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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jason Pedu: For spares I usually set aside 6 hours. I never use foil. I just put them on with the temp. around 225-250. At around the 5 hour mark I use...

If I get stuck having to use chips I put them in a well sealed foil pouch with one small hole in it, you want as little air as possible getting to them.

3/4 chimney of lit seems like a lot for a MM start to me, how soon do you have to turn back the vents to keep your temp from getting to high? If you're starting with to big a fire and have to choke it to much to maintain temp it won't burn as clean.

Rancher is better charcoal than regular Kingsford but it's still just charcoal, I wouldn't go that far out of my way for it. If you're ever in the area for other reasons it may be worth grabbing some though.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by r benash: Have a metal skewer? Or anything like a small fork, butter knife, even a temp probe will do. I use a metal skewer usually. Gently push into...

I usually don't bother with foiling, I just throw them on and pull them off when they're tender.

All I usually do is scrape the grates and empty the ashes, and about once a year I soak the grates in Powdered Brewery Wash. I never had a problem with anything growing in mine but I imagine the likelihood of that problem would vary from region/climate to region/climate.

I use a drip pan made for use under a hot water heater and soak the grates once or twice a year in powdered brewery wash, you should be able to get one of the pans cheap at any hardware store.

I would be very interested in how long it goes with no water in the pan, doing the clay pot mod made a big difference in mine.

New York City and New York State are like two totally different worlds, if you're not familiar with the area web search results aren't going to help much. Added on edit: I did a little homework online and there isn't really a lot I can find out by you, I would say Bryans link would be your best...

I don't like to have the meat fall off the bone, I like it to pull cleanly away from the bone when you give it a slight pull. I usually just throw them on and cook them until they pass the toothpick test. I don't use foil and as long as the lid is somewhere between 225 and 275 I don't worry too...

IMHO it's not that Kingsford is bad, there's just better alternatives out there. As far as Cowboy lump goes I wasn't impressed with it. I didn't find any plywood or other garbage in the bag I bought (it seemed like it was mostly hardwood flooring scraps), but it burned very inconsistently.

I do what Kevin described and never had a problem. Just stick a toothpick in them and when it goes in easy they're done, the only thing the clock tells you is when it's time to start testing them.

Put the thermometer in boiling water and make sure it reads 212 degrees.

Use your Google-Fu to look up "Powdered Brewery Wash", just soak your pan and/or grates overnight and they'll rinse clean the next day.

I use a 14" saucer inside the stock water pan and will never use water again. The temp stays rock steady and I haven't noticed any difference as far as moisture is concerned.

I would have to do some research before making a final decision but it would probably be either a BDS or a ceramic, with building my own BDS clone being a possibility.

I've had mine about 2 years and it's definitely the best $200 I've ever spent. <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Davidd: I have read one benefit to being able to pick one out is getting...

Mine won't extinguish the fire even with all the vents closed, with the top open and one or two bottom vents 1/8 to 1/4 open I can hold 225 all day. As long as the food tastes good I'm not going to worry about it.

So what is the root cause of the problem? Is it because you just can't get the meat far enough above the fire?