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You want the Brinkmann Charcoal pan to use as a water pan in the WSM, not the water pan.

I think as the cook, we are all over critical of our food, I know I do the same thing.

I'd say you have air getting in elsewhere if the vents were closed and it didn't kill the fire. I'd suggest you bend the access door into shape so the sides are snug against the cooker. Also check the alignment between the sections for gaps and if you find any, try rotating the middle section...

Great looking food but please follow the guidelines for posting pics. http://www.virtualweberbullet.com/howtouse.html#photo

2 chimneys, specially with one full lit isn't going to last you that long I'd think, is that how you normally light it off for overnights?

There are two electronic control systems on the market, the BBQ Guru and the Stoker. The Stoker can be networked and controlled via a webpage or Amir's Stokerlog program. Check out the Automatic Temperature Control Systems section here.

What time are you planning on eating? Unless you are cooking at high heat, the picnics probably won't be done until sometime late that night.

Removed mine, forgot to link through the tvwb page.

Doug, I think that's the wrong one, he's looking for an ET-73.

Some good reading here if you haven't seen it already - http://www.virtualweberbullet.com/chuckroll.html

Sounds good. Good thing to invest in is a vacuum sealer. You can pull your butt, let it cool some, divide it up in multiple packs and freeze them. I suggest you cool it before you seal it to let the fat and liquids solidify so you don't suck them out into the sealer. When you're in the mood for...

I usually go about 12-13 hours on an 8-9 lb butt. I have started cranking the temp up also, it's been argued that cooking too low lets it sit and dry out more. <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally...

I always remove it since it's fairly easy to do.

I hit one of the local HD's at lunch, none left. Gonna hit the other one tomorrow.

No paint on that sucker. Weber stopped making red ones due to certain bad chemicals needed when making the red ceramic coating from what I read.

And I thought I had a good amount with the 100 lbs I have left. I need to take the van up to HD, can only fit so much in my Civic...

You should be able to cook at lower temps, you most likely have air leaking in elsewhere. Check the door to make sure it's sealed well, no large gaps between the sections, etc. I did some ribs using Rancher over the weekend with my Stoker, was able to maintain 220 at the grate for 5 hours with...

It's generally not recommended you foil the top of the pan when using water in case any gets under the foil, it can boil out from under the foil and over the sides of the pan. 1) How much unlit did you have in the ring when you started with the minion method? I'd load up the ring and shape a...

Still cheap, gonna see if my HD has any today and stock up. I bought a bunch the last time it was on sale, used it to cook some baby backs Sunday and seared some NY Strips on Monday with it, worked great.

Tony, that's 10 cents a pound..