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I've been trying to cook chicken that looks like that for a while. Looks fantastic! Taking the water pan out is a great idea. I'm constantly amazed at how much I'm learning from this forum and folks like you Jim. Thanks! I see you used your 22" and 1 chimney. I have an 18". Should I use maybe...

How about a picture of the finished product? Did you wrap in foil?

Good luck today. I've got a good feeling based on your plan.

The pic of the 4 steaks over the fire needs to be in an advertisement of something. Wow.

Thanks for this information. I've been doing it wrong.

If you are in Washington I'm thinking it was pretty cold. Try again with no water in the pan. The water is a heat sink. Competition cookers like Harry Soo do not use water in the WSM. Just foil the pan. Make sure the ring is filled to the top with charcoal. Try Kingsford blue bag charcoal. It is...

http://www.amazingribs.com/recipes/beef/steakhouse_steaks.html Great article on the reverse sear and other steak techniques. Enjoy!

Lack of grill marks/crust is an issue with the reverse sear. Try swapping them to direct at a lower temerature and try pating the beef dry with a paper towel before putting on direct. It helps some.

These are the two I've gotten the best feedback on: http://www.bbqdan.com/recipes/dry_rub.html http://www.barbecuebible.com/featured/bbqu/bbq_u_millionaire_brisket.php Hope you like them.

Check this out - http://www.primalgrill.org/recipe_details.asp?RecipeID=114&EpisodeID=32

14" is correct. Went to Lowes and they didn't carry them. Went on this site for help and read that Home Depot carried them and sure enough they do. Right at $10.00. Have used it once and it made a huge difference in temp control.

Bought a 7 lb. select beef tenderloin and am thinking I need to give it a little extra attention due to it not being choice. My questions are: 1.) How long can I marinate it for? 2.) What is a good marinade recipe for beef tenderloin? I plan on using Penzey's Chicago steak seasoning for the rub...

If you have time read Harry Soo's thread at the top of the barbecuing forum for great info on briskets. If no time he basically says cooking temp of 250, foil and finish temp of meat 198-206. Good luck.

Drilling into the lid makes me nervous. I just thought even with the side rails to slide it into the lid is still a little cumbersome and you could burn your forearm if your not careful. I did see a white handle not like the one on the 26 on the weber site. I think I will use it a few more times...

Just bought a new 26.75 over the weekend and now realize the lid is large and fairly heavy. Would a possible modification be to add a 2nd handle? I've had an 18 wsm for a while and have resisted any mods that would require drilling. I see the rancher has a 2nd handle. Any thoughts? Thanks very much.

I keep this in my favorites: http://bbq.about.com/od/rubrecipes/tp/aatp042607a.htm

Try Blues Hog or Bulls Eye original. I've read alot on this site about Blues Hog even being used by the competition cooks. Bulls Eye original was voted number one bottled sauce on Cooks Country show I saw on PBS. My personal favorite is Williamson Bros.

I've decided to cook a whole packer brisket for the 4th. Going to try the high heat method from this site. Went to Sams yesterday for some other things and checked to see what they had for briskets and they had an 11 lb choice that looked good but I hesitated and did not buy it because I thought...

Light a chimney and when coals are ready use tongs and put them in one or two at a time through the door. Good luck.