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Congrats on what looks like a great first cook! Hope to see more in the future.

Used the new grate last night using RO lump to grill some juicy lucys (cheese stuffed burgers). Threw a chunk of hickory in for good measure. They were awesome. Love the hinged grate.

Congrats! I had my first smoke on my new WSM 22 last weekend and enjoyed the experience as I've only used a propane smoker up to this point. Let's see some pics of your first cook!

I want that, or a GrillGrate or the ManGrate looks good also. They all look great..

I was kind of surprised by the burn time that I got on my first cook last weekend (WSM 22). I used a 20lb. bag of Kingsford blue, started with a full ring of unlit, and about a 3/4 full weber chimney of lit at about 8 am. I added the small amount of unlit briquets that was left in the bag at...

Went to HomeDepot to pick up a replacement grate form my Weber Kettle, that I THOUGHT was an 18.5. Got it home and went to put it on.. Too Small! Back to exchange it.... Now I can get the hinged grate that I really wanted.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by j law: i just got my new 22" yesterday - man, that thing is huge! wow... need to hit up costco for some butts and give that thing a whirl...

Here's a couple of suggestions that have worked for me. 1 - Use a beef injection during prep. I have used Butcher's beef injection and Kosmo's Q beef injection, and both will help your brisket retain moisture. 2 - Wrap your brisket earlier, say in a range of 160 to 165. Finish in the range...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by JimK: Great first cook! Is that a "Cajun" injector he's using? I recognize it. </div></BLOCKQUOTE> Yep... Cajun injector. Picked it up at Menards...

The butt came out great. Kosmo's Q Pork Injection gets a thumbs up from me! I'll take a clean butt bone over a wish bone any day! Pulled, sauced, and ready to eat... tomorrow. Clean up is done... Time to relax! Enjoy the rest of your weekend!

Got the charcoal going about 7:15 this morning and had the spare ribs and the pork butt on at 7:55. Had an easier time holding temps around 245 than I thought I would. Used a full ring of Kingsford blue and MM. Just finished lunch of ribs & cornbread. Needless to say, I won't be eating...

Hey Shane... Can you elaborate on the drilling/bolts mod? I'm a bit dense..... Thanks!

Finally got my WSM 22 delivered yesterday after serveral days worth of delay due to the snow in Oklahoma and Kansas. Downed a cup of coffee and cracked the box open.... Overall the assembly was simple, needing only a flat head screw driver, a 7/16" wrench, and a phillips screw driver for the...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by glenn fleming: then 7 more hours to get too 190 when i wrapped, just dont know what i could have done diff other than start with less lit...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by mk evenson: I must be missing something! If the meat is falling off the bone after foil, why would you need to cook 1 more hour? I have never had meat...