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I know most of us here have settled on a preference when it comes to fuel for our WSM. Some like briquettes while others go with lump. But I know there a few that go with a combination of the two when using the Minion method. My question is to those folks. What's your setup? Do you go with...

nice - it must have those new anti-grav cooking grates. I heard Weber was working on those.

Royal Oak - only problem...you gotta go to WalMart to get it

I was wondering the same thing. I bought 2 charcoal grates from Home Depot - the first one was too small and the second one was too big.

I think you're good. I've done it that way and didn't have any problems. I think thats the way most people do it.

Looks good - now that you've learned a few things you could do differently next time, I bet you're just ITCHING to do it again. It can be addicting.

Monty - I think you may have gotten a bad unit. I have both the old and the new and have used both extensively without any issues.

ET73 or the newer ET732. Pretty much the same unit but the ET732 has some slight improvements. I have both and they work great. Never used them on an overnight cook but thats only because I haven't done one. I know they would work great overnight.

You may have a little too much equipment for what you do. I do the same on an 18.5 easily. But you never know. Once the word starts to spread that you're the man on the smoker you may find yourself cooking for some bigger crowds. As far as the chimney, I know the difference in price...

I see a lot of videos and posts where guys take their rub and rub it into the meat. But I've also seen some guys - even guys on the competition circuit that say NOT to rub...simply sprinkle evenly. I'm just a network engineer who likes to smoke meat in the backyard. And most of what I know I...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">...those times I need to cut the slabs in half to create room. </div></BLOCKQUOTE> I hear you man - I used to do the exact same thing. But I recently got myself a good...

I think it means having your name called as a top finisher in a category. I remember seeing that on the first season of BBQ Pitmasters a while back. I'm not into competitions so all I know about them is what I saw on the TV show. And I'm sure you've heard this before - but the only dumb...

I've had the exact same experience. Either thats just the way it is or we're both making the same mistake. Whatever the case, I have since stopped trimming my spares and I cook them untrimmed. I like the way they come out since I've made the change so I'll continue this way. The way I see...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> Just keep in mind that any slabs that hang past the edge of the pan will not cook near as evenly. Even on the top grate, the outer area of the grate is the "hot spot" of...

I use a Brinkmann rack with 6 slots. I use it on the top grate and I never rotate. You don't have to. I only open the lid every 45 minutes or so to spray with apple juice. And I probably don't even need to really do that. I just do cuz its part of my routine. I would think on your 22" you...

Asfar as how much charcoal? You should be able to get a nice 250 with the minion method. Although I have an 18.5 and you have a 22 so the number of coals may vary. But what ever you normally use for low and slow should be fine to maintain 250.

I've done larger standing rib roasts (AKA prime rib) from 4 lbs up to about 7 lbs. I've done them at both high heat and low and slow. It depends on how you like your meat. Since you plan to cook to a temp of 127 I assume you like it medium rare. If you go higher heat, say up in the 300s...

Well plum wood smoke away my brother. As far as a rib rack, I recently purchased a Brinkmann rib rack that works really well. It has 6 slots and is designed to handle your spares untrimmed or St. Louis style. And because u have a 22 inch WSM you could easily fit all 6 in the rack without the...

I would say just split them up - half on upper and half on lower and go for broke. Not too sure about the plum wood. I assume you've used it before in your Brinkmann but I've never heard of plum wood as good smoke wood for BBQ. Something different though - could be interesting. But I would...

That toggle latch thing seems like a good idea. But if you're not careful and you think you have the latches undone but you forgot one - and then you grab that lid handle and pull...DISASTER!!! But other than that it looks nice. Eyelets for temp probes, extra large water pan, its got a...