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In-laws are in town. Going to smoke up a big batch of ribs for them and some friends.

Thanks for the feedback guy. Good info here!

I've seen a number of posts mentioning using a clay saucer instead of water. I understand the principle, but I'm not 100% on the implementation. Is the sauce supposed to sit in the water pan or on top of it? Also, I see a lot of comments that a 14" (or #36) saucer is the right fit for the...

I'm just about to throw a variety of sausages (brats, italian, pork/lamb combo and chicken/sun dried tomatoes) on my kettle. Tomorrow night I'll be doing my first WSM cook with a couple of butts for pulled pork. It's gonna be a good weekend.