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You may take this into consideration as well, if you increase the amount of fuel surface exposed to air your fire will burn hotter and yes faster because of the more exposed surface sadly the ring may keep your fuel to tight to accomplish that. The good thing is you can try all the various...

Jason, if you're going for higher heat for chicken try this, 1 chimney of unlit with 1 full chimney of lit dumped on top of it, keep all vents open and if this doesn't get what you want try it with out water in the pan or just take the pan out all together, that's how I do wings. The reason your...

You don't find many really good deals on Webers on CL around here, well there's the one guy selling 4 WSM's with stokers, but when I first saw this add my first thought was "Yeah, right, misprint" then my second thought was this could be a wife getting rid of her ex's toys. Some of the prices...

There's a lot of options for a roof, even something like one of those little grill gazebo's at Wally World or Big lots, heck even a Quick Shade pop up, mine you can adjust the legs lengths so maybe you could stagger it on the wall and ground but if you go that route get one with the flap/air...

Jason, glad you finally got your new toy, looks good with all the other Webers. By the way, was that the Performer on CL in Rockhill,SC? I saw the add a several weeks ago, read it at like 5:00 AM and a few hours later the add was gone, but it looked just like that one and it to was $55.00. Good...

I felt the same way when I first got mine as well, it just didn't have the control everyone said it would but after a few more cooks it started getting easier so give it some time and do some more cooking.

I's sorry to say that I no longer have any baskets left, if by chance I can get more made I'll post it here.

The members here are always saying to try different things and use what works for you, looks like you did just that.

I can't see your pic but I imagine if it's a flat cut it's probably trimmed already if that's the case it could dry out easily if you're not careful. what I've done in the past, and mind you not all of us cook the same way, is start it as you have planned, cook to about 165 then put it in a pan...

You can also use a cooling rack on the top grate and set the lower grate on it so everything is up.

There is more than one way to skin a cat ....

I guess I fit in that MOTR area, I usually run my smoker at 250-260 for butts but the only packer I did was start low and go semi high around 300-310 and really liked the results.

If you foil your meat either to finish or rest, there should be some juice in the foil, put it into a bowl and set it in the fridge so it separates and the fat gets hard, pull off the layer of orange fat, warm the pork jelly that's left and mix it back in with some rub

Yeah they'll smoke a little around the door and lid but I seriously don't think it affects the cook nearly as much as a out of round section. I'm one of the guys that didn't like the smoke around the door so I put a large piece of HD foil behind it then put the door back on and just tucked it...

ChuckO, the top rack is the bottom rack I just have it sitting on top of a cooling rack so you might be able to do the same.

Never posted a Smoke Day pic and someday I may even get a T-shirt and banner as well Well it was Ribs & Chicken The chicken was a little rub only, and one rack of ribs was glazed with a little butter because my Grand daughter doesn't like sauce and one with SBR, no mustard or oil slather...

Better make more than one, if you only do one it may get eaten while you travel .... :rolleyes:

I've only done one full packer but from what I've been told injecting is totally up to you, a flat IMO does better injected. Yes you can put the rub on the night before and then if you like add a little more right before you put it on. The moisture is in the knowing when it's done and being dry...

You can do more research but here is one article about the " Costco Code" http://lenrapoport.hubpages.com/hub/Secret-Codes-Will-Save-You-Money-At-Costco

oooooh I forgot cheese, the smoked gouda is really cheap and very good, books and batteries, you really do just have to walk around the place, we get most of our paper goods like plates and bowls and towels there, the big box of heavy duty 18" foil is cheaper than the restaurant supply store by...