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Another vote for the tin can minion method.

We do it every year(started 5 years ago) on that Saturday and we would love to have you join us!

After learning so much from you nice folks I thought I would share a successful cook I had last Saturday and some details that hopefully some may find useful. I was expecting 12-15 guys to watch the Saturday afternoon round of the Masters. I have a big screen TV outside on my screened porch. My...

Good one!!!

I add wood chunks through the door after the Kingsford charcoal smoke burns off. If you mix chunks in my assumption is you wouldn't know when the charcoal smoke quits due to the wood chunk smoke. Sometimes if I have wood chips I'll wrap them in foil and poke a few holes and put them in through...

I do like using the cubes over newspaper but the gas assist in the Performer is my most preferred way to light. My experience has been that I only have to leave the gas on for about 60-90 seconds and the coals are lit. They are usually ready to pour from the chimney in 10-15 minutes. I am glad...

Incredible color on those ribs. Wow!

The 22 with an 18 charcoal ring to go with it is a great plan.

Wow. Off the chart!

I still foil with brown sugar, honey etc. and glaze the last 15-30 minutes. The recipe I posted at the top of this thread I do cut the raw sugar down to 1.5 cups instead of 2.5.

The water in the pan is most likely the problem. Try just foiling the pan and not putting any water in it. Even better buy a 14" clay flower pot base and foil it too and put it in the top of the pan. I got mine at Home Depot. Lowe's did not have the 14". It serves as a heat regulator and will...

I put my oven thermometer on grate as cooker is coming up to temp. I take it out when food goes on.

Sounds like a good plan. One thing I would suggest that took me a while to learn(got good advice on this forum) is that the top grate temp is most likely 25-50 degrees hotter than the dome thermometer is reading. I was cooking at 275 and was wondering why my ribs were cooking faster and were...

How did you set your bottom vents before going to bed? Also, do you think the Stubbs is better on a longer cook than Kingsford blue? Looking forward to pics of the finished product.

Do you have the 18 or 22? The reason I ask is that my 22 runs hotter than the 18. To solve I've used the charcoal ring for the 18 on the 22 and burn less charcoal and keep temps down a bit. Next I'm gonna try using charcoal baskets from kettle.

Oh! Ok. Thanks.

What is the heat shield you mentioned? Thanks.

1 chunk of hickory or pecan and 2 chunks of apple has been working for me lately.

Sam's has the best price I've seen lately at $18 for 2-20 lb bags. I agree with Stefan that I recall Memorial Day last year was the first really good sale. I hope he is right about Good Friday. I've been buying some 15 lb bags of Stubbs at Lowes for $8.00 which is close in price to...

I have found that I have to wait a few minutes for the coals to fire back up after the indirect step to get a good sear. I didn't do it last night on 2 steaks and my crust suffered. It was cold out(cold for south Georgia anyway) and my wife was ready to eat!