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I use apple juice/water mix . 75% apple juice 25 % water for my ribs , that just what I prefer . As for apple cider vinegar or pickle juice , never tried it . Not much info , sorry . Maybe someone else will chime in with more info .

Well stopped at the local store on way home today and picked up some boneless chicken breasts and a pork roast today after work chicken is off and wrapped in foil and pork shoulder is still cookn away . Pictures to follow shortly . :wsm:

Well , I tried spraying with Pam , worked like a charm , they move with ease now , Dave G thanks for the tip . Bryon , I know what you mean about webers QC , I had to have my 22.5 lid replaced as the handle was mounted cockeyed , but they replaced with no problem , and very quickly , so I am a...

I did a first cook on the 18.5 and everything was hunky dory . After the cook I let the coals die by closing all vents . When it was cooled down I wiped the racks clean , , emptied the unused coals and ash in the bottom . Wiped the bottom clean etc etc . Now the vents are very hard to open and...

Thanks for all the ideas everyone , I really apreciate it . Now I jusy need to decide which one to try .

Buahahahaha , thats a good one . :cool:

Thanks bill , didn't know if doing that would have an effect on the cook or not , guess I will hump the brisket . Oh wait , put a bend in it instead , lol . Nice pics Alan .

I have a question on cooking a whole brisket . I have done many of them on my old UDS with no problem . Now to the point of my post . I want to use my 18.5 wsm , due to the fuel consumption compared to my 22.5 , but the brisket is way to big for it . Is it worth the trouble to remove the flat...

Thanks for the nice reply`s everyone , means a lot . Think most of my success came from having my new 22.5 wsm , made for an enjoyable cook , almost set n forget . Wind blew up for a little while but didn't mess with the temp to much , pretty much hung at 225 to 230 F through out the whole cook...

And the ribs sliced up . They were excellent , moist and good flavor .

And the ribs are done . ready to slice em up . :D

Derek , Great choice for the first cook on your new wsm , nothing better than a couple nice slabs of ribs and drink of choice .

The drummies just off the smoker

I like the set up you have there George , Looks like a good time for all , and the food looks awesome .

I am going to try and wrap the ends of them in foil to slow the cooking on the ends . This is my first time doing drum sticks on a smoker , have done whole chickens before . Was thinking about trimming the end before putting them on , but decided not to . Below is a pic of them in at two hours ...

Thanks guys , I know I crowded the top rack a little , Jim , I will make sure none fall through the rack , and Bill if you can get here when they are done , your welcome to give em a try . :cool:

Decided to do some ribs and drum sticks today for the second run . Below is a pic of them just put on the wsm. http://images2.snapfish.com/232323232%7Ffp543%3B%3B%3Enu%3D8695%3E45%3A%3E25%3A%3EWSNRCG%3D365%3A8%3B956834%3Bnu0mrj

Here`s a pic of a few of the ribs from first cook on the 22 wsm . Sorry didn't get a pic of them before they were sliced , we were both hungry as all get out .

Well today is the first day trying out the 22 wsm . I am doing some ribs and a pork shoulder to break her in . I got a terra cotta saucer in the water pan wrapped in foil . Below is a pic for you ...

Will have pics up monday of the first cook on the 18.5