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That looks really good. I did almost the same thing two days ago. I used 2 regular chuck roasts that were like 3 pounds each. I cut them into thirds and put all 6 pcs on some thick sliced onions. Beef broth in pan and meat was rubbed with some standard bbq rub. It was a little tough when done so...

IMO you should get 100 bucks (or more) off the retail price of a wsm. Otherwise go buy new! Look for extras that sometimes come with them too..

Ribs are the first thing I messed up on my WSM many years ago. Too much hickory is a bad thing. My go to wood is apple. I always throw 1 chunk of hickory or cherry into the mix however. When I messed up those ribs they were not even edible! They were cherry red in color from too much hickory...

I have found that they add a delicious smokey flavor to food! I ate a lot of paint chips as a kid! Just kidding of course. Use a ball of foil to knock them off the underside of yer lid as needed...

I love the lid holder too. I did the same thing with my old 18. I used 8 inch legs and then you can hang the lid from the bowl wo it touching the ground. I like your idea better thou.

200 is a good price since they are 300+ new. I would trade my performer for a decent 26er..

Chuck eyes are about the same as a rib eye! Because they do not look as good they are cheaper in price.

I have the 18 inch WSM. I haven't used my rib rack in years cause i can fit 4 racks or more wo it. Not sure what brand it is. I personally don't like to do ribs on multiple racks if I don't have to. I have also just piled the racks on each other! Every time you spray or baste just move ONE rack...

A rib rack works good to if you dont mind putting ribs on der sides!

I use Kindle brand charcoal. It is made by royal oak. The briquettes are bigger than Kingsford. Who cares if charcoal lights a little slower or faster really. If I was in a hurry I would use a gas grill! On a 14 hour smoke, does a few minutes matter? I get it at save-a-lot food stores and it...

oven cleaner and put in a garbage bag overnight. done..

I leave that much fat on too, looks great!

I gotta get me a tri-tip. Never had one.

Yep what they said. If you most times cook for 6 people or less than the 18 is plenty big. If you sometimes cook for more than that, then the 22 might be the better choice. I have had the 18 for over 10 years and love it. I have done 6 pork butts on it at once. I skewer them in a tripod. If you...

The only issue I have had is a couple times when I did not use water the drippings (grease) burned giving the meat a bitter taste. I prefer to use water in it for longer low n slow cooks.

As long as you chop it all up it will work. That is what a lot of bbq joints do. The reason shoulder pulls so easy is because it is several muscles. The leaner parts of a whole hog wont pull apart as easy, so you can chop it all up and mix it and sauce it. It will all have a great smokey flavor...

I tried the clay saucer. Did not like it only because grease dripped around the saucer into the foiled pan. So they stuck together. I had to refoil everything. I had double foil already on both sides of the pan and saucer. I used a ton of foil.I prefer to just use the foiled water pan. If I need...

Looks like some nice pork!

George , you know I always love yer 2cents! really, I love honesty. The first thing she said at weber was "DID YOU MOVE IT BY LIFTING ON THE TABLE"? Ummmm ummm nooo.. DUHHH. The stainless steel version had handles to move it. It is a grill that is in a cart on wheels, so it should be able to...

Plastic putty knife.