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How long was the cook? Was it windy and cold. I can understand using more charcoal because the ambient temp was -1 but unless it was a real long cook something else must have been going on. Make sure you are out of the wind as much as possible.

For the number of people you will be cooking for an 18" will meet your needs. However, if the 22" is in your budget and you have the available space the 22" would be the way to go. If you go with the 22" you can make a smaller charcoal ring out of expanded metal for shorter cooks. There are...

Well said Doug and Bob. As long as it repeatable you can work with it and a lot of people think they should match but you are taking temps at two different locations of the cooking chamber.

Shorten you foil time for the thinner rack next time. I would suggest pulling the thinner rack out of the foil 30 minutes before the thicker rack. You will have to play with it but I cook my baby backs between 250-275 and I typically go with a 3-1-?. The ? make is not defined because it can be...

My guess would be all vents wide open and the door cracked. 400 might be tough to get to with the WSM.

If you need to reheat. Keep them wrapped in foil and put in the oven. Just make sure there is some moisture in the foil but there should be plenty from the earlier rest but 3 hours in a cooler should be OK.

Assuming your cooking at the same temp on the WSM as you were on the kettle the timing should be pretty close as it was on the kettle.

I use a rib rack all the time and have good results. I have also seen people roll the racks and ping them together with bamboo skewers. Just don't overlap the ends.

I usually start with 20 lit for my 22" WSM but as mentioned the colder it is outside the longer it will take the WSM to get to cooking temp. It will evidently get there but it will just take longer. If it is much below 60 outside I though a few more in to light. I am sure you heard this before...

I was having a similar issue with my 22.5" WSM. Check out this thread for some ideas and what eventually happened for me. http://tvwbb.com/showthread.php?25741-Stable-Temps

Stat with one and if not tender enough go 1 1/2. Make sure you add some liquid in the pouch with the ribs.

My Seasoning Technique 1. Stage 1 - 5 racks of St. Louis Spare Ribs 2. Stage 2 - 2 Boston Butts and 3 Racks of Baby Backs 3. Stage 3 - Whole mess of chicken wings and other butt 4. Stage 4 - Fully loaded with Chicken Thighs Its ready of Stage 5 this weekend a nice 12 lb Turkey. Just cook on her...

How long did you have your lid off when you were transferring the chicken to the gas grill? If it was a long time (several minutes) I could see the extra oxygen as being the main reason. It doesn't make sense to me that simply removing the 4 chicken halves would cause the spike you saw on the...

I would echo what has been said. It is needed? No it not needed but it makes things nice. Something nobody else has touched on is the overnight cooks. The Maverick has a feature where I can set alarms for both my pit and food. So unless the alarm goes off I never go out and check the pit. It I...

The simplest thing to try is a pork butt. I know your work schedule is tough but it really is easy. Get a small one and then foil when it gets to 160 IT. Run your temps between 250 and 300.

I have had no issues cooking on the bottom rack. I have a couple of rib racks that I use and have had no problems. The racks make it easy for me to get the ribs off the cooker and the lid back on quicker when it is time to foil. I reach in and grab the whole rib rack and once then put the lid...

Hey Matty Kbb is the normal Kingsford Charcoal Briquettes. Kingsford Briquettes Blue bag. I also cook with a foiled water pan and my temps are just as stable as when I used water. That is a huge debate among WSM owners. The water pan and what to do with it. Some put a clay saucer in it, some use...

I did a quick Google search and the most common response was: "Crabapple is a good flavored wood very similar to apple but with its own unique fruity flavor." So I say give it a try. I would just add a couple small chunks the first couple of time and mix it with something else. Let us know...

Nice mod but I question why you would have a need to pull the bottom grate during a cook?

Sounds like you have a solid game plan just remember the methods are guidelines. My method is cook until bark sets, foil until I have reached the desired tenderness and then remove foil and sauce for about 30 minutes. To answer your question once they are foiled you can simply stack them without...