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Water in the pan.

The door on my 14.5 is nearly airtight after using it several times and I didn't do anything to it. I have noticed some that needed to be bent.

This garden store carries a huge selection of Weber products including the 22.5 which is rare. If you buy it they give you the floor model so it's ready to go.

I'm close to pulling the trigger on the big guy but I doubt I'll cook for large number of people very often so I'd like to be able to cook a couple racks of ribs w/o cutting them. I don't use water most of the time.

I own a 14.5 and am considering adding a 22.5. After going in a garden shop to check out the 22.5 I realize it's a beast. I just wonder if I wanted to do say ribs, how hot I could get it and for how long? One perk to the 14.5 is it doesn't take that much coal.

Idk what the deal was? I let it burn 30 minutes longer than I normally do before putting the meat on to try to get a clean fire. I figured surely it would clear up. Having to add sauce to brisket broke my heart....

So I decided to try another charcoal with my brisket the other day. I used Stubbs instead of my normal Kingsford. A lot of people gave it great reviews. I figured natural was better. I couldn't get it to burn clean until 4.5 hours which made the meat taste over smoked. Kind of made me mad...

Water can be good for long cooks. Especially if you're too busy to check the fire every 30 minutes. (Fire management is the fun part for me) I thought the bark on my ribs the other day was lacking do to too much moisture. They mostly cooked on a rib rack. The flavor was good tho

You want to make sure your bark is set before wrapping. I wrap ribs but just a short time.

The salt content is what I'd be more worried about. They should be fine. Grocery stores season meat all the time that doesn't sell right away.

Hopefully a brisket on Tuesday. Looking forward to trying the white oak

I don't think I'd even try a long cook without water on a WSM without it being well seasoned. That includes a daytime one.

I was just at my brother's house and stole some white oak. He has enough smoking woods to last for years for his Lang. I'm planning on doing a brisket myself with a good all natural charcoal soon.

It could be that my local Wally World is trying to clean up. When I bought some the last time they had plenty late into the sale.

That $7.94 price is hard to pass up (still going) but I'd like to try some better quality briquettes. Lump burned too fast for me.

I cut up a chicken and added a 6 pack of large chicken thighs at the same time on my last cook. Without water the bottom cooks faster btw.

I find its really off when you add cold meat. It eventually gets closer. The bottom without water cooks even hotter. I had chicken on both grates. The bottom was 13 degrees more done

We have Steak peach paper at work. I think I'm going to try a few sheets of that on my next brisket. I hate the foil.

Count me as very satisfied. I have no problem with long cooks. I do want the 22.5 one for whole briskets and possible large parties. Perfect for 1-4 people.

I just paid $7.94 for two 15 lb bags at Wally World last week. It was just regular blue tho.