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Yep. Before both of my wsm domes were on hinges I used the same round piece of plywood that I used for my UDS lids.

Why does it take two hands? Neither of mine do. I wonder if they changed the design before I bought mine.

I should read posts better! As I posted above, my take on it, too!

Hmmm. You're going from a gas grill to charcoal and missing grill marks. Have you noticed yet that hot charcoal will sear the entire surface? In other words, if you want better grill marks, sure, go with CIG's. Just pointing out though, that a nice sear, and grill marks are not one and the...

Good points above. Regarding different smokers, most all can be used to make good BBQ, but they do cook differently, and as already posted, we all seem to measure temp a little differently. Anyhow, take uninsulated charcoal cookers like the wsm and compare them to other kinds of cookers. They...

Gotcha. If I'm grilling chicken, my experience is that water pans don't help with crisp skin. Maybe over the coals opposite the poultry for the indirect part of cooking? That would likely slow cooking down and mean more direct heat needed at the end, but I do know that a water pan UNDER the...

Thanks for the kind words, guys. In the mountains with the missus, and last night grilled some corn and drums on my jumbo SJ. First I browned the skin direct a bit, indirect a while, a bit more direct to crisp the skin, and then I spun the grate back around to glaze a couple of times with Stubbs...

I used the Hickory Bourbon on some drumsticks tonight. Really good stuff.

Stu, good point, and yes, I forgot to cover them in foil the other day. The way DR BBQ teaches in his book is to brown the brats over medium coals, simmer in the beer and onions under foil for 15 minutes, and then take the foil off at the end and reduce. Seems like I'm never patient enough at...

Thanks, Bob. The big kettle gets used a LOT, and I got it off CL for $150.

The BGE and ceramic cookers like it are great grills, and I have friends that have them. However, it's worth noting that many of the same folks also have wsm's, and a couple of my friends actually bought their wsm's AFTER first having one or more BGE or Primo ceramic cookers. Just saying. Main...

...If you want your pork butt done faster by cooking faster, yes. Just stretch a couple pieces of foil over the top of the pan with a depression in the foil for drippings. Water in the pan is great for long cooks, especially overnight, but it's really only efficient for cooking in the 225-250...

Dustin, if you like to cook overnight, I highly recommend water, and I like your thinking. You might just trim more fat off to help in crisping. Your concerns of how long a clay pot base stays hot after a temp spike is very warranted, and I can't stress enough how water makes for a good, even...

Yes, they'll break apart if you force the whole unrolled racks to lie flat. A big mixing bowl is handy to hold a few unrolled slabs if you don't want to cut them in half.

That would work, and it wouldn't ever break, either.

Scott, the one I use for my 22 is 16", and I snapped some photos for ya since I needed to set up for my next brisket cook, anyway. As you can see, it lays nicely in the bottom of the water pan, and I like it to wrap it up good in foil. Next, I'll stretch a sheet of foil over the top of the...

Yes, she even knows that. I guess I need to just be thankful that she isn't one of these fataphobic BBQ spoiler types when it comes time for me to pull pork or serve brisket.

Thanks, Clint. Honestly, I've smoked very little sausage, primarily because the Missus isn't a big fan of it for some strange reason. She even takes the sausage off of her loaded slice of pizza so I can have extra on mine. She likes beer brats, but it's always the same thing everytime I suggest...

$250 for my 22.5", but my buddy had already put in an extra top vent, middle grate supports, Cajun Bandit door, charcoal grate and middle section handles, and probably something else I forgot. Oh yeah, he also threw in a CB door for my 18.5" wsm, a couple extra grates, an extra 18.5" wsm...

I commend you for wanting to avoid foiling. Not only does foiling inhibit crispness of the bark and fat, it dilutes the smoke flavor, especially if liquids are introduced. I'll still foil some at the end of a cook if it's needed, though, like if the bottom grate butt(s) is too far behind...