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Its been a couple of weeks using my 18.5. I must say that without this web-site my experience would not be nearly as fun. Thank you everyone who has chipped in to help us newbies! I'm wondering if its best to keep my leftover charcoal in the bottom of the new batch or relight them and put...

This weekend I'm going to do my first pork butts. I have 2 butts one 15lbs and one 17lbs in the package. My Weber is the 18.5". A friend told me he likes to cut his butts into 4 pieces. He says they cook faster and he like the extra bark. What do you guys think? Thanks!

Thanks Guys. I think I'll get the Brinkman pan. ChadVKealey curious why the charcoal pan is the one to get.

Just got the 18.5" weber. It has the large water pan. I have 18" foil but it doesn't fully cover the pan. I looked at the cost of the 24" foil but is around $200 for a roll. What do you all do when covering the larger pan with foil? Thanks!