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Brad - what kind of stand do you have, and where did you get it? A stand sounds like it would help when not cooking on the smoker Peter

Has anyone ever cooked ABTs on the Q220? If so, how do they turn out? I recently done them on the WSM for the first time and they were great. I thought they'd be great for a group outing where all we have to cook on is the Q. I just don't know if they would be as good. Any tips out there...

Thanks for the input. I cut the slabs in half and was able to position them all flat on the top grate. It was pretty tight - had only enough room left over for a half dozen ABTs. I only did those few as an experiment because I never did them before - they were fantastic! Another happy find...

I'd like to smoke some ribs for the first time on my relatively new 18.5 WSM. I'll probably cook 3 racks of baby backs. I was planning on cutting the slabs in half and using both grill grates. I've also seen pictures of people rolling the slabs, or using a rack so the ribs are on their side...

Oh, and to answer your question - with the WSM, there is greater distance between heat source and meat, the water pan acts as a heat sink to keep temps down, and the water pan helps deflect direct heat. Also, the vent configuration on the bottom of the WSM does a better job of regulating air...

I guess I've had the opposite experience as George. Last summer I smoked ribs on my kettle for the first time. Cooking time was approx 4 hours and it seemed like it took constant maintenance. I had coals on one side and meat on the other, with an alum water pan in between. Ribs came out OK...

John - Can you post a link to the posts debating BGE and WSM? I haven't seen this on the site. I've seen the BGE at the stores, but can't get past the weight and price. I'm happy with the WSM, but always curious. Thanks, Peter

Thanks J. It looks good - will be something fun to play with. Peter

I've been looking for a new chili recipe. What kind of meat is it - a chuck roast? How long did you smoke it for? Were you actually able to cube it, or was it shredded like PP? Thanks for sharing. Peter

I smoked my first pulled pork shoulder a couple of weeks ago. The meat came out great. I sauced the whole lot after I pulled it, which I won't do again. It all tasted fine, but it pretty much means all the leftovers will be sammiches too. Next time I'll be smarted so I can have carnitas...

Thanks Tim. I'm new to the site and sometimes stumble on the lingo, but I'm picking it up. And learning alot.

I grill flank steaks alot - but also not crazy about the price these days. How long did you grill the skirts for? The fajitas look great!

Here's hoping no question is too stupid: I see alot of talk about Performers, but I don't know what that is. Is it the same as the 15 year old 22.5" kettle that I use? I have a new 18" WSM, and a Q220 along with the kettle, but don't know what a Performer is. Does anyone have a picture of...

I'm new to the WSM world (2009 18.5" model), as well as TVWB. I'm very impressed with the amount of knowledge that get's shared on these sites and it makes me think that I've been very lucky on the couple of smokes that I've done so far. On Thanksgiving I smoked an 11# turkey that I brined...