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Kettle or WSM, I just close all the vents, make sure the lid is on correctly, and leave it until the next morning. I don't know how long it takes to cool down, but the majority (apparently the vast majority) of the unburned charcoal is still there. I put it into a metal bucket with a...

I once left a gas grill on high all night. The next day I looked out on the deck and saw, above the grill, that shimmering effect you see above the highway on hot summer days. The grill was mounted on the deck about two feet away from the wood railing, and I had wondered if that was enough...

#1. I was doing an overnight cook of a butt outside on our patio, controlled/monitored by my Stoker. The "fire" alarm on the Stoker woke me and I went outside to find that the door of the WSM had fallen off, and the charcoal was blazing away with all the extra air. The mini-bonfire burned up...

And my record winless streak continues! (Congratulations, Bruce!!)

My Smoke Day was limited to a rack of baby back ribs. I had a real problem with temperature, even though my trusty old Stoker usually keeps it within a few degrees of the setting. Today I had the temp set at 250 but the WSM ran anywhere from 10 to 30 degrees hotter. I don't know if the Stoker...

I'll be lighting the fire in a few minutes. Baby back ribs for dinner tonight.

I have this Killa Grilla grate and I love it, but I wouldn't pay $225 for one.

Yes, thanks!

I think I'll just go out and hug my dark green 22" kettle that I got for $75 a few years ago, new in box. Maybe I'll buy it some wooden handles for its birthday. 😉

For the hole in the lower section I would use a small stainless steel machine screw with a washer on the inside. If you want to make it really liquid tight, wrap aluminum foil over the threads underneath the washer so that when you tighten the nut it forces the foil tightly into the hole...

That's a home-made bbq sauce. I found a clone recipe of Tony Roma's rib sauce, to which I added some molasses. I brushed it on the ribs a couple of times during the last 20 minutes of cooking.

I like it because you can mix it up with no salt, though I guess you could do that with any rub. Anyway, salting the ribs separately leaves me free to put as much or as little rub on as I feel like, without worrying about getting the ribs too salty. The second rack will be cooked on Smoke Day...

Leftovers from this:

It started drizzling just when I was ready to light the charcoal, so necessity is the mother of invention.

Pull out the element and test it for continuity. If it has burned out the fix should be simple.

Baby back ribs were on sale, so I bought two racks and cooked one. Rubbed with Memphis Dust, cooked over B&B lump with a couple of pieces of hickory. Sides were baked beans, potato salad, and Cole slaw.

You had an intermittent failure. You now have an intermittent success, which may revert to failure mode at any time. So don't assume it has cured itself. 🤔

Take a screen shot of the recipe and edit/print it from a photo editing program. (Screen shot deleted because it's probably copyrighted.)