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l have used my 18.5" "WSM for several years with GREAT satisfaction. The only modification I have done was to cut a slot for my remote therm leads. I seldom add coals. Frankly, I almost never use the door. However, I seldom do brisket. I mostly cook pork butts, ribs and chicken. YMMV Keep on...

Well, I am trying to download a picture from my iPad;

WOW! Looks like these two fellers have it NAILED! Keep on smokin', Dale53:wsm:

As was mentioned above, the two grates are a different size (for the life of me, I cannot come to a logical reason for that:confused:). At any rate, if you have the grates mixed up you CAN have a problem with the grate falling down. I put handles on one of my grates and that helps to keep me...

Early in my Smokin' "career" I discovered Harry Soo (thanks to this forum). I followed Harry's directions and have been MORE than pleased for many years: https://tvwbb.com/showthread.php?21030-PDF-The-BBQ-Wisdom-of-Harry-Soo I and my guests and family prefer ribs cooked a bit more tender than...

I just use my Vortex for searing. Keep on smokin’, Dale53:wsm:

Rich, thanks for the kind words. We had company over this evening and we did another Rib cook. Again, excellent ribs and beans. The guests brought Cheesecake and it made a fine finish! The Instant Pot has definitely won a permanent spot in our home. When the weather is bad, we’ll POT:o! Keep...

Tom; that looks to ge a SUPERB job, all ‘round! Good show! Keep on smokin’, Dale53

DaveW; That is a bunch of FINE looking meats! Using my new Instant Pot Ultra I did Sous Vide for the first time last evening. Just a Prime New York Strip steak for my wife and I. The Ultra worked perfectly and the steak, after a quick sear in a cast iron skillet, turned out cooked nearly...

As Chris does, I run both my ribs and Butts at 275 degrees. I truly appreciate the faster cooking and frankly, "don't need no stall, anyway:o"... Keep on smokin', Dale53:wsm:

When I first got my 14.5" WSM, I tried the silicone "portal" for the thermometer probe. I very shortly cut a groove in the barrel just like I have on my 18.5" and my Mini. It is far easier to use, and I believe in the long run, your probe will thank you. You can cut the groove in the lid of...

Here’s the “whole story” on pressure cooking eggs: https://www.hippressurecooking.com/?s=Hard+boiled+eggs The claims are valid, in my limited experience. Keep on smokin’, Dale53:wsm:

This evening, my wife, Marilyn, reheated the leftover ribs in the toaster oven. They were downright GOOD, again! She reheated the beans in a microwave and they, too, were good, again. Both of us had a VERY satisfied look on our faces! Yep, I really like the Instant Pot as well as the recipe...

To all; keep in mind, you only use the casserole dish to decant the beans then provide a support for the ribs while you broil them to set the BBQ sauce. Then, you remove the ribs and serve them separately. Keep on smokin’, Dale53:wsm: P.S. You may find this interesting...

Don't tell anyone, but Marilyn and I did ribs on my Instant Pot, last night. I used the recipe from: https://www.hippressurecooking.com/category/hip-books/ You will note, that when you click on the link, you will see the "BBQ Pork Ribs and Spinach Bean Salad" from the book. THAT is the recipe...

Len; You are spot on! I am keeping a log in a dedicated to the IP looseleaf notebook. Keep on smokin’, Dale53:wsm:

My wife is an excellent formally trained cook. However, in recent years she has had problems making pot roast using chuck roast. It just don't seem to get tender. A couple of days ago, I did a pot roast with a three pound chuck roast with baked potatoes and carrots (just your old typical pot...

Jay; I have to agree with you. I’m brand new to the Instant Pot (6qt. Ultra) and have only done three cooks. Pulled Pork, Beef Spare Ribs, and 1/2 dozen hard boiled eggs. I AM impressed! I now have my “Indoor Weber”. The weather has been so stinking and variable, of late, that it has been fun...

We use a lot of chicken in this household. If I want to do whole chickens, I prefer the spatch cock them. Further, if using a WSM, I use Chris' "Hot and Fast" method. This leaves really attractive (important, too), browned, and bite through ranging to crisp skin. It is an EXCELLENT way to cook...

Len; Excellent advice on comparing recipes. While I was making up my mind on which pot, I downloaded several books on My Kindle. Using Prime Kindle Unlimited I downloaded a couple of books on loan, then I bought a couple on Kindle before deciding which books I wanted in hardback to use in the...