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Thanks a bunch, Joe. There aren't any coal grate supports, so I'll have to decide dimensions and how high to lay them.

Thanks, Lew. That's about what I did on my old NB.

Unless you're going to foil during the cook, I'm with Joe. I'd ROLL 'em. I'm smoking six slabs of spares on my 18 this weekend at a family get together.

There's a big difference down here in what Walmart sells and what SAMs sells. For one thing, even the Tyson "natural" ribs at Walmart still are enhanced by a bit. Says so right on the package. Normally, they only carry Select briskets, not choice like SAMs. On the other hand, SAMs around here...

J and Bob, just so you guys don't think I'm blowing my own smoke, here's part of the article from Meathead's site. Also, do a search for "smoke ring and combustion gas" and you might stumble onto other info online that discusses combustion gas contribution to the smoke ring. "A faux smoke ring...

I was also going to say it was bad Kingsford until you said "top vent slightly open". ?? If that's always been the case, then maybe your kettle lid must've gotten dropped or something and now it fits? That sounds crazy, but I'm just saying...I can't maintain chicken roasting temps in my grills...

Bob, I get pretty good smoke rings off of my wsm's as well, but you might be interested in this article. http://amazingribs.com/tips_and_technique/mythbusting_the_smoke_ring.html

Dustin, I'm with you. Tend a stickburner for 16 hrs? No thank you. It's too hard to maintain tbs in my cheap offset at temps that low anyhow, and I'm just as happy cooking at more moderate temps. I hear you on not wanting to oven a brisket after smoking. What's wrong with smoking a brisket a...

I hear ya, Bob. I don't compete, but I don't usually notice it when my smoke ring is "lacking", either. I'm mainly just concerned with the flavor and textures, like most folks, and you can rest assured I don't like stickburners for the thick smoke rings they produce. With me, that's not it at...

Thanks! They were cooking very evenly, even before wrapping. I just would like to be able to lay out a few more slabs without the ones on the right side getting jerky bark.

Lew, sounds like we've been down the same road. I went through a good bit of sheet metal drops from the Nashville Metal Supermarket experimenting with my first smoker, a little New Braunfels Silver smoker. Regarding water pans, the loaf pan was my first try, but I'm more impressed with the...

Nearly everyone I know starts off with charcoal, but if you're BURNING wood with an aerated fire you're "burning sticks", as far as I'm concerned. (The goal being to manage and feed the fire wood that is well seasoned and the right size to burn cleanly without having to add another piece on...

I watched your video and Dwaine is spot on about using water in the pan. Not only will it add moisture, but you can start with more lit briquettes and get more COMBUSTION. That's a big part of the equation, more than the actual smoke itself. That's why you can have tbs in a stickburner and...

Tony, Dwaine's suggestions are good, but as you're observing, you're simply not going to achieve the smoke ring you're accustomed to with a charcoal smoker. It's not that there's not enough smoke. No matter how much moisture there may be, there's simply not near as much combustion gases.

I couldn't resist the price and picked up a Chinese made cheapo "OK Joe's Highland" 18" offset from our local wallyworld the other day. There's several different brands that are basically the same design, so do any of you guys have any experience using tuning plates or Horizon style convection...

You might try clipping your ATC probe to the end of the Maverick pit probe.

Shucked and grilled with a little char. Smear with chipotle mayo. I like my wife to make the mayo so she can't say I put too much chipotle in it.

Ditto that. We're big fans of the Stubbs original around here, especially for pulled pork and even spares. For pork sandwiches, it's also good mixed with a good mustard sauce.

None as long as I can trim and rub a little ahead of time and refrigerate until the smoker is ready. I find that all it takes is a little while in addition to the time it takes to trim for the meat to lose enough chill for the rub to stick.

Other than a novel presentation, the only real advantage to Beercan chicken is so you can fit more birds on a cooker.