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I hear that beer can chicken is moist by itself wo brining. I would try it wo first.. just my opinion..

I agree Dave, that the 18 is best suited for 4 large butts. 6 or more is quite a bit of work but on the rare occasion you need to do it it can be done..I done about 40 ABT's, and two rack of spares and chicken thighs on one cook this last Saturday! Most swear by the 22 but I can cook a ton of...

Hit the underside of yer lid every two or three cooks with balled up foil to knock off flakes and keep them from building up! I almost never clean the rest of my WSM with the exception being the grates of course.

I have never got 15 hours out of one ring. I have the 18 and I also live in Michigan! Colder here, use a little more coal... No big deal because I rotate the meat half way thru a long cook any way, I disassemble the WSM and shake the ash and add more coal accordingly. No big deal to add some...

It surprises me when some of you can not find, or rarely see chuck eyes! We have them all over here in Michigan. They are often on sale for 2.99 a pound!

I like lens idea of putting cold ashes in the charcoal bags. Right now I dump the hot ashes in my (in ground) fire ring. Then twice a year shovel it out , yuk.. I could get rid of it a little at a time this way...dean

Switch them around half way thru! That is what I do. Bottom to top, top to bottom and also flip them at this time. Gets even cook and bark formation.

EVERYTHING looks great!

If they COULD say "made in USA", they would I think! If you look on the vents of a lot of kettles now it says ENGINEERED in Illinois! Not made in...I suspect its full of Mexico or China parts and put in the box here...Any one want to buy my performer for 200 bucks? These cost over 400 new! Really!

I fell to pear pressure by thinking I need a new performer. I bought one of the new ones at Home Depot for 199. By the third use the table top was cracked already! I am not impressed. In pictures it looks much thicker. It is real thin plastic. And yes weber did send me a new one but so what! I...

Use a thermometer inserted in the lid to check the temp and compare. Change the kind of charcoal to see if there is a difference..

Yep it is very tight. It will take yer smoker longer to get up to temp because THATS A LOT A MEAT! All you to is lean them inwards till they almost lay on each other. So they are kinda standing on there edges. Then take wooden skewers and just pierce them in to hold the butts from laying on each...

I remember one on here last year. I think they used jimmy dean maple sausage.

I get all my ribs at gordon foods now. I like the st louis ribs. They come out to about 7 dollars a rack but worth it to me. No trimming to do.

You can do 6 large butts on the 18 incher. I have done it using wooden skewers to hold the meat in a tri pod. Half way through the cook I switch all the meat around for even cooking and bark formation. Butts on the bottom go to the top, etc....

It is easy to make your own from scratch too with a ketchup base. I also make a honey mustard bbq sauce that is awesome with pulled pork..

It makes one of the BEST sandwiches ever...

I do not use kingford much any more. They seem to have ruined their reputation imo. Over priced too.

Most other smokers it is harder to hold temps and use more fuel because of the design..

@ 2.25 why eat burgers ever again? We get regular chuck roast on sale around here for $3.00 a pound or so.. Chuck eyes on the other hand are 4 dollars plus ON SALE! You got a steal at that price.