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KC is all I use. I tried KBB once. Once. It burns totally different from KC, and I don't understand why people use it in a smoker. KC never chokes itself out like KBB does.

What is this "cleaning" you speak of? I'm experimenting with cooking without the water bowl. One less thing to fill up with grease. The only thing on my WSM that gets cleaned every cook is I give the grates a quick scrape before I put more meat on, after it's up to temperature.

1. Keep the lid on as long as possible. Meaning lay out your foil, have tongs or whatever in hand, and open the lid quickly to pull the ribs off then immediately close it. 2. How long does the temp stay high? If you're in and out of the smoker really quickly, it's just taking little gulps of...

Thank you sir. At first I thought "did that guy really just underline a misspelling?" Then I looked up the word and was educated. I knew smoke particles stick to the outside of meat rather than soaking in, I just didn't know there was a word for that phenomenon.

My Weber probe showed up yesterday but I didn't get a chance to even open the box last night. As soon as I can I'll set it up and do a side-by-side comparison.

Oh and I guess to add--I have a new 22" with the grommet, and I'll be cutting a notch for the meat probe(s) on the top shelf. The grommet is fantastic for the pit temp probe though, especially with the shorter hybrid probes from the ET-733. They poke right into the little + shaped opening.

J is working on the 22" hinge, it's in beta testing right now (I got one of the prototypes). If you wait just a little bit he should have them available for sale.

If you got just the silicone insert, you'll need a hole saw to cut the hole to fit it, but that would be about all you'd need to do. Out of the box, the silicone insert is separate and there's just a hole in the side of the WSM. I think it would be a fantastic mod to do to an older WSM without...

So I tried one of these out over the weekend along with my new PartyQ. Yeah, it's good. Too good. ;) Ambient temp was about 60F, PartyQ was holding temps steady at 250F, then I put on the jacket. Temps climbed steadily until they hit around 295F and I pulled the jacket back off. The PartyQ...

Like everybody else said, butt AND ribs. A 8-9lb bone-in butt will cook in 12-14 hours at 250F, and can be held intact in a cooler with towels for as long as it takes to cook the ribs. Should be easy to work out the timing from there.

You probably did the right thing. You can also use the oven, which is my go-to for bigger meats.

I pulled the trigger on one. I also own a 732 and 733. I'll do a side-by-side comparison when it comes in and I get a chance to use it.

I'm also a fan of the Cajun Bandit stainless-steel door. I have them on both my WSMs. You don't have to use a compression latch, just leave one of the washers out when you move the handle over to the new door. You definitely want to season your smoker, although I don't know that you have to...

I think my total install time was 20-30 minutes, did it solo with a cordless drill. It would have gone a little faster with a step drill bit, but I didn't have one handy so my drilling process was using the full-size bit to start making a little divot in the metal, then drilling a pilot hole...

Depends how high the rail is. The hinge sticks out maybe 6" from the smoker, about where the center section meets the lid. When the lid is up, it's more than that because the lid goes backward. But most importantly, while you can *open* the lid easily one-handed, you can't *close* it easily...

Yet another basket user. Something about their design makes them work for indirect the same as if you put in bricks. I typically fire one basket and set it to the side so I'm mostly cooking indirect then finishing with a sear directly over the basket.

The 22" I ordered from Amazon last month was a new one. For the OP, my must-have accessories are a Cajun Bandit stainless steel door and a Maverick.

It's not a good idea to use zinc coated or galvanized steel in a cooker. http://en.wikipedia.org/wiki/Metal_fume_fever

Do you guys have any questions about the hinge for the 22" that you'd like me to look into while I'm reviewing the one J is sending? And thank you so much J!

This is a really great way to put it. The ONLY risk of cross-contamination is if you put raw chicken over something you're about to pull out of the smoker. I wouldn't put chicken on the top rack then pull meat off the bottom rack 30 minutes later, because after 30 minutes the chicken isn't...