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Most people will tell you 25-40 different from lid to top and bottom grate. Honestly though, that will vary based on a few things. - are you using water? Water may hold the temp on the bottom grate a bit lower as the cooler water will radiate more to that grate. Clay saucers and sand may...

I'm a firm believer in the Minion Method and I like how "clean" I can get my smoke. Typically within 20-30 min of dumping my lit coals I have zero visable smoke unless I add wood chunks. Personally I like to form my lit in the center of the unlit in a pile. Then I lean my smoke wood against...

this line " It was a flavor that you almost smelled more than tasted" really makes me think of cardamom. In some areas of Jordan they actually put cardamom in their coffee and I have seen recipes for coffee/cardamom rubs. Look for it in the pod (green pods) and use sparingly. Its a rather...

If you are having guests I would suggest doing a split cook on the WSM and your gas grill. Assuming 12 people I would guess 6-8 racks of ribs would be plenty and I would throw 2-3 Whole chickens on a rotisserie. I know doing everything on the WSM seems like a good idea, but mixing chicken...

Another great customer service story. Just a couple things. First I personally didn't measure my parts but I think the "perfect seal" aspect is a bit over-rated. Honestly after you cook a few rounds of ribs and 2-3 butts in there you will find the cooker has a way of sealing itself. Don't...

My wife has a pretty strict diet that has required her to eat lots of greens. While we hit a "salad rut" early, we quickly realized all the different possibilities when you start adding fruit (fresh or dried), nuts (freshly toasted) and a wide array of cheeses. This time of year we are heading...

Once again I would say that I cater to my audience. The vast bulk of people think of ribs as slathered in sticky sauce and pulled pork as being essentially boiled in a sauce. My general rule is that I rub ribs sparingly if I know I'm going to sauce. I tend to thin out the sauce with apple...

It's all about audience. My wife and her friends want "fall off the bone"... so I'm not going to try to convince them otherwise. When I cook ribs for myself I typically don't foil but I prefer more "bite" to my meat. As with everything in this hobby, it's all about what YOU like. Some...

When using the clay saucer one MUST be very alert to catch the temp on the way up. If you miss than it's insanely hard to bring down without choking out your fire. Once you overshoot your temp the clay will start radiating that heat making it harder to bring down. Often that leads to over...

Nostalgia is a wonderful thing. For anyone who grew up with their Dad dumping half a bottle of lighter fluid on half a bag of K then I'm sure somewhere in your mind you will have a trigger for those exact tastes and smells. Especially when grilling, the smell of burgers or steaks cooking just...

I just cooked up a couple dozen and my standard practice is to use only 1/2 pieces of bacon and cook at 250-275F. You will never get fried bacon crispy... but you can get "bite thru". While 99% of the time in my house I use nice thick butcher bacon, for ABT's I tend to buy the cheap bargain...

I never use water so I guess I would definately vote no water. As for the cook. ABT's are great at most temps... that's the beauty of them. You can cook on the gas grill even. Basically all that changes is the cook time. At 250 it can take 1.5+ hrs for the bacon to crisp. At 325 it's...

St Marys is about half way between for us Dave... You up for some party crashin?? haha

If you are concerned about smoke I would definately advise moving to lump and only starting with 1/2 chimney or less. Lump ignites MUCH faster and once any charcoal is lit it will produce minimal smoke. Using a huge chimney of briq and having it slowly catch is a recipe for rolling smoke...

Another fan of reverse sear here. I do with a lot of my roasts. You get way better control on the "doneness" of your meat this way. Especially on something with a lot of fat (like a rib roast and even tri's) that can hold up to a longer low temp cook, you get a superior finished product I...

So then what are you going to eat on sunday? Seriously... directions please! haha

My suggestion would be to pick up the phone and call a local apple orchard. Even a handful of limb wood last you a while. Most guys will sell it cheap or give it away if you are buying apples. As for some of the other woods... Smokinlicious is great. I bought a bag of double fillet hickory...

I use a 14 inch saucer and I like how it sits on top of the water pan. It will catch all the drippings and if you give yourself a little extra foil you can make sure the foil over laps the seam between the saucer and the water pan. This will help prevent grease from sneaking into the bottom of...

My thoughts.... take your old grill. Disassemble the cast lid and bottom. Take those 2 parts to a local scrap yard and sell for 10 bucks... use that 10 bucks towards buying a WSM! haha

I'll add my vote to the "start with less water" camp. The water is cooling your cooker even when it's boiling (it's only 212). The larger the water mass the more heat energy you will need to counteract it's cooling effect. If you are going to use a full water pan I would suggest filling your...