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Thanks. Sorry if I'm not sure what you're asking, but typically, I only use a water pan in my smokers, and just put the wood chunks in and/or on top of the charcoal. I only put wood chunks on top of a kettle's cooking grate if going indirect with a thick bed of hot coals on one side.

Sounds like you're onto something, but I just make sure the top vent is closed, and bottom vents are open, figuring condensation won't stay in the grill.

I've been watching this because I was wondering the same thing. The Missus prefers 'em unsauced and it's never a big priority. A couple of weeks ago though, I rolled six slabs of spares (KC style: breast bone removed) on my 18" that I'd taken down to my parents house for a family get together...

Smoked brats is something I've been wanting to try.

Tony, KComp will sear at higher temps than KBB, and is less likely to suffocate on it's own ash during long smokes. For that matter, it will burn more evenly on the grate, even if just grilling. However, IMHO, it's overpriced, and I find myself using a lot of lump and Stubbs briquettes nowadays...

What Donna and J said! A guy needs the right tools, so use a grill for grilling, and a smoker for smoking! 22.5" kettles are pretty common on CL and I recently gave the neighbor the OTG I'd picked up for $50 since I now have both a Performer and a big 26.75" OTG kettle. Now as to the wsm...

Very nice, indeed! I need to make one of those, myself.

That's a GREAT picture, Jon!!! Looks like happy times with the little one. Dang, I wish my Performer had a stainless table. My, the kids grow up quick.

Thanks, Vern. I prefer to lay all on the grate, but I do what I have to do when the boss shows me all the chicken that needs to go on the grill. Sometimes I have to fire up both my 26"OTG AND my Performer, but NOBODY goes hungry 'round here! ;-)

That's what came on my 26.75" OTG, and after my first Performer grate rusted, I replaced it with a stainless one. Stainless can rust as well, but my thoughts are this. I try not to leave a grate nasty after a cook, with the same thoughts as Joe that salts and acids left on the grate after a...

Ed, I'll have to try some peppers next time! Looks really good! I like a dab of Zatarain's creole mustard on them with a toasted bun. Yum.

Rick's right on. You can use a spoon or something and remove a bunch of fat that might be under the membrane. If you don't like spares, cook back ribs. :-)

The weber 26.75" kettle is a marvelous thing. These legs and thighs were simply rubbed with a typical BBQ rub and indirectly grilled at 350-400 by my gauge. The smaller drums in the rack crisped up fairly nice, so I only had to crisp up the larger ones and the thighs over the coals at the end...

Heck, yeah! Looks fantastic, and I'll have to try Bob's tip next time my wife picks up Papa Murphy's.

Do you guys enjoy beer brats as much as I do? Of course, you're left with what to do with the beer that's left, because it doesn't take much in the pan. I do it the way Dr BBQ does, and he's the expert on things like this. ;-) Brown 'em, and then put 'em in the pan with your softened onions...

Matt, buttermilk is really good for chicken, whether fried or smoked. Not only does the buttermilk flavor and tenderize, if you're smoking it keeps the skin moist for quite a while so you won't end up with dry, leathery skin. Makes me want to smoke a bunch of chicken thinking about it. I think...

Thanks. I was just wondering for future reference in case I was pressed for time and needed to smoke some BB chicken at higher temps. Back to the OP, the thing is, the main reason I like to indirect grill chicken really fast in my kettles is for crispy skin, and buttermilk keeps the skin wet...

Good point, and that's what I usually do after scraping the grate one last time. I just hold the towel with a pair of tongs so no worries, no matter how hot the grate is.

Good point.

Weber won't even make a suitable water pan for the 18.5" wsm, so why would they even think of such a limited demand item? Personally, I like the versatility of being able to open the vents at the cook start or if not using my PartyQ.