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Congrats Ernest and welcome to the forum. You're gonna love the smoker To post pics use a site like photobucket. When you are looking at a pic in your library, there will be 4 links for it. Click the "img" link and it will say "copied". Then just go to your post and hit "paste" and your picture...

You'd be surprised the number or trash trucks I've been to or seen in my line of work. Not to say they were caused by grill ashes but they do happen. Been to a two story house that mostly burnt up when they put the "cold" ashes in a paper bag and put them on the back porch close to the house I...

I do the same as Dave in regards to preparation. Some rib racks have more fat. I trim off as much excess fat as I can. If you have some thick spots on the top, definitely get them. After I pull the skin on the bottom, I take a butter knife or the edge of a spoon and scrape as much fat off as I...

Well Dave, I don't have a 22 and I have never done a brisket, so this is an educated guess If you plan on wrapping the brisket after it hits around 160ish, then I would definitely move it to the bottom rack at that time. If you want to separate the point and make burnt ends, you should be able...

Awesome find! If this is the first time you have ever owned a charcoal grill, you certainly picked a great way to start. The performer gives you the best of both worlds (gas-charcoal) and you will become addicted to using it. Some easy reading/research on here will have you using that thing...

I'm not sure what kind of stores you have around there, but go online and see if you can find a dealer locator for some "Ospho". It is a rust inhibitor and primer. Brush it on and let it sit overnight then brush it off with a wire brush before you use the JB weld. I use it on a lot of rusty...

I have only done brisket one time and it was years ago long before I had a WSM and had any clue as to what I was doing. (I still have no clue but have a WSM to help me along). I used this recipe that I found and thinking back it came out really good for a first time. I remember the mop sauce...

I'm not a fan of closing the top vent at all either. I have done it occasionally but only for a very limited time. I have not done a brisket but from everything I have read on here, a brisket only does better when it rests for quite some time. If you get to the tenderness you want a little...

I have had this problem also. Coated an entire butt with ash once, had to "rinse" it off with an apple juice spritz.

Sean, I agree with hat has been said. I want to add that the sparks going up from a chimney are small and cool quickly. It would be harder for them to catch an overhead source that they caught from underneath then something that they landed on and settled. So like Harold said, just don't keep...

Mark, I have recently began to experiment with no foil ribs. I have always used foil. I mostly do bb ribs and the ones I have done without foil have come out better than ever, so I can understand your experiment. I would think that any liquid brushed onto the ribs would give it a coating...

Dang Chad, you have a better eye then I do. Good thing you chimed in since I told him wrong

That looks normal to me NAR. The clay pot should sit inside the water pan, resting on the edges. That leaves plenty of room for smoke to come around and get to the meat. After all, if it gets around the water bowl, it will get around the clay saucer sitting in the water bowl. FWIW, I use a...

Yes, welcome Bart. Just keep doing what your doing by reading a lot on here. It will shorten the learning curve, a lot of good advice. And cook as much as you can It wont be long and you'll be sharing tips with other folks......and sharing some pics of some fine BBQ

A lot of caterers charge per person. Depending on whether or not you are just serving pork or doing sides as well is what I would base my price on. You can easily look on line for general prices, or call a local caterer to get a rough idea of charges

Yea, I'm with Dave and Mark. I do baby backs at 265-275 and can not go over 1hour in foil. Usuall I do 1.5 open, 30-45 in foil, then back on without foil for around an hour. When I started out I did 3-2-1 like St. Louis and they were WAY over done, like mush. I have since worked it down to as...

Welcome to the forum Brian! It seems a very common issue to struggle between the 18.5 and the 22.5, and now they have added a 14.5. Even those that already have one debate on whether to switch sizes. Either way you cant go wrong but if you do a lot of summer bashes you will like the space of...

Congrats on the purchase HL and welcome to the forum. You're gonna love that thing! Those heat shields are annoying to me. They get bent, fall off when moving sometimes......

I do what Bob Sample says by defrosting in cool water. If you try that though, I have heard you are supposed to change the water frequently to keep it from growing bacteria. I don't know if you live near a grocery but lately I have only started buying meats the day or two before I plan to...

Alright, alright already. GEEZ! :p I did the slot mod today using a dremel before I put some baby backs on. It is definitely easier to use than the grommet. Now I just have to do it on the performer