your steak, or whatever rub you like and grill the steak. Once it is finished on the grill, roll the steak in the bacon bits. Let rest for 3-5 minutes and serve. Believe me...

Mark, Check out kevin's backyard on facebook if you are a member. I have some details there for this recipe. I use about 2 kcups of coffee grounds, 3 tablespoons of salt, 3 black pepper. I will coat both sides of the steak with the rub and then place in a aluminum tray or zip lock bag for 30...

Alan Yes I have not modified any of the smokers I currently own. Have I tried cooking without the water pan? Yes I have and I brutalized a beef brisket. The water pan does so many things inside the smoker that not using it can be catastrophic. What results have you gotten? Kk

Mike, Not a problem and this is truly one of the greatest moments I have had in my BBQ career. If it makes sense I feel like I have made it being on here!! Looks like I am in great company having your mom live here in Illinois. All the best KK

Monty, One thing that Weber has done and always will is listen to our consumers. One way of doing that is researching forums, blogs and anything else related to grilling, bbq'ing and smoking. I cannot speak to the did it take awhile internally because I do not know that answer. What I do know...

Mike, Yes its a lot of grills but it is what I do for a living. At least that's my excuse to her. Kk

Rolf, Off the record I have not modified any of my smokers at home. On the record, no I have not modified the smokers I have at home. Although I can appreciate all of the great modifications I have seen throughout this forum and others my smokers are all in original condition. I do not want...

Alan, Yes we are on the same page. There is so much debate out there about the many different brands of charcoal. I would find it hard to believe when smoking using the above mentioned briquettes that someone would be able to tell the difference. Direct cooks, I would say yes, indirect cooks...

Timothy, Have done both of those too. What I have found with both of these ingredients is the smoke does add a depth of flavor that brings a smile to my face! Avocado's, natures version of butter!! Kk

Jim, It is my pleasure!! My preference is as follows Ribs- 225-250 smoked with a combination of apple or cherry and mesquite. I find the best results when I keep temperatures in this zone and use the Texas crutch to finish them up. Butts- 225-250 smoked with a combination of apple or cherry...

Don, Great question. Personally, I choose gas over charcoal when grilling anything under 20 minutes. Meaning most direct grilled foods because gas is much more consistent. When grilling for large crowds and family parties I need as much consistency as possible. That, being said, there is...

Kaz, Now this question is right up my alley!!. I have 27 Weber cookers at home, including my most recent 1960's model Weber kettle grill. I would have to say the three that get the most use are my Smokey's (7), 26.75 inch Weber kettle (2) and my Summit 670. Although I try to rotate using all...

Alan, I like using lump for direct grilling because it burns hotter which helps with searing. For smoking I personally like using Kingsford Blue, Wiked Good and Royal Oak. For smoking I like briquettes better because they burn consistently and give you a solid steady temperature. I do though...

Mike, The best way to get grill marks are as followed. M<ake sure you pre-heat your grill for at least 10-15 minutes. You can try using lump charcoal which does burn hotter than a traditional briquette. You need at least 500-550 degrees in order to sear a piece of protein. Also, a nice light...

Chris, I think in general people are paying closer attention to what they are eating and moving towards a healthier lifestyle. That being said just because a protein is lean does not necessarily mean it is healthier for you, at times this is not always the case. Reading the labels and doing...