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That's what I do also. It's never had a negative effect on the finished product that I can detect. The only time I light them in a chimney is if I let the coals burn down too far to get the unlit going again.

I usually fill them with lit. I don't know what temperature I'm running at since I don't use a thermometer. When I'm doing ribs on the OTG I baste them with a sauce similar to the Cornell chicken recipe. Since I'm opening the lid a few times to baste the ribs I can keep track of how fast...

Good advice! I don't mess around with checking the temperature or fancy charcoal setup's when doing ribs either. I marketed the vent settings on the ash catcher for 1/4, 1/2, & 3/4 open. I like to use the charcoal baskets when doing ribs. They get good/bad reviews here, but I think they make...

I usually use 1 part hickory to 2 parts apple and/or cherry for butts, ribs, and briskets. When I do poultry I'll use #2 chunks of apple.

No. cow! :)

A 12-13 pound packer will fit on the 18.5 with no problem and you can shoe horn a bigger one and make it fit. I like the whole packer myself. I like having both flat and point meat. When I buy them I try one with the most uniform thickness. You probably won't find one perfectly uniform, but...

That's pretty much how I do it as well. I try to control the temperature on the way up, rather than fighting with it trying to get it back down. I do that with the bottom vents. Like Dave said, I make a few adjustments in the first hour or two and them pretty much leave it alone. I shoot for...

Virtually closing the top vent could have contributed to your problems depending on how long it was closed for. Getting better control of your cooker should fix a lot of your problems. Good luck with your next cook.

The weber starter cubes work good. One is plenty unless you're in a big hurry. I have an octagon concrete paver to set the chimney on when I'm using the WSM. On the OTG I just use the charcoal grate on the grill.

I've never tried a HH brisket. I do them low and slow overnight. I let them rest in foil and a cooler for an hour or two before I serve them. I slather them in mustard before I rub them. You can't taste the mustard in the final product, but it helps the rub stick to the meat and promotes a...

Get off what you can and don't worry about it. The food doesn't touch the water bowl and the flavor of the finished product won't be affected by a less than clean water bowl. You could order the Brinkman Charcoal Bowl if you don't like having a dirty water bowl. I've done cooks lasting...

I've used one a few times and am trying to like it. I don't. My biggest complaint is the slowness in measuring the meat probe temperature. Watching the temperature climb is like watching maple syrup flow in winter. My go to thermometer is an instant read dial thermometer. That seems to...

That looks good to me. I usually do prime rib on the OTG rubbed with Kosher salt and cracked pepper. I like to taste the beef so I don't apply any extra smoke during the cook. Applying smoke to prime rib makes it taste like hot dogs to me. That being said I certainly wouldn't turn down a...

X 2. I made ribs this past weekend and was tempted to try foiling. It comes down to the fact that I'm too lazy to go thru the effort to foil when my guest and myself are perfectly happy with the results without.

I use the OTG on the deck with no grill pad under it. It's never left unattended for any length of time. Our deck is old so I don't worry about stains on it. Fire on the other hand could be a problem. For that I make sure I empty out the ash catcher after every use. A full ash catcher could...

I've got a couple on the OTG with some corn on the cob and a pork tenderloin now. I hope mine come out as good as yours. We'll see in about 10 minutes.

What kind of wood are you using? Besides using too much species affects the final flavor. Hickory and Misquite tend to be stronger in flavor. Apple, Cherry, Pecan and Maple are on the mild side. Oak is in the middle. I usually use one part hickory to 2 parts apple or cherry. I like the...

I did #3 racks of St. Louis Style Swift ribs today from Price Chopper and they had the membrane still attached. I have never come across ribs with the membrane removed. Even the ones I buy from the local butcher shop still have them on.

I've noticed sometimes BBR's are real good and sometimes they're just OK. It doesn't seem to matter where you buy them. What does matter is how much fat is distributed throughout the meat. Fattier ribs are jucier more tender. Fat = flavor. I also think it depends on how hungry you are and...

Since I got A OTG last June I think my gasser has been used 2 or 3 times at most. Charcoal is a little messier and a little more work, but the results are worth it. I get the chimney going and go inside and do my prep work. When the prep works done the coals are ready to go. Once you are...