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I have been on and off the lump bandwagon and I have finally settled on lump. I use Royal Oak exclusively now. I had problems getting a smokering using lump previously, but I have licked that little problem now. Its all in the process. I am lovin' me some lump! Tony

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by J Reyes: ... My only comment is that there does not appear to be much of a smoke ring and this may impact your contest results. </div></BLOCKQUOTE> In...

That fattie is happening man! Great job!

Dude, those burnt ends look fantastic!

Ok, I'm hungry!

The WSM is air-tight enough to maintain some amazing cooking times on one load of coal. The longest I have gotten with Kingsford is 21.5 hours. I have done a 18 hour cook with lump, but I am sure I could easily get more.

I always cook my rib tips exactly like the ribs - 3-2-1. They always come out great. If you are cooking the tips that walmart sells, they are small and not very meaty. Those I cook for a shorter time frame like 2-1-1 or so.

Always plan on cooking brisket for at least 1 1/2 to 2 hours per pound. Depending on the cut of the meat and its density, you could experience some fairly long plateaus. So, if you plan for the long cook you will have plenty of time to get it done without going to the oven. Also, there is a...

7 lbs. is nice. I like to get the packers from walmart too, they are big and not enhanced here in Indy. However, at Sam's Club they only sell flats, but they are very big flats - sometimes up to 10 or 11 lbs.

I think this new big bullet is going to be great for competitions. I will be able to use the new 22 for two big butts and two big briskets in one cooker! Then I can use one of my 18s for ribs and the other for chicken.

Wow! I heard about this at Madison Ribberfest. I am definitely getting one or 4 of these!

That is one nice smoke ring on the brisket. What charcoal did you use?

I think a guy on the barbecue bible site did a small hog on the CG. I will have to search for that one.

Wow, thanks for contacting Weber. They were a bit illusive but I think I picked up that they know about this issue. The advice it seems, is to pretty much clean after every use or, at least very frequently. That's what I am doing and I love the smoker enough to live with that.

Thanks everybody! Bryan you are right about the Bar-B Chef. It comes with mods already done and is a great cooker.

Jerry, You can get it online for $179 or you can get it at Lowes, some krogers and Home Depot. There may be more spots but if you can get one its really worth it.

Wowsers! I wish I knew how to 'pimp my pit' like that! Very, very nice!

Ray, I agree 100% with you. The CI grates are awesome. The only problem I have with the CG is portability but that is why I am going to go ahead and get a kettle.

I cooked a bunch of butts this past holiday weekend and I have some lid cleaning to do still! I am getting mad now!

Jeff, Yes, the CG requires much more tending than the WSM. In fact, I can put on a load of meat in the WSM and go to bed once the temps get stable. On the CG, I can get about 4 hours of steady time 220-250 time before I have to start tweaking again.