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Did Korean BBQ short ribs on the gasser this eve. Was planning on grilled pizza tomorrow (too), but found a willing fishing buddy to head up into the foothills; so Saturday will be kamikaze (20+ hr) day fly fishing. Maybe the pizza's will appear on Sunday.

Yes, you can turn the 2009 18 WSM door upside down. I support the bottom of the (top of the upside down) door with a brush handle, so it doesn't fall out when upside down. I also have troubles getting to HH temps and have tried this technique to bring up temps.

While looking for Struemph's website, I found this story that was sooo funny, I had to share. Dirty Stories/Struemphs

I also tried out lump (ACE HW mesquite lump, 20#/$12) for the first time this weekend. Did a couple of grill/direct cooks (korean bbq and direct BB) on a OTP and was very impressed. (I know, BB should have been done indirect. It was time constraints....) Had to learn to NOT heap the lump...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I always looked at "the coffee can thing", as not really making much sense too me. I'll leave it at that. Big Grin I agree with Kevin on the spreading of the lit. It gives...

JimmyF: Welcome aboard! A new smoker myself, just 2 months in, I started out w/o water, and just used a clay saucer, and have been able to keep temps 250F +- 25F with using vents; able to get higher w/ door adjustments and tilting the lid. There's many, many threads on this question to get...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Empty pan? </div></BLOCKQUOTE> Kev: clay saucer, waterless. Didn't expect the coffee can method to be an issue either, but need to do the experiment to satisfy my curiosity...

John: I've been using TJ private label (Rancher's) too with just the opposite problem -- temps too low. Also starting w/ MM, but half ring of unlit and the 10-20 lit dumped in the middle of the unlit -- coffee can method w/o the coffee can. My temps are around 250F before an adjust open the...

Thanks for the USDA choice vs select comments. I picked up a Select for my first (HH) brisket cook last weekend. I was surprised at how well it turned out, tender to point of pulling/falling apart -- actually rested it in the foil longer than intended. (Have since read how to handle this...

Hey all: A couple of weeks ago, got interested in using the WSM as an oven/roaster after reading several posts about high heat/grilling stuff. Was wondering just how hot I could take it with just briquettes (K or Rancher) that was on hand. That question and a favorite quick-easy dinner prep...

I've only grilled already boiled & halved artichokes (seasoned w/ oil, salt & papper). My toddlers love them better this way more than just boiled. Looking forward to a report on how your xperiment turns out.

PaulK: Incredible looking spread. Did you find any unevenness in doneness between all the racks and positions? Did three BB racks on a weber rack on the top grate, 18" WSM no water, and was seeing some differences and was just curious. I also have both the Charmglow and Weber racks; one...

I'm pondering doing pork loin ribs (aka BabyBacks) and a Beef Brisket flat together on Monday. Been reading about the High Heat method (325-350F) for Brisket, and have read that Rendevous uses coals around that temp too. If my memory serves (from all the articles ;-), a brisket flat should...

I just overlapped w/ the 18" stuff. My wrapped flower pot/saucer catches what my drip pan doesn't. But then again, I've only had one smoke w/ a 2.5# tri-tip. Not much to render.