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My guess the 22" will perform just as good as the 18". Get the temp to stabilize where you want it before you go to bed and you should be fine. My 22" now that it is seasoned fairly well with level off on a temp and just cruse for hours. I wouldn't be as concerned with ambient temps as much as wind.

I haven't used a clay saucer before but I do run with just a foiled water pan. On my 22.5" when I am running around 250/260 I have two of the three completely closed and the third open about half to slightly under. However that is for my cooker and everyone's is different. I also have all three...

Are you going to be wrapping your brisket? If so nothing to worry about. If not I still don't think you have anything to worry about. I read somewhere that meat will stop taking on smoke flavor after it reaches an internal temp of approx 160. Finally I bet you would be surprised just how much...

This is my favorite location for burnt ends. http://www.jackstackbbq.com/ at there Martin City location. And if you choose this place do yourself a favor and get the BBQ beans as one if not your only side. Oklahoma Joe's is also very good.

It depends on what temp you are cooking at for the brisket. I have always heard 2 to 2.5 hours per pound at 225. I am not much of an expert with cooking brisket but if I were you I would inject as much liquid as possible. I am assuming you are just cooking a flat and that is the part I have the...

JimH I would agree with you for the most part. However, there is something I had to learn is you cook to your crowd. My family happens to prefer a super sweet fall off the bone ribs so that is how I cook them. If I was competing I would never turn them in that way. A great thing about BBQ is...

Gil: It has been my experience that hickory gives me that stronger smoke flavor but I caution you that the thick white smoke can lead to a bitter almost lighter fluid taste especially on chicken. I know this first hand and since then I make sure I don't put the meat on until most of the white...

I think the real question is what are you doing hanging out on other sites. You will find all the knowledge you would ever need and a lot of Weber love right here. Just joking but I think the other guys have covered it pretty good for you.

I love my 732. It has worked great for me. I would suggest installing the probe mod.

Great looking Cook. Good luck with the pending nuptials! Here is my helper

Gene: I replied to your other post about this mod.

Gene: Even the lamp rod mod requires you to enlarge the hold of the bolt you remove. http://www.smokingmeatforums.com/t/94076/wsm-mods Also check out this link http://tvwbb.com/showthread.php?19285-Grommet-Mod-For-New-ET-732/page3&highlight=lamp+cord+mod It shows the actual package that I...

I prefer well both but typically cook baby backs because that is what my son likes. He hates the little knuckle in St. Louis ribs.

Meathead does an amazing job or really breaking it down here http://amazingribs.com/recipes/porknography/perfect_pulled_pork.html

It can be dry and undercooked? I just assumed if it was dry it was overcooked. Unfortunately mine was dry and crumbly. It I understand it correctly I should pull it foil it tight and if it goes straight from the WSM into the foil I should pull it before it is butter tender or wait until it is...

Ok guys I have a question. I am going to try my first full packer this weekend. I have cooked a flat one other time and it came out dry so I am hoping for some better results this time around. The question I have is foiling to hold the brisket after the cook but this could also apply to any...

Jeff, thanks for the tip I will try that next time. I would guess that would keep the meat in the "magic" zone longer for smoke ring creation also. I did add chicken thighs one time when I had quite a bit of white smoke still coming out of the WSM and the chicken came out with a very heavy smoke...

Question for everyone out there. I installed the mod for the Maverick probes this past weekend and tried it out on Saturday. The mod worked great but I have a question. Would the mod allow enough air flow to keep the coal from snuffing out. In the past my WSM would shut down pretty quick after...

Ok guys thanks for all the great advice. It has been a couple of weeks since I have been able to get back on here and I wanted to let everyone know what I found. I did the light test and everything looked good. There was very little light shinning through the door and none around the charcoal...

You know here is an idea maybe for next year. Instead of buying the cheap smokers they could go ahead and purchase the WSMs and then once the cook off is over they could turn around and auction off the "Used Once" WSMs. That way they could recover most if not all the cost of the smokers. Maybe...