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Anybody using the WEBER ORIGINAL GOURMET BBQ SYSTEM COOKING GRATE, GENESIS 300 SERIES. What are your experiences with this as well. I also have the older Genesis 300 in which the burners run side to side rather than front to back. Weber's video demos it on the new model and I was wondering if...

Rather than bump and old thread, has anyone done any Q without any wood for smoke? If so any recommendations on lump of briquette brands.

Had a few spikes. Pulled at 195, foiled and dropped in a cooler for a few hours.

15 and a half hours for this 10 pounder. On at 10pm and off at 1:30 the next day. https://sphotos-a-ord.xx.fbcdn.net/hphotos-prn2/p480x480/970764_725330794150513_1802797814_n.jpg Plenty left over too. Oak was the wood of choice. Very mild.

11 lbs per bag

Meijer Grocery regional stores in the midwest

Found Kingsford Comp for $5.00 a bag yesterday. Bought 6, may have to go for more if it's not gone already. I hope this is not an indication the only store for purchase is discontinuing.

Thanks for all the responses. I'm looking for something milder than hickory. Had some pork done with a commercial rig using oak pellets and really liked it. I'm not sure I can get the same flavor on my 18. It's hard to find commercially. I'd like to try pecan as well but cannot find it...

Anybody using oak for pulled pork?

Big difference between kb and kb comp. It went up a buck a bag to 9.99 at Meijer. Only place I can find it though here in northern Ohio.

Hi Frank, Been looking forward to doing this up until I saw your post. This may seem a bit anal, but do you have a measurement for your hole location? I just want to be sure before I start this mod. Thanks

Thank all..6.25lb butt on at 9:10 last night and finished at190 degrees exactly 12 hrs later. Came up to 200 in about 20 mins. Shut all vent but one at 1/8th open. Held steady all night at 234-244. Mini stall this am at 185. Also one rake of the coals around 7:15.

Thanks Marty...do you set vents when you reach 250?

This will be my first time butt smoke w/o water but with a clay saucer. Probably an 8 lb. Want to start about 9:00 pm. From some previous posts, looks like I may have to choke back a bit. Any suggestions for vent settings for a 18 inch WSM? I like to have them set at the beginning to...

Goin much better today. Set the vents at 25 - 30% open. Hit 220 within 5 minutes and holden steady. Used 3 small cherry pieces.

Thanks Tim... I thought it may have been the low temp at 150 (wsm temp gauge reading did not use the maverick) for approx the first 30 - 45 mins or so. I had to open the vents to bring the temp up. Think I'll just use 3 cherry next time.

One Hickory and 3 cherry. Maybe it was the Stubbs. Thanks

Did the Beginner ribs today. To the letter except Stubbs charcoal and did not spray with apple juice. Although everybody said they liked them, I thought there was too much smoke flavor. The bark was awesome, an excellent smoke ring. I would like a lees smokey flavor. what I can say is that...

This will be my first dual smoke...Ribs and chicken. Not sure which rack to place meat. any suggestions?

Pretty much what I've been doing...I brine using morton kosher salt, sugar. 4 hours minimum. Indirect cook vent opposite coals for 40 minute turning once on an 18". Usually pull at 145 and let set for 10 minutes.