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I recently bought a 2011 used 22 WSM(through the trading post on this site) and the door on it fits well and I see very little smoke escaping. It open and closes well. I would suggest you use it a few times before buying the new SS door. I also have an 18 WSM I bought new in 2011 and that door...

The Stubbs was smoky too but not as strong of a chemical smell. Went back to Kingsford today and it took forever for the smoke to clear. About an hour and a half. I'm going to try the Kingsford Competetion briquettes next.

Do you think this method will work without an ATC?

Try buying a couple of inexpensive oven thermometers(two different kinds if they have two) at the grocery store and put them on the cooking grate to check temp there. Most likely your grate temp is 25-50 degrees hotter than your dome temp. Good luck! BTW I along with others on the forum have...

I would buy it. You could get one at Sam's for less per lb.(around $2.58 I think) but it will be 11 lbs. plus so overall cost is similar. Hope we get to see some pics of the finished product.

Yes I have experienced the same issue on my last two cooks. I guess I will either wait longer to put meat on or just use the KBB for grilling for a while. I bought some Stubb's at Lowes the other day I wanted to try on the WSM.

I like this suggestion. Thanks very much. I googled "bbq guru grommets" and didn't get a direct link to purchase grommets. I did go on bbq guru's site and put in grommets in search bar and had no responses. I did however find grommets on cajun bandit's site. My question is: if the hole for the...

Bob - did this mod and have not been able to figure out the temp reading on new mod thermometer vs. the dome and the 2 oven thermometers(placed on top grate) used to test temp. When the dome thermometer reads say 250, and the 2 oven thermometers read 265-275 the new mod thermometer was 320. I...

After reading your post two things came to mind that I really just recently got a handle on but they made my last cook a steady 250 for 8 hours this past saturday: 1.) actual grate temp vs. dome thermometer temp - your 225 could very easily been 275 so when it jumped to 300 you could have been...

I have to ask: why not buy a new Charbroil? I've become a Weber guy myself but 22 years means you had a very good grill there.

This was K Kruger's reply about glazes vs. saucing ribs: http://tvwbb.com/newreply.php?do=newreply&p=293599 Although it sounds great isn't what you suggest a juiced up sauce being used as a glaze? Maybe I'll try this and thin it out with some apple juice. Thanks for the suggestion.

I was reading a thread on Harry Soo's rib method and noticed K Krueger's comment about using a glaze versus saucing ribs. I searched the site for "rib glaze" and "glaze" and interestingly did not find any titled threads with the term "glaze" in them. I thought I would start one and share a glaze...

A 14" clay saucer fits well in my water pan(18 WSM) and does not interfere with the middle grate. I found mine at Home Depot. Lowes did not have a 14". Also you may try buying a oven thermometer and putting it on the cooking grate to check temperature. It's possible your lid thermometer is off...

I hope you find amazingribs.com as helpful as I have. One more suggestion on the burgers: Publix is now carrying Kobe ground beef and already made up burgers. They are great. Very juicy even when cooked past medium.

Thought you might find this link useful. He uses the reverse sear method on burgers. Makes sense to me. http://amazingribs.com/recipes/hamburgers/index.html

Williamson Bros. Original and Classic Carolina

I think what is happening is that your coals are dying out cooking your potato halves. Try firing up another 1/2 chimney of coals and put them on one side before your meat goes on. Also for what it's worth I use fire bricks in my 26 kettle and they work great. I have yet to use the charcoal...

Yianni: What type of charcoal are you using for long cooks?

Interesting. What type of charcoal are you using, lump or briquettes? Rene, if you have an 18 WSM its a 14" clay saucer. I found mine at Home Depot.

Try a mix of hickory and apple. Say for every 2 apple chunks use 1 hickory chunk. As far as what to be prepared for it sounds like some good BBQ to me!! If it's a time estimate I would guess 7-8 hours on the butt at 250. I recently read a recipe to take a pork loin off around 130 so it wont dry...