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Maybe don't wait for 25 minutes...

Unless it's rotten, or very moldy, don't worry about it

If you decide to hang, I suggest double hooking and put an unused grate over the coals....just in case I like the taste with hanging over the coals, I never swap places or wrap, but rib racks on the grates works good too. Fill the ring up, if theres coals left, shut it down and they'll be there...

Had a lost frozen butt that I just roasted in the oven, Rubbed and put in a lasagna pan at 300. Foiled after a couple hours. Probed and temped well and pulled apart just fine. A little smoked bbq sauce and it was about as good as any pulled pork from the smoker.

For the 2,000'th time, just notch it

Just to add, double hook the ribs onto the hanger and yes on the grate over the coals. I've never flipped or wrapped, but I'm using the 22, and usually cook at 275 or even a little more.

The carbon steel does season, but not as well as cast in my opinion, doesn't help that my bride washes it with soap and a scrubee, but then so does every restaurant.... I just put the cleaned pan on the burner to dry and heat up, hit it with some oil or spray grease and heat to smoking point and...

They need scoring, otherwise, BOOM, Quality and taste pretty much depends on freshness of the chestnuts...won't be doing any at 7.99 a pound...

It'll be fine...good job!

My WSM doesn't have grommets, not that I'd use them, I notched the rim in the top section the cover sits over and it's an easier way to run the probe wires without the hassle of threading the probes through a grommet, and the wires don't get pinched like they would if you just run them under the...

Air flow is the problem, you need more for wood, but too much, like when you open the door gives you a fireplace. My best guess is a small fire and coal base, with added vents to the dome and base to control the air flow. You could use a burn barrel and shovel the coals into your smoker but...

cause a full rack wouldn't fit over the bowl

I take it off, but commercial smokehouses rarely do, it's really not a problem, certainly not a fail.

I use a gateway hanger, double hook, directly over the coals, comes out great.you'd think the bottom ribs would burn but aside from a little extra char they're fine.

I use the non stick spray, for the small amount you actually use I wouldn't worry about it

I'd sell my 22 for one, or an 18... Call me, lol

Thanks guys, I'll leave well enough alone...;)

I have a set on my gasser, flat side up, sitting on the original grates... It's been working fine, but for some reason I was wondering if removing the burner "flavorizer shields would be beneficial? Faster heating?, too much of a hot spot?, just curious what you all thought....

I notched the top rim of the main body, clip one probe to the top grate, and one probe for the meat, run the wires through the notch and i swap probes in my DOT to keep track, cause I don't have a dual probe thermometer, it's no big deal, I don't worry about the bottom grate, temps will be...

I have a straight rack that I've used, it's ok, used it when doing 3 racks on the 22 which is a tad tight, I now prefer hanging them direct over the coals. I have a gateway hanger that works very well, racks stay straight and the bottoms don't burn as you might expect...just double hook them...