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It's not rust. I cook with with water in the bowl all the time. Sometimes the lid has rusty colored flakiness. Sometimes it has black flakiness. Sometimes it has no flakiness. Sometimes the lid is part black and part orange. I haven't found a rhyme or reason to it. But I do occasionally...

I like to sauce when the ribs are done (Sweet Baby Rays is the family favorite) and then put them over medium direct heat on the kettle for a couple minutes each side, to get the sauce a little carmelized. I don't like really wet ribs, but it does add a nice layer of flavor, and scorching it a...

Some of my best pulled pork came off the smoker around 180 degrees. And yes, it pulled quite easily and was very tender and juicy. That's because it cooked low and slow, upwards of 2+ hours per pound, with a short foil. It pulled better and was more tender than butts that went to 195 that...

george, Are you assuming static velocity, or constant gravity?

Stubbs does generate a lot of it's own smoke, especially using the Minion Method, but I seriously doubt it's enough to make the meat oversmoked. The more likely reason is the amount and kind of wood you used. What did you use, and how much?

Tim, Welcome! People foil at that temp range because that is when the stall generally occurs- a very looooooong process where the internal temp of the meat seems "stuck" because of the evaporative cooling taking place at that time. And then, when the stall ends, the temp tends to march up...

Bob's right about the smoke. The smaller ones simply have a higher exterior/mass ratio. That's one reason why it's much easier to oversmoke ribs than a big thick cut like Boston Butt. It sounds to me like the bigger butt may have been overcooked as well. This may sound counter-intuitive...

Bob, Yes, the amount of sparking from lump varies a lot by brand. I use Royal Oak, and like the others here, only see it spark when dumping a chimney, not while I'm cooking. Cowboy is bad for sparking, and Kingsford lump is like a 4th of July extravaganza. I've heard that mesquite wood...

James, More air flow = more oxygen = hotter fire. The only way I can get my WSM over 300 to do turkey is to crack the door open. If you take it off, and leave the vents open, you will have a nice roaring fire.

I salt steaks, and think it does a tremendous job tenderizing and flavoring. I usually do it one of two ways. Sometimes I heavily salt, let sit on the counter for 2ish hours, then rinse, dry and (sometimes) rub. Or I might rub/salt moderately, and let sit 1-2 hours without rinsing. I apply...

Every now and then I'll do a burn off for the grill, and probably should for the WSM soon. I just let it burn really hot, scrub the parts I can handle with wadded aluminum foil and grill brush. Then after it cools, knock all the brittle stuff loose with wadded aluminum foil. I have used that...

For ribs, I like Sweet Baby Ray's original. For pulled pork, my family loves the Carolina Mustard sauce I make from a recipe at amazingribs.com

Richard, You will absolutely love your new Performer. I got mine last Summer, and have used it about 2-3 times a week since, cold, wind, whatever.

I seriously doubt that a 9# butt could be done, as in tender, in 4-5 hours, even if it hit 200 degrees internally. I've done butts at 275-325, and I've done butts at 240ish. I think low and slow makes a difference for the better.

Jim, It looks like your P1Gvilion is a shrine to the WSM in that photo.

B, If you're new to charcoal, the single most important thing to remember (and you probably already know this, but just in case) is more air = higher temp. Closing vents does not"trap heat" and make it hotter (that's what I thought when I first started 13 years ago). It cuts down oxygen, and...

Chris, Yes, that's the water "pan" even though it looks more like a bowl. On the plus side, fill it up, and you won't have to worry about adding water for low and slow cooks, for at least the first 12 hours or so. Lots of people foil the pan inside and out, whether they use water or not, to...

I like to just put them on, and don't mess with them at all until I start checking for done. Maybe 3 hours in for backs, and 4 hours in for spares, if I'm cooking around 250ish.

Is your gauge accurate? My WSM reads 50 degrees too cool, and my Performer reads 25 degrees too hot.

Jacob, I like to use lump on the WSM for high heat cooks, or cooks less than 4ish hours. I have used about 5 bags of Stubbs. It's very good. I used it last week for an overnight Boston Butt, and it held temps phenomenally well.