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I don't know about the humidity thing. Houston is humid and I've never had a problem getting to temp even right after it's rained. I keep charcoal in my garage, in a shed and a bag in my Performer. No problems. Every smoker has it's own "sweet spot", learning curve so cook more and get to know...

Yeah a WSM, full ring Minion method 24+ hours. The thing is a cooking machine, my go to for everything except ribs.

My WSM led to my Performer, which replaced my 18 OTG. It's the Weber Nation baby!

If it's new-ish, why not cook a couple of chix w/o the water pan? They will splatter enough grease and smoke around to help close any gaps on your WSM. To the point it's tough to take the lid off.

The only time I had a problem like that was when I used two charcoal grates (180* to each other). The ash choked the fire. No need to lift it off the base, just get a long stick to gently stir the coals. I use a piece of aluminum angle I had laying around. I get more than 24 hours out of a...

I use KBB by itself, I know how it burns and know what to expect. Lump is nice but I have had it explode, for lack of a better term, after I light it. One time I swear a .22 shell went off in my offset. That is what it sounded like, glad the door was down. I have found rocks in the ash after...

Smoked queso is awesome.

No, I'm not an absolutist, you can do what you think is right. I'm just lazy, mopping is easier than wrapping in foil. If I could get away with it I wouldn't mop... Then again if BBQ was free I wouldn't cook either, my laziness knows no bounds. I have to breeth but given the choice, my lazy...

Good lawd, that is one big Mellon! I tried growing them but I failed (head hung in shame). I tried tomatillos and failed, corn and failed. I think I have my Mom's brown thumb, my pic is posted at nurseries around the state. Great looking chicken, peppers and Mac!

Foil is too much work. The way to go is foil free, kinda like free range chickens, no enhancement needed. All natural ribs, cooked between 225 and 250 are the way to go. Confidence is the key, if you have confidence in your ability to manipulate the temps of your WSM, then you can produce...

Looks great! Gotta love fried okra, if I hadn't moved to Texas I would have never tasted them.

All vents closed for me.

It depends on the situation. Long cooks get fresh charcoal, short ones get used plus some new. In my Kettle I just use my weed burner to restart the leftovers with how ever much new I think I might need. Saving charcoal is one of the cool things about Weber grills & the WSM.

Quick way to defrost is to place it in in a pot filled with cold water. Change the water every half hour till it's defrosted. You wouldn't believe how quick it defrosts.

What he said, silence at the diner table is the greatest praise.

If your probe is stuck in a vein of fat you will not get an accurate reading. Been there done that, got the t-shirt. Not my first rodeo, bone wiggle is the best indication of when it's done. I try to avoid boneless butts for just that reason.

You don't need a thermometer to cook butts. 1.5 hours per pound, done when the bone wiggles in the butt. Same with chickens, done when the thigh moves easily in the joint.

You put a bunch of unlit in the charcoal ring, then you light about 20 in a chimney and dump them on the unlit in the ring when they are, uh, ashed over/melted. I love the smell of burning plastic in the morning... Damn expensive though.

Brussel sprouts are the Devil Bobby! ;). Good lord they are worse than the plague!

I bought a combo roast/rib rack at Lowes. It's v shaped but slides around. I think I will wire it to the grate next time so it doesn't move so much. Outside of a custom made rack, it's a lot of bang for the buck. Throw it in the dishwasher and you are good to go. Forgot to mention it's ss...