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When using it, do you get any temp spikes when taking the lid off due to the increase of air. I can run mine pretty well without an ATC but was wondering if by using one and just keeping the fire enough to support the desired temp if I could solve that problem. It is frustrating to run the...

I always have heavy smoke at first but since I only have one chunk of wood burning ( the others haven't lit yet) I don't worry about it and have no ill effect. If you are happy with your food, that is what matters.

You are experiencing what most others experience. Regardless if the lid thermometer is off or not, it is reading temps from different area and will give a different reading. Here is what you can expect. Lid therm= 25-40 less than grate Drop a therm in vent= 25-40 higher than grate. Doesn't...

Hurt it, no. But I wouldn't accept it. Contact weber and they should make it good for you.

My belief is that as long as your charcoal is not first lighting up you will be burning clean. A minion start will burn clean as where dumping unlit onto a for will give a bad burn and to be clean. Start a minion with wood on top and cook away

I like to marinate in a dry rub. Coat well in and toss in a bowl and let sit. For the fire, empty foiled water pan, light one full chimney, dump it when lit, then add one more unlit chimney. Once all has lit, all vents open and cook for one hour or so and turn wings after 30 min. Cook them...

Sounds like you learned a lot and had a good cook. Well done !

Just avoid the wind. First cook in mine was an over nighter about 5 above. Ran 260 all night

I do fat down with no water. I like that at the end of the cook all the fat has rendered, dripped away with none left

I would use some 4" or 6" bolts to make legs with. Will take up much less room on the bottom grate. But to answer your question. If over high heat I would use firebricks. Plus they are only 1.25" thick Check out the grate mod page on the site. Lot of great examples

I have done 11 racks of "riblet" before. ( St. Louis rack cut down the middle). That's really only 5 1/2 St. Louis racks. That would do 110 people. You could get 4 more on so you could serve 150. Cook time was only a little shorter.

Just curious, why didn't you use both shelves?

Yes, all of the above. Meat inspection and cooks meeting would be on Friday, and cooking will start on Friday night. You could see everything from chairs under canopys to 100K motorhomes.

As long as all teams continue to use the optional garnish, I feel it is hard to make as appetizing looking box without. When it come to rules in anything I believe you should define the guidelines. Making something "optional" allows the norm to become the standard. Think if it this way. If you...

Also, in some backyard contest they will state that also because they don't want entries that have won in sanctioned events or referred to as Pro events

Correct on both.

Becareful. Once bitten you are hooked. But it is a lot if fun. Comp bbq is nothing like what we serve to friends an family that we get rave reviews on. Once that is understood it can be fun and rewarding. Otherwise many findit frustrating and don't do well. I suggest you get involved with some...

It will hard to get a juicy flat that way. I would recommend you don't return it unwrapped to the smoker. Your temp differences were likely the result of the semi false reading you get when foiling. Next time you foil, pick a temp and open up the foil to let the steam out. You will see your...

I have. I usually get around 12 hours on roughly 18 lbs running around 260

Reminds me of the first comp my wife came to visit me at. She was intimidated when she saw all the big smokers and asked how I expected to compete againest them with my WSM. I just smiled when she said that and later in the day, got my call. I just smiled at her again