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WRT water pan many use just a couple of layers of foil over an empty pan (my pref). The temps will fluctuate more than using a heat sink (sand, terra cotta, water) but will use less fuel. Make sure there's a indention in the foil for the grease to collect. After the cook, just wait for...

Consider using the Minion Method (MM) for starting your fire. It's a slow way to start the fire, so one can control the heat on the way up. Consider not using any water in you water pan. My 18wsm has never seen it. Others here swear by it. I've done 12+ hrs on one load with plenty of burn...

Never done it myself, but have read of using a long metal shoot to glide unlit in through the access door. That seems like the safest, easiest way to me.

Most likely you've got a flat. If it's evenly thick, it's probably center cut. Just follow the HH directions well documented on this site and you'll be golden.

I ordered a 12" lodge skillet from Target a few years back and got 3 in a box. Must have been a mistake in the numbers or something. Took a few cooks, but they're now well seasoned.

Bill, if memory serves, about 3-4 hrs, on one load of briquettes. I just let it run vents open, lid on. Tenderness-wise, the thicker pieces were the tenderest (like the best parts of STL trimmed ribs). The thinner parts were a little more overcooked/tougher, but not that tough as when they are...

Needed to start making room in the freezer a couple of weeks ago. Had some STL trimmings stacked that I *was* going to make soup, but then had another idea..... Frozen in wrap Frozen Seasoned Frozen at the beginning Almost Done

I'd go with some BigHunkOMeat just for the sake of simplicity. Maybe a top round roast, brisket or a small flock of whole birds in the WSM. Then maybe a couple of fillets of fish just to mix things up. The cook's gotta have some fun too! The sides can be prepped ahead.

I drive sticks too!

Another guy running naked here. I always trim to STL. Usually my spares takes around 5.5 hr @~275F, but my last set was a little smaller and should have come off an hour earlier. I like the ease of no foil and the texture. Am not looking for mushy ribs. Yeah, personal tastes plays a role.

Killer grillmarks and sear/color and with standard equipment! I also get an occasional bland strip or ribeye. Haven't sorted the reason yet. Current working guess has to do with the breed (angus) and grain finish. But.. it hasn't always worked. Somehow search is fun enough for me to keep trying

A couple of things come to mind. If you didn't have any unlit in the charcoal ring, throw a chimney or so there. You'll need a couple of chimneys worth for a high heat cook for any duration (as you discovered). Yes, you probably snuffed the coals. Keep at least one of the bottom vents...

I had almost the same thing happen to me with smaller spares. Went by time rather than senses. It just takes time to trust oneself.... [How come I always hear, "Use the force, Luke", in situations like these?]

Great looking meal! Where do you get the mud bugs? You get them live?

DomR: The homemade bread is a variation of what's commonly known as no knead bread. The short version of recipe for the picture above was: 2 liter container 10 oz water 1 oz oil 1/8 teaspoon instant yeast (SAF) 1 teaspoon DC Kosher salt 2 C All Purpose flour (TJ's aka King Arthur) 1 C Whole...

Been trying for a while to perfect grillmarks w/ just a standard SJG. This must be the 3 or 4th try. Almost there... One Searing, one waiting Starter plate w/ some spring mix and homemade bread

That's a great configuration! I been making no knead bread for years and been very dissatisfied with my baking attempts over charcoal, and have no desire to build a single use item in my limited backyard. Now, if a smaller version could be had with a smokey Joe platform... Thanks for sharing.

I'm a fan of really good crusty bread. A couple in our area are Acme's Sweet Batard or Long Italian. Sliced on the bias, covered in soften butter w/ minced garlic, and topped w/ shredded parmesan then broiled until golden brown and delicious.

James slice your onions thinner, don't turn them much - say every minute or so, and use medium low to avoid burning. At the biginning of my learning curve, I added more fat during but somehow that doesn't seem to be case any more. Ten minutes for a half to whole onion seems to work for me. I...

Ken, looking for the brand and name of the paint used.