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Like AJ said, Make sure you keep your top vent full open or it will encourage soot buildup on your kettle AND your food, no bueno. Good luck on the propane issue, probably really simple fix.

Bean bomb coming up!!

I just picked up an extra clay brick at Lowes so I'm going to experiment with a fire on each side and cook in the middle. Experiments while cooking for a crowd is always a little hairy!!

OK guys, under the ribs it's going to be. The stainless steel pot with a copper coating outside (found it at the thrift store for a $1 yesterday) will be sitting in the water drip directly under the ribs. Thanks guys!! And hey Jim, if you are ever coming to Vegas you let me know and I'll do...

I have read that folks who do their beans in the smoker will actually put it under the meat to collect the drippings. Now, this sounds flavorful and all but it also sounds like a potential contamination issue no? I am limited on space as I will have almost 40 people at my daughter's...

Actually I was planning on using 2 bricks to hold the fire up on side of the kettle. (how I did it before with great success) but now you have me thinking that setting up 2 fire zones, one on each side and using the largest part of the rack (the middle instead of one side) might be better. I...

OK Brett, that's no problem to foil the bottom grate, that's a great idea thank you. How do you rotate the ribs? On a schedule or just by look? I know not to lift the lift unless needed so I want to minimize that of losing heat and then having to get it to come back up again.

Hey everyone! I have successfully smoked/cooked 2 racks of St. Louis spares in my 22" Bar-B-Q-Kettle (3 daisy wheel intake vents instead of one touch system) but I had the 2 racks laying flat on the rack with the meat side up. I know that the fat bastes the meat during the cook so I'm a little...

St. Louis style spare ribs smoked over hickory and rubbed down with Applewood, that will be in the Bar-B-Q-Kettle using a loose version of the 3-2-1 method and the minion method just for method's sake. Brian's roadside chicken over applewood which will have been marinated about 8 hours prior...

Not an owner but will tell the tale of my former favorite bbq place here in Vegas. They used to have a nice heavy smoker working out in the parking lot with that unmistakable smell hitting you as you drove by. You would stop, get the grub, and praise the smoker gods cause it was that good...

Being that more of the meat is exposed, the cooking time will be reduced. I would think try the 3-2-1 method and I bet you are on the money (cooking at about 250-275. I wouldn't go below 250 at the grate. Good luck, post a pic when they are done!

My wife and I were discussing this over dinner (apple wood smoked brats nestled in garlic sauteed in olive oil spread buns with chopped purple onion off the 18" silver came out NICE by the way) and I decided that a good way to mitigate the waste by the kids is to have the hot dogs come off about...

Just get a little tooth brush size wire brush from the hardware store and use a paint that is rated for either BBQ's, engines, or even headers. If it's black, that's easy! If it's a color, just do your best to match and tape off around the undamaged area and you will have to know to look there...

Sounds like a good deal considering the accessories and fuel you got with it. As far as the lid goes, first of all don't let it stress you out, something like that will probably never be even an issue. You could always take a wire brush to it and repaint it if you get bored one day. Or, call...

That steak looks incredible! Picture perfect cut open like that!

let it burn down to coal in the chimney, shake it good and use it. (but if you get really really sick don't blame me, I don't really know if that's OK or not, just what I would do)

It sounds like you'll be fine. (the kids WILL waste the bbq, sorry, but this is true) And I know it's rude to tell the parents that hot dogs are for the kids but you'll inevitably wind up with little Johnny taking lots of que and taking 3 bites. Kids, gotta love em'. (they waste drinks like...

Another true believer in this awesome recipe! I always did chicken with hickory wood, salt/pepper, and bbq sauce at the end. But now, I have to say, this is my go to chicken recipe. Not to say I'm dropping the traditional bbq style altogether but ****, this stuff is good. I basically...

Thanks for the words guys and for checking out whats going on in Vegas with the Weber sickness. LOL Just for the record, the after grill photo was not after I was done getting the rust off but actually after the spare rib cook, so that is why the dangly things are still on there. Just hit...

Full Sail Pale Ale or Sierra Nevada Pale Ale if I got some extra $$ laying around and don't care about getting completely bloated and feeling like a fatso. Otherwise, ICE COLD Bud Light preferably in a bottle but the cans work in a pinch too.