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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> My main issue is disposing of the greasy water. </div></BLOCKQUOTE> Yeah - that can be a little tricky depending on your situation. My wife makes homemade gumbo...

I replaced my water "bowl" with a Brinkmann CHARCOAL pan that you can order from Brinkmann. I stress the CHARCOAL because they also sell a replacement water pan. But its too small to fit in the 18.5 - trust me, I know from experience. But that Brinkmann pan is shaped more like a pan instead...

I always foil my water pan - both inside and out. It makes for quick and easy water pan clean-up. Just dump the water and re-foil. And sometimes I don't even do that. I'll dump the pan and then hose it off with the foil still attached. After every few cooks I remove the foil and re-foil. I...

I use my WSM primarily for low and slow cooks. But I have used it a few times for high heat stuff too. It works great either way. Thats the beauty of the WSM - it is versatile if you use it properly. I once had some ribs and a couple tri-tips. I wanted to do the ribs low and slow and use...

The brown stuff is from creosote. Its a by-product of your smoke wood burning. I get it in my dome too sometimes. The first time I saw it I was a little worried. But its no big deal. Usually what I do is use a hose and a steel brush to brush it away. Once I finish my dome is nice and shiny...

I also got mine from AimToFind.com back in Feb 09. I paid $239 out the door - no tax and no shipping. Ordered it on a Monday and it was waiting for me when I came home from work on Friday.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Next time start with less lit. </div></BLOCKQUOTE> I agree with Larry. Maybe you had too many lit coals to begin with. Through experimentation I have found that 20 lit...

I've never done beef ribs, but from what I understand the membrane on them is a lot tougher to deal with than with pork ribs. Maybe the membrane you pulled off was just a layer of the whole membrane and not the COMPLETE membrane. I know some people like to score the membrane instead of...

I used to use blue K and the one thing I noticed was there was a certain little taste in my meat that I didn't really care for. And it was there no matter what I cooked. At first I thought it was because some of the rubs I use have a lot of ingredients in common. But then once I did standing...

I got the Cajun Bandit SS door for my 18" and I like it. The thicker door has a nice tight seal and it just feels sturdier. Even though you fixed the issue with your stock door I would at least consider the Cajun.

The most I've ever done is about 24 hours when it comes to marinades. Not to say you can't go longer, but 24 is the longest I've ever gone. I know when it comes to rubs on pork you need to be careful with how long you let them sit on. If the rub has a decent amount of salt in it, it could...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I haven't thought about it til now, but I think I'll use HD foil next time since it ought to be more apt to come off in one piece. </div></BLOCKQUOTE> I always foil both...

If you can't find the Brinkmann charcoal pan in stores, you can order it directly from Brinkmann @ Brinkmann.net. I have one and it works great.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Martin S: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Sounds like you'd...

Thats looks tasty - nice and juicy with a nice smoke ring. What was your temp range?

It's kind of a pain in the rear but if you do it just right you can hang it on the middle section. You have to do it so that the clip is wedged between the lid and the middle section. That way the transmitter gets kicked out so that the plastic is not touching the hot middle section. Kinda...

I like the Charbroil brand Brush Hawg from Home Depot. Its got steel bristles and a hook for hanging. Also has a pretty heavy duty handle. As far as other stuff like tongs and such, the ones I use are nothing special. I know a lot of guys like the Steven Raichlen tongs. Also Steven Raichlen...

Last night I was reminded of why I HATE going to WalMart. I went to the WalMart in Fontana, CA off the 15 at Foothill, to see if they had any Royal Oak Lump. The WalMart near my house didn't have any but I was up that way dropping off my niece at Grandma's house so I figured I'd check it out...

I usually use water in the pan when I'm doing anything low and slow. A lot of guys leave the pan empty. Some prefer the clay saucer. I don't think any one way is better than the other. Its just a matter of personal preference. Once you use the cooker a few times you'll find what works for...

I own both the ET-73 and the newer ET-732 and they both work the same way. There is a clip with a hole in it that you attach to the cooking grate and feed the chamber probe through the hole. They made a slight mod on the ET-732 clip so the probe doesn't slip out as easily. Some guys put the...