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I think everything is too expensive, lol, always have.. but pork and especially beef is kinda crazy high at the moment, and here's the craziest part, sausage is fairly cheap.... just got a bunch of .89 cent chicken thighs, so eating a lot of chicken....

Pork steaks are great...I usually just grill them with some Lawrys. So how is it walking on those large stones in your walkway?

And...if you have an ag exemption theres no sales tax

So the local Lidle grocery store has a sale on charcoal briquets, 16# bag for $4.49 Anyone ever try it?, any idea who makes it? No info on the bag other than made in America, and of course the stores name... Did a online search but only got a hit from the UK, and that review was not great, lol...

I just go with tongs or a plain dining fork, Keeping it simple...:)

I just rub and hang, no sauce , no wrap, around 275, should be done in around 4 hours, but keep an eye on them towards the end. Double hook, try to get under 2 different bones

Other then burning up faster , sure, use them...If it was me, I'd mix them into the charcoal instead of on top.

yes, 2 opposed grates wired to the ring...

I love knives, have had a big pile of them over the years, but I've come to the realization that a good knife is a sharp one, not the brand, where it's made, or it's shape. I basically use 2 knives now for almost everything, a 9-10 " chefs knife, and a stiff 6" boning knife, that will get you...

I have a gateway hanger for the 22 WSM, it sits high on the top section in the lid ring, giving more distance over the coals but doesnt interfere with the lid at all

probably not much, or any advantage, but I like the way ribs cook hanging direct over coals, Usually do a 3 pack of St Louis cut at a time but I'm doing a single full spare as we speak... And yes, you can do a lot of racks at a time without folding, cutting or cramming them in a holder.

I don't have, or want a automatic blower thingee, I bet it's cool though, and I don't have a wifi temperture reader for the phone either and that's pretty cool too.what I do is use a thermoworks DOT with two probes, one in the meat and another at the grate, wait ,you say theres only room for one...

They pop up in various classifieds fairly often, Kids got one for me for $125, in good shape...I'd be surprised if you got more then half of a new one.

If it's just a perforation or single hole, you can put a self tapping screw through the hole, might have to drill it out first, it MIGHT be enough to stop the leak.

Never used a binder or slather, I just dampen the meat with water and the rub sticks fine. I don't care for a heavy rub

I haven't, but can you "squeeze" the offending part back to round? or at least fit proper?

I just now tried it with my 22, an older model. It does work, but seems kinda shakey, not sure if you can depend on it not falling

Yeah, the wind, and it doesn't take much, is a problem with side burners, makeshift wind blocks don't work that well, I'm thinking a round shield around the burner up to the base of the grate might be helpful, a simple cheap piece of flashing should do it...

With the other spices it's hard to imagine 1/2 teaspoon is going to make much , or any difference in taste..? but I never tried it, I think doing one rack with, and one without would be a good test, do that several times and you should have a definitive answer.

Sure that will work, as would strategically placed fire bricks.. But if you build the snake up tight to the basket edge you can build it as high or as wide as you want...sometimes I'll start with a narrow low snake and graduate it wider and or higher if I want the temp higher near the end of the...