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Thanks for the info. I was here worrying about using last year's charcoal.

I use the cooking grate from an old Smokey Joe for my WSM. It might be a little too small for the 22.5 WSM though. I've gotten replacement parts from Home Depot, Lowe's, Amazon, and Weber.

Why did you add more charcoal after an hour? Was the temperature dropping, or were you trying to crisp-en the skin?

What does your neighbor have against overnight smokes?

I stock up on my back ribs from Dominick's when they're on sale for $3.49/lb. They're actually on sale this week. I like them because they taste great and they're individually vacuum sealed, which makes it easy to freeze for a later time. I get my pork products from Peoria Packing in the...

Thanks Phil! I'm going to swing by the dollar store to see if they have any quality bags for sale. I'll look for ones with the drawstrings.

I purchased a used WSM off of Craigslist earlier in the year, and it didn't come with a cover. I hear a lot of people use a garbage bag to serve as a cover. My question is, what size should I get? The common sizes are 30 gallon, 33 gallon, and 39 gallon bags. I want something that is snug...

It took about 3hrs 40mins to reach 176*F (I was running errands before then), and that's when I placed the butt in a pan with apple juice and foiled...then it took about an hour to reach 190*F. After storing it in a catering bag for an hour and a half, the temperature dropped to 175*F. I...

The dome temperature got up to around 330*F after about 1.5 hours and held there the rest of the cook. I did a couple things differently than I normally do, which may explain the rise in temperature: 1) First time using a 14" clay saucer instead of water. 2) Started off with 40 lit K's...

Thanks! The liquid is a combination of apple juice and rendered fat.

Woke up early this morning to try my first low and slow pork butt, but the temperatures spiked and resulted in high-heat pulled pork. This was also my first time using a clay saucer instead of water. All of the photos on my Phanfare site.

Looks like someone is eating well this summer

This is a flat that I picked up from a Chicago-area Sam's Club back in February and froze until June when we used it for Korean BBQ...

I did the reserve sear method yesterday for a couple of top sirloins. They were not trimmed, so it created a large flare up. Even though the sear was about a minute over very hot Royal Oak, the high flames resulted in the fat burning and gave it a burnt taste. Next time I will either trim the...

My target smoker temp for ribs is no longer in the low to mid 200s anymore after my most recent cook. I started with the Minion method and left it alone for a little too long, and the temp shot up to 300*F. I put a rack of extra meaty back ribs on to smoke for two hours, wrapped in foil with...

That looks awesome, Jason!

Since you used uncooked bacon in the burger patties, do you need to cook them thoroughly?

That looks fabulous. I think I know what I'm making this weekend. Thanks for the inspiration!

Looks fantastic! I'll take some for tonight when the Hawks take down the Flyers. Is that Sriracha that you added?

This forum make me want to attempt tri-tip so bad, but last time I checked, it was $5.99/lb at Costco right before Memorial Day. I'm waiting for it to come down a little bit...remember seeing it for $2.99/lb before.