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Hey Steve, same question/concerns when I was early on, and the answer is no...Ive done sand, water, and even strained pineapple juice, and have seen zero difference in the meats based on upper or lower shelf. I while I generally agree with Chris' article, when I used pineapple juice in the pan...

Just a couple observations/questions... 1. The bag is open? Charcoal is a MAJOR absorbent of humidity. Ive had open bags in my grill shed just through the winter, and it would not ash. 2. Copyright 1978. Are you sure that dates the bag? Could it be like from 1999, but the artwork was copyrighted?

2 prime ribeyes Weber Performer, 550 degrees, 3 minutes each side, then indirect heat to internal temp of 120. Perfect med-rare w/sauteed mushrooms and Greek olive salad.

No, standard retirement, but not SS. Ohio Public Employees Retirement System (OPERS)...35.5 years at The Ohio State University. :thumbsup:

Okay, joining this group must have forced the Weber Gods upon me.... Got a buddy who works at am Amazon return warehouse, texted me (I have smoked with him before) said they had a brand new, open box 18.5" WSM. Said they had $100 on it, but its always a risk...you cant unpack or look in, but my...

Thanks Kevin. Finishing on the gasser lets me caramelize the sauce, almost to a bark.

I use my Smokey Joe a lot, but it didnt get hot enough for me (400 max), so I just flipped it over, put the vent ring to full open, and used a step bit to open all 4 holes (and the vent ring at the same time) to about an inch, and touched up the bare metal with some heat resistant paint. What a...

They are all cabled together with a padlock behind the gasser. I live in a nice neighborhood, but it gives me an extra level of security.

Thanks, they were awesome. I always do a pineapple juice wrap on my ribs. Ads a little sweetness, but tenderizes even more. I like fall off the bone ribs. Mr. Beer IPA.

Spare ribs. Brined overnight Rubbed up After 3.5 hours Wrapped in a few ounces of pineapple juice and returned to the smoker. Sauced and finished on the grill Sooo tender. With one of my home brews, yummo!

I dont eat any red meat past med, and dont have friends that do either, lol! Off topic, but I eat my chicken between 135-140 too. :)

Thanks Joan. I do take care of them, and they are always covered.

Tri Tip. A little lean, so I added bacon to the grind. Grinding. Grinder was in the freezer overnight, meat was for 30 minutes. 10oz patty, perfect. My secret weapon...a very light paint of Worcestershire sauce. Did these on the Performer, outstanding! This is why I never buy commercial...

As others have said, it can act as a heat sink, stabilizing temp control. Ive never have done an empty cook, but I did use sand for a couple years with great results.

WSM 18.5" Genesis Gold gasser Performer w/gas assist 22" Smokey Joe (not shown)

Greetings from Central Ohio! Im Chris, and 57 years old, retired. Ive been grilling/BBQ for 40 years now. Spent some time as a pitmaster on an amateur team from '92-'97, and still will do some local contests, but mostly cook for myself/family. I smoke brisket, ribs, pork butt, and chicken. I...