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I have a friend that bought one and loves it. First gas grill he has ever owned. He uses it 2-3 times a week.

Grilled on my brand new Genesis last night for the first time. Had 1 inch thick pork chops. I got the grill up to 600 easily to begin with using all three burners on medium setting. Shut down the right and middle burner to do the reverse sear. Put chops up on the elevated rack and let them go...

This is what I mostly use http://www.virtualweberbullet.com/pork4.html .

Here is a good article on injecting with recipes http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/zen_of_injecting_meat_and_meat_injections.html

Follow this http://virtualweberbullet.com/brisket5.html and you should have a great result. Good luck.

I remember reading Harry Soo uses the disc under the bottom of the WSM on his 18". I wonder if the one on the 22 would work?

http://www.oakridgebbq.com/ Great stuff.

I dump the coals as soon as the smoke stops.

I've been wanting to try an overnight brisket cook. Please keep the info coming. If you want to post pics go to the FAQ and it tells you how.

Was at Wal Mart yesterday and their price on packers has gone up from $2.98 to $3.48/lb. Interestingly the price was the same for the choice or select grades.

I think Home Depot has the most diverse selection of wood chunks in my area.

I've been seeing choice packer briskets at Wal Mart for $2.98/lb.

I've noticed watching the shows that there are different temps and times used. Harry Soo cooks butts at 250(overnight cook on the shows I've seen him in) according to the link at the top of the "barbecuing" section of this forum. Big Moe cooks at 270 which I remember because it seemed odd to...

For what it's worth if I could only have only one grill/smoker it would be the 26.75. Now if they would just come out with a 26.75 performer.

I would suggest trying just one hour in the foil on both. I've even found that 45 minutes in the foil is plenty when I'm cooking hotter at say 275.

First time?? Fantastic.

Welcome Leonard. Your new WSM should have the gray round grommet on the side that allows for running probe wires through. If so go to amazon through this site and buy a Maverick ET-732 which has two probes(one for the meat and one with a clip that clips at grate level to monitor temperature...

Salt/Pepper/Onion powder/Granulated garlic. The tatonka dust by itself is a bit too much of something that I cant really explain. Mixing them together seems to work for me.

It definitely was closer to rare than medium! I like it that way too.

Seasoned with half Tatonka Dust and half SPOG Indirect for 25 minutes to IT of 110 and then seared for 2 minutes per side. Sorry no action shots. Pretty good medium rare. Plated pic I'm going to cook some more Tri Tip soon.