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If you want it really hot Jim, I do the same, no reason to have all the briquettes lit in the chimney. Dump and leave it uncovered for an addition 5 to 10 minutes and they're good to go. Then spread them out as needed. No charcoal taste at all. If it needs to be really hot, dump some addition...

I've had my DigiQ DXII over three years, sometimes I use it on the kettle too. The only problem with it, there's nothing to do once the cook starts except an occasional mop. Set it and for get it. :-) A few of my larger cooks, big chucks and briskets ran flawlessly for almost 30 hours and I...

I had some old WSM grates that I have not cleaned in years with the exception of burning them on the kettle. This last weekend I purchased the water heater pan and soaked my grates in Oxy-Clean and then hit them with a plastic scrubber pad. It took grates down past the nickel plating, in parts...

Robert: The bricks look like a real nice alternative to the basket. Cooking indirect on a 22.5 has more than enough room. Thanks for the photo. Appreciate your thoughts, the bricks are a good idea. CraigW

Paul: One thing for sure 230 F is definitely too low and slow. I am definitely going to do this cook again, I will try them at 275 F and see how they come out. I'm always up for learning something. CraigW

Enrico: You’re correct the meat was just a little bit under cooked. I pull them off at 9 PM, it was getting late. My original goal was to bring them up to about 200 F. The meat temp in the photograph is 192-195 F. You have an excellent eye for me. CraigW

Tom: I can't even begin to elaborate how much information I've been able to use from this site. Hope you become a regular. CraigW

Nice job Tony; great recycling job. I used to have a Weber gas grill, used it for years until the bottom rusted out and burners fell on the ground. Think I went through 4 sets of burners on it. Anyway with no bottom, there was no rebuilding. Since then, I went back to a Weber kettle I don't...

I always start my WSM with a propane torch that I bought for a few bucks at HD. I'm still going on the original bottle that I bought several years ago. The refills are very cheap. Just pile up 6 to 8 briquettes and light them up. Once lit, they don't go out unless you starve them for air. CraigW

I use Palmolive and water with a throw away rag. The soap cuts right through the grease and I don't need to worry about rinsing since I never put food directly on the table. This one is 3-years old at the time of the photo.

John: Those chilies looked great, made me hungry instantly. I like to throw them inside the birds too. Nice post. I've been thinking about purchasing a 14.5 or building one. I like the features of the purchased one but since I already have an extra Silver Joe that I picked up for free, I'll...

I did request them movable, just could not figure out how to draw it in sketchup. Hope you don't mind, but I copied your photo of the cross brackets to illustrate a finished product. When I get it built, I'll make sure to post a photo. Can't thank you enough for the help. Can't wait to cook some...

Wife came home with some boneless beef short ribs from Costco, $4.49/lbs. Generally we buy these steaked out at $6 something/lb., but these came in 3-nice big chunks 3" x 5" by 7". The steaks are always good on the Performer, braise and finish off indirect to about 165. Today I'll do them whole...

Cajun Bandit: Cooked at 400 F for an 1 hour15 minutes with a couple chunks of cherry wood. Ending temp 170-175. Filled inside with onion, lime, seasoning, and jalapeno. Injected with butter, coconut oil, habanero spice and SPG. Injected internally breast and thighs and also under the skin...

This is what I'm going to have built for my 22.5. Can't wait!

Plenty of room on the 22.5 to do indirect, enough room for 3 chuck steaks, 3 birds or two whole pork tenderloins. The 22.5 is hard to get up much past 400F without adding lump coal after dumping a chimney of briquettes for some serious searing of steaks. I could not imagine a 26 getting that hot...

Hello Zach: I have the Performer, 4 years and still holding up well. I did replace my coal cleaning fins, it's a cheap fix. I also have a silver Joe. Both my kettles have Craycort cast iron grills. My only thought about the 26" is if you want to get it hot, 400F plus, you'll need to use two...

Ken: I have a 22.5 and i like to fill it up when I cook, usually 40 plus pound of butts, chuck, brisket, 8 chickets or 8 racks of spareribs. After we feast, all the leftovers get portioned into meals and sealed in a seal a meal. We have not gone out to dinner or ordered take out in the last...

I'm told you get a better smoke ring when using water; however, I have never put it to the test. I haven't used water in years, but I do use a Guru to control pit temps. Cooking without water makes the fuel last a lot longer, with a full basket in my 22.5, fully stacked gets me over 24 hours...

Brisket substitute Brisket is pricey, I get mine from a butcher because I do not like the Costco cuts. I usually have to order them in advance, otherwise they won't have them. What I've been doing lately is cooking a whole chuck roast. They have a couple cuts, but it is basically a whole...