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You can usually find the Brinkman charcoal pan at Westlake hardware, that's where I got mine anyway.

I consider myself VERY fortunate to work right across the street from Jackstack in Overland Park (the Kansas side in KC). Definitely the best consistent overall BBQ in KC.

Yep, same here. For ribs, half a ring of unlit, then lit ones on top. For butts and brisket, full ring, lit on top. I've only used the MM, works every time.

Nothing but Kingsford for me.

I wouldn't smoke without the ET-73, unless I was maybe doing ribs.

That's a darned big rib! Looks good!

What a funny resurrection, I almost replied to your original post and was reading through the 2 year old posts by some of the "old-timers"...their replies haven't changed much RE: the classic WSM vs ECB debate. A truly classic thread. Hope you have a great summer o Q on your WSM Todd! You won't...

If I was cooking for 30 adults and doing dogs for the kids, I'd serve 3 butts and keep the 4th one packaged/refrigerated(not frozen) on it's own as the "backup butt". I've done the "backup butt" technique at several events, and have not had to use the backup butt in every case...but knew that it...

I've done pulled pork a LOT in the last year for big groups. My average butt is 6-7 lbs (before cooking), and I usually figure one butt will feed 10 people (mostly guys). If you have a low count of guys to gals/kids, then it'll go even farther. Guys ALWAYS get seconds, moms and kids usually...

In the future, I'd recommend foiling the inside of the pan (unless it's the Brinkman pan, it's too big to foil), and maybe even using sand...it's a lot more clean than water plus you don't have to replace it. I wouldn't worry about the outside of the pan.

Somebody should ask Bobby how he learned to expertly use the WSM! http://bobbyflay.com/ask-bobby.asp

It depends, did you set the water pan directly on the charcoal ring like they do on TV?

2 crumpled sheets o newspaper, 45 minutes...gives me time to prep my food.

Gotta luv that Maverick! The only thing better is a Guru.

Thanx for the post Mike, I'll get mine ASAP. This forum has paid for itself already!

Glad that I was able to make the right call! Sounds like your temps are OK (even a little high actually) and you could continue as is; but if it was me, I'd take the whole thing apart and pull out the foil, reassemble, and go from there. The dripping water thing would drive me totally...

I wonder what kinda rub would you use for bowling ball? Maybe someone should post a BBBITU recipe.

Jerry, Did you "piece" your foil together? If so, then your water is wicking out and into your fire...very bad. You should always only use one piece of large foil for the Weber pan, and I wouldn't even try foiling the Brinkman pan. Your door should be somewhat airtight, not totally. The good...

Is this the same reason why my pond "turns over" in the summer?

I BBQed all last weekend, 4 butts and 4 slabs o spares...I'll probably just grill some fish this weekend. My wife is about "BBQed out" for awhile. Does that ever happen to you?!