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You're a "Busy Beaver" Phil! Great Grill Garden project, and in the middle of that you manage some cool mods on the WSM ! I'm gettin pooped just watchin'! Workin outside and smokin BBs..I love it

I agree with Glenn, and dig his logic! I never foil the bottom of the H2O pan either.

Nice work John We're headin' to New Orleans next week...always bring back some Bodine & Andouille ...great lookin meal John!

Nice job on everything Al! Welcome aboard!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">The problem is I am curious how much charcoal I will need </div></BLOCKQUOTE> <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div...

A couple of tips about H2O disposal: 1) Don't use any more water than necessary...1.5 gals for a 4 hr cook, etc. 2) Reuse the water several times .. add only 1 gal if you still have some in the pan. 3) Whether you reuse or not, when you clean your WSM, dump the cold coals in a tall kichen...

Used the Q300 for the 2nd time today, Phil ...your absolutely right! That baby hits 600* in a heartbeat...once you're there ya can kill the big burner and just use the center one for a few Filet Mignons, then it's like cookin on Q100 ...did the same for lunch today with some salmon slabs...

I'm with ya George ... actually wish there was a teeny bit o'smoke comin from the various Webers and wish the ad was about grillin ......... but we covered all that on a similar thread

Great lookin Kettle Ribs!!!Tim...Yummy

I'm buyin' a Q 300 just because of the <span class="ev_code_RED">REDHEAD</span>!!!

I've been using my Q100 3-4 times a week for a couple months now. I use a 20# refillable bottle with a quantity gauge.....it's still full, the needle has barely receded!! We like the grill so much that we are adding a Q300 to the stable and relegagating the Q100 to RV and portable duties...

Hey Timothy! Get hold of Jim Lampe, he's a member of the TVWBB, posts quite often, he's mentioned that he'd sell his 18"WSM..lookin to get a 22"...don't know about the $$$, but it's worth a shot! Jim's one of your fellow "Wisconsinites"

Good job Scott! Everything looks great!

Hey Don, you get my vote, as well, for best post of the year!!! That, right there is what it's all about Family outdoor adventures with kids/grand kids and some exceptional Q'n

Just a "teeny weeny" bit of smoke coming out of the grills would help!

Thx Guys, I'm sold!!!

Way ta go Jason!! The ribs looked great! Keep up the great work & thx for posting the photos

I don't believe the water, sand, clay pot, deal is controversial...people just like to do things differently ...me I've tried every method many times and have settled on this technique: Water in the pan for all Low n Slow cooks around 225*. For poultry, dry foiled water pan for crispy skin!!

Because we're smokin'...add the meat immediately, for a more smokey flavor...a lot of smokin is happening while the cooker is comin up to temp

John..try this: Place one chimney full of unlit <span class="ev_code_BLUE">K</span> in the charcoal bowl, top with one chimney lit <span class="ev_code_BLUE">K</span>, add 3-4 fist sized smoke wood chunks. ..next, add 1.5 gallons <span class="ev_code_RED">hot</span> tap water to the H2O pan...