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Yes. Just plain ol' yes. It's worth a buy.

Hey..... Let's not forget the Swiss Army Knife of BBQ! Ya gotta go to BJ's or Costco or some other warehouse type place and get the mega roll of heavy duty tin foil. It has so many uses beyond just covering your meet. The thin little rolls in the grocery won't cut it.

I've done ribs in advance. It's fine. My preference is to do ribs in a smoker and chicken on a kettle. That way I'm not doubling my work time.

18 inch..... here we come.

I say.... It doesn't matter as much what you do,so long as you do the same thing all the time. You get to know your hardware and what works.

I use the cubes. They smoke until they exhaust themselves, but they're easy. When they're done, I have a nicely ashed over chimney.

Where do you buy a brisket point? I see flats and packers, but never points. I've always wondered where all the missing points go.....

Imho, the biggest change was to more substantial legs.

Debone and save the carcass. Smoked bird makes AWESOME soup stock!

Let's just add wind into the equation. None of my WSM's are particularly wind proof. If not an outright windbreak, at least make a foil skirt around the bottom of the smoker. It really works well.

Some years ago I read a post where the member asserted that the reflectivity on the inside of a new weber product makes temperature control difficult due to radiant heat issues. Further, he asserted that once you get a nice gunk build up, you'll be able to dial in temps better. While I've never...

Welcome back!

People ask me why I need so many "grills". This is why. Not everything gets cooked the same way. My chicken goes on a kettle indirect. Tons of flavor, great skin.

Is it just me or are we all missing the obvious..... keep the smokers, buy a bigger house!:coolkettle:

That's 3 racks in each of 4 food saver bags. I have standing instructions from the neighbors.... "If you're gonna be cooking anyway,...." So I tack on 10 bucks per rack and donate the profit to the Block Association coffers. I pack the 22 more often than not. My 18 has been largely relegated...

OMG.... It's like Sophie's Choice. Which child to give up? I don't envy you.

Try the Comp K. More heat, less ash, woodier smell, and the consistency of a Kingsford briquette.

What if there was a replacement bottom WSM bowl from Weber that had no vents punched in to it. Let's say it had only a single one inch hole to accommodate the mount for your favorite ATC fan. (maybe two holes on th 22) Let's say it sold for 50 or 60 bucks. Would you buy it? Personally, I would...

Comp K for me. Costs a bit more but it burns hotter and with less ash. I feel it has a better smoke smell as well. I used to get it at Costco, but B'S has it now too. (At least over by me in Brooklyn) I buy my year's supply at the start of the summer.

So I guess it's clear that I endorse building your table right? It's so nice standing at an ample space that's the right height for me. I did it last year and I recall it being two weekends. I suppose you could do it in one. My one regret is that I didn't polyurethane it. If I was gonna do it...