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I've added charcoal to my 22.5 on longer cooks and haven't had a problem with off taste. I'm wondering how long you cooked the beans and were they on direct or indirect. Beans cook fast. My other thought is the olive oil from the pan with holes poked it it dripped onto the coals and made a...

I don't spray anything on any of the grates either. I usually pull the center section and burn off the cooking grates over any coals left before extinguishing the fire. Mine is a DZ (08) and the cooking grates haven't started to rust yet. They're cheap enough to replace when they do.

I've got a 732 in the box unopened. I'm going to try at some point, but if it breaks or doesn't work I'm done with these fancy expensive thermometers. The last time I cooked something and needed a thermometer I went throught #2 probe thermometers. The first was some no name wireless...

There's no need to replace it unless it's rusted through and won't hold the charcoal anymore.

For most cooks I do like Alan suggests and bank the coals and do a combination of direct/indirect depending on what's cooking. The baskets seem to get mixed reviews here. I have them and use them for longer indirect cooking sessions when I don't want to sear. I think they make the coals last...

I apply to rub right before I fire the cooker. I coat them with mustard first, then apply the rub and cook. I never thought about using Olive Oil, but it may be worth a try.

That looks good. Since I've got the kettle I've been cooking a lot more tenderloins. The kettle makes them come out juicy with little effort. I've been buying the ones already seasoned and vacuum packed. It's an easy meal to throw on after work when times a little short.

I don't par boil potatoes. If you like crispy skins you can wrap a whole russet potato in aluminum foil and place it directly in the coals. It takes about 40 minutes or so to bake, and I turn them once or twice. When they're done you can top them with whatever you like. New potatos I grill...

I do brisket low and slow (around 250 degrees) and seem to run around the 1 - 1.25hr/pound. Pork butts seem to be in the 1.5-1.75hr/pound range for me. The last brisket I did was around 12lbs and I kept it in a cooler for about 4.5hrs before I served it. I didn't have a thermometer in the...

Looks Good. I like your helper. I have a helper that looks just like yours. She'll be 2 in December. I don't usually give her too much BBQ. She'd eat it down, but I'm a little afraid of what would come out the other end. Bulldogs will eat almost anything, but it doesn't always agree with...

I usually pull the middle section are rest the top on the charcoal bowl to shut down my cooker. I found with the middle section attached there is still enough air leakage around the access door and cooking sections to allow the coals to smolder without completely extinguishing even with all the...

I did a 12LB brisket Friday night low and slow. I trimmed the fat (but didn't totaly remove it) and smoked it fat side up for about 11hrs. It was cold when it went on the WSM and I used the Minion method. Saturday morning at 9 o'clock the brisket was at about 160 degrees when I foiled it and...

One suggestion might be to start your overnight cook a little later than usual. In the morning you can pull the first butt(s) you're going to serve, wrap in foil and finish in the oven. Let the butts you're going to serve later finish low and slow on the WSM. Another option that comes to mind...

I foil the outside of mine just for ease of cleanup. I crimp the foil on the top edge of the water pan so the foil stays above the water line. I don't do the inside of the pan. When I'm done I take the foil off and rinse out the inside of the pan with some soap and water and an old dish rag...

I don't inject mine and I just wrap them in foil and put them in a cooler. I've never had a problem with dry meat doing this. I'm wondering if they were still too hot when you pulled them. If they're too hot when you pull them the juices will run out and evaporate, leaving dry meat. I'll let...

I use the Minion method starting with 2 gallons of cold tap water in the water pan. I start with a full ring of charcoal, light between 25-40 depending on conditions and place them on top. I start with all vents 100% open and when the temperature hits 185 - 190 I cut back to all vents 25%...

I paid $2.39/lb at Maines a few months ago.

That's the exact wood combination I used on my last pork butt smoke and it was perfect for me. I run my pork butt smokes around 225-240 using the minion method. The smoke ring/flavor has more time to develop if you start with cold meat and bring the temperature of the smoker up slowly. I use...

I just throw some unlit charcoal in if I catch it soon enough. I've never noticed any off flavors from doing this. The brinkman charcoal pan water pan cuts down a little on the amount of fuel I start with, but it's usually only an issue with pork butts. My last cook almost all the original K...

I put #2 8 pounders on at 9:30 tonight. The WSM has been holding at 230 for the last hour and half. The weather is perfect for smoking tonight - comfortable temperatures and no wind. I should be good to go for a late lunch tomorrow. I hope your first overnighter is a success also!