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I did the same as Tim! The grates were a little oily.

Dave, I was using Kingsford Competition. I poured a hole bag in charcoal ring, made a hole to the grate, and dumped about 40 lit ones in the hole. I used 40 because it was in the 20's. Should I have used a tin can?

Pete, Maybe someone with more experience will shine some more light on the snake/fuse method, but here is a link to a video of it: http://www.youtube.com/watch?v=XiGRbyg_zeI

I actually have a Dodge Ram Pickup. But it is the short bed and we generally have a lot packed.

What's the best way to travel back and forth from the campground to home. Is there a Rubbermaid plastic storage container large enough? Btw, it is generally raining.

Difference between B & C? Why tin can instead of making a hole?

Congrat's! I just ordered mine through Amazon on 2/19 and it was the 2014 model.

Thanks... Great Site!

Looks Great

I would just buy it somewhere else. That's kinda strange as I just bought the item from Amazon on 2/17 and it was only $14.99 including 2 day shipping (Prime) Also, the 22" I got was the 2014 model :) Depending on how many coals you want to start with... the compact which holds about 33...

Dave and Enrico .. Thank you. Dave, I was thinking about trying one with and one without foil next time but wasn't sure about how the bark would be affected in regards to with water and without. I know Harry Soo cooks without water, but he also uses the Stoker. I was going to use water until I...

Thank you. I wasn't sure about the depth and it was delicious :)

Hello, After watching some BBQ Pitmasters, I decided to up my game from just grilling and indirect heating. I purchased the 22 Weber Smokey Mountain and cooked my first pork butt for the Daytona 500. I posted the first cook in the barbecuing forum under 1st Pork Butt - 1st Smoke Part One...

Continued from Part One 2/23/14, 12:00, Checked bark with the fingernail test and decided to check back in about 30 min. Added 2 small chunks of apple wood 2/23/14, 12:40, Checked bark with the fingernail test, measured temp to be about 165ºF 2/23/14, 12:40, Decided to pull the pork butts...

Daytona 500 1st Smoke Date and Weather: 2/23/14 (Daytona 500), 26 ºF - 35 ºF, Wind 9 - 15 mph, & Humidity 50-60% Cooker and Fuel: 22.5" Smokey Mountain Cooker 2014, Apple & Hickory Chunks, and 1 bag plus about 20 Briquets of Kingsford Competition from a 2nd bag Meat: 2 Cryovac Pork Butt’s...