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I did not want to hijack the post below or seem like a jerk about anything. So I figured I would just ask it in a new thread. Why not just smoke in the WSM and use the kettle for grilling? I have often read these stories about those doing ribs or whatever on a kettle when most on here have a wsm...

Alum pans are ok sometimes but normally not necessary. Mr. Mixon does this to make good looking BBQ for competitions and it looks good in books n magazines. It will make clean up easier , faster. To me bbq is about slowing down, taking yer time, drinkin a barley pop. If you have the funds then...

Thanks for the replies guys! I will be getting my own set as soon as I save up for them!

I almost always finish my butts and brisket in the oven when it is cold outside. Most times this is faster, and foiling it makes it tender.

You learn somtin new every day. I will try this idea soon. tyvm.

I sprang for one back in like Oct or Nov when they went to 199.. I had been looking for a used one for years. The few I have seen around here are gone the same day. They have been 150 dollars or more on CL.. When I saw I could get one NEW for 200 I told the wife you could be done w my xmas...

Warm the sticker with a hair dryer. Use a plastic putty knife to get it started. It will come off.

15 % larger huh! For 500 washingtons I can buy ....well you guys know... Any Weber I want! x3 ...

I am thinking about painting my wood handles on my old 18 incher. The wheels and legs were so jiggly any more and when I would roll it to move it it fell apart several times so I threw out them legs and wheels. I used 8 inch galvanized pipe for the legs to make kind of a portable "smoky joe"...

My question is, why spend 250 plus to add on to a kettle when you could buy a large 22 inch WSM for less than a otg kettle and that mod? Save yer kettle for grilling and small smokes and use yer wsm for large smokes.

I looked at them online cause I thought it was kind of neat. The price seemed high but it looks high quality to me. I can get about the same amount of food on two racks so why get the rib-o-later? What are the good and bad (if any) points of using it? I really want to take my bbq to the next...

I got my performer that I have always wanted. It was on clearance at HD. I told my wife I will get rid of 1 of my 5 other webers if I can get that performer. Bye bye old 22 inch ots kettle!

That meat looks fantastic. I have, like someone above said, finished butts in the oven. This gives you an exact temp that you want if it is cold OUTSIDE. You can foil them and putem in a 350 degree oven and they will finish fine. I have done this numerous times. With brisket too!

Also remember that beef does not absorb as much smoke as poultry. Try using more wood and for a longer duration. I like to put my brisket on right from the fridge. I rub it the night before and put even more rub on when I throw it on. IMO cold meat will get a better smoke ring.

I had the same problem in my wsm 18 incher. The charcoal grate was warped and was letting full size charcoal fall thru it. Weber wanted 18 dollars PLUS shipping for the correct replacement. No thanks. I went to Lowes, bought the charcoal grate for the 18 inch KETTLE. It is smaller but just turn...

Trial and error my man. How cold or warm is it outside? In the summer obviously you WOOD use less. I generally use about 1/3 of a chimney full if I am doing a longer, low n slow cook. If I want a higher heat, and a faster cook use like 1/2 to 2/3 of a chimney full!

I also prefer wood chunks over chips. If I have the chips on hand though I like to soak them in water for a bit so they do not burn to fast or hot. You can, like those said above make a foil packet out of double wrapped foil and poke holes in the top. I also wet them just a bit when I do this...

Hmmm, I can not say that I HAVE had that ever happen. My guess is that it got damp some what and would not burn right, but who knows.

Try the butterflied chicken in the cooking topics. You cut the bird down the back and it lays flat on the grate and cooks evenly.

That is how I always do my ribs. I have had my wsm for over 10 years and ribs come out tough and dry every single time on it. My wifes cousin gave me a recipe called "completion ribs".. It is not some "secret" recipe as it is wildly available. Some call it the 3 2 1 method. # hours in the oven...