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The clay saucer helps to regulate the temp and keep fluctuations down. Much like water except it doesn't take as long to heat up and stabilize and you don't have to refill it during a cook

Ive done them a couple of times as well. The first time I used a rib rub and felt like they were over seasoned. The next time I use Weber's steak and chop and they were much better. More of a natural beef flavor The second time I did them, I ran about 260, no foil, no lifting the lid and they...

That looks pretty good for a decent price. Thanks

I have used a foil pan often since I have an 18.5 and it gets crowded. I put the whole rib rack in the foil pan and put some apple juice in the bottom, then cover the whole top in foil. It seems to work just fine

Not sure. I looked at that once at Wally world. Thought it was waxed. Also, does it "breathe" like butcher paper is supposed to?

Since a thread was started about foiling or not, I thought I would ask those who use butcher paper where they get it and what kind I found a lot of white butcher paper online but all the brown paper is "craft" paper So what do you guys prefer, white?, brown?, pink? butcher paper and where do...

I haven't done a brisket either, but I think a lot of people wrap them to keep them moist and help the tenderness part. This seems to be more imperative on a brisket than on ribs and butts If you wrap ribs they can get mushy if not careful and the bark will soften on a butt if you wrap it. I...

You will get better temperature control once you have some gunk built up on it. This helps it seal better and thus helps you regulate temps easier and shut it down when you are done to save charcoal. I don't have a 22.5, but saw one yesterday new in the store and I can see why the Cajun bandit...

Briant, any yard trash bags are good. I have used regular indoor trash can bags and they do fine. Oven cleaner isn't as caustic as people seem to make out a lot.

Welcome to the Forum Dustin. You're gonna love that 22.5 Can you take the lid and lay it down on a garage floor or something, then take the body off and flip it over and do the same? That should tell you which part is off. If you cant figure out how to straighten it, it may be a warranty...

Ok, so I have a 18.5 wsm and at one point had two. I have always heard everyone talk about how much bigger the 22.5 is. Today I walked into my local Ace hardware and they had a 22.5 next to a 18.5 set up on the showroom floor. HOLY MOLY that thing is huge!!!!! ...anyway, just saying.

Gee, thanks, I didn't know that was the actual name of them. Thanks Nate

So where are you guys getting these grates and how much do they cost?

Cant go wrong for 20 bucks. Even if you don't cook on it, an old Red looks good on the patio Welcome to the forum

Looks great man. Smoked meatloaf is one of my favorites and it looks like you did that one up right.

It took me a while to do the slot mod as well. I made mine a little wider as I have a thick probe with the thermoworks. But I like it much better and you're right, less fighting with the cables. Wish I had listened and done it sooner (gotta love Harbor Freight)

What I do is take the rib rack with the ribs it in, set the whole thing in a foil pan, put some apple juice in it then foil over the whole top of the pan. You can buy several different sizes of foil pans but one size (I cant remember which one) just fits in the 18.5 if you squeeze the corners...

haha true. Well it came with the thermoworks thermometer. Don't know what else to call it except a tiny metal clothespin looking thingy.

Sometimes you will see temps go up and down a little but if you are holding at 20 degrees less, you might have some ash build up in one of your vents. You shouldn't after only 2 hours but who knows? Look in the vents and see if you see a lot of ash in one of them. Only thing I can think of off...

Set up a photobucket account. Its free. When you upload a pic to the site, there will be 4 links on the left side after you click on one of your pictures. If you click the 4th link down, the "image" link, it will turn yellow and say copied. Then just come back to your post and right click...