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I've been using the gateway hanger in my 22 wsm, I like the way the ribs come out that way...I keep it super simple. Get the fire going, I usually use blue bag briquets, I make a hole in front of a bottom vent and a full small charcoal starter that I start on my grills side burner, and I toss in...

My costco had brisket flats for $5.99 this week...not prime

Put a heavy hammer on the inside against the rivet, smack the outside, on the rivet with your other hammer.. voila!

Snake/fuse method will work, leave the vents open usually, a tight stacked 2 coal snake and a handful of lit coals on one end to get it started

I have a Ryobi from Home depot, the one that the batteries can be used in multiple tools, it has done everything a cordless drill can do and they're not expensive. Is it the best? I doubt it, but it works

Wait, what?.. you divide your pulled pork into 1# portions?, for 2 people?,...:eek: My grandma would say your not " good eaters."..LOL Ok, Depends how much stuff you want to do at once, with just 2 people an 18 should be sufficient, most of the time.

I buy them when they're super cheap, there's a lot of heavy bone in a picnic, but it will cook up just fine, might not pull as easy but chunks taste good too, I'd remove most of the skin, then you'll have more rub and bark on the meat itself. Because it's not as fatty, you may want to wrap later...

The annealed tie wire works good, I had some laying around, It's 14 guage, it's held up so far, cheap in the mason supply in 1# rolls

Since they're practically in half after boning, I just finish the job, and smoke unwrapped till they're done. You get more smoke and bark overall, and still are moist and pull easily.

Mine is half full of water, and doesn't work anymore, I never use it anyway , instead I use a separate digital thermometer, with probe at the grate level. but if you really want to fix yours, take it out and try the oven treatment, you may have to drill a small hole in the lense or back to let...

I've never wrapped ribs, and If I remember right, it's usually around 4 ,4 1/2 hours at around 250 - 275, if that helps

The notch is so easy and works so well I can't imagine why anyone would resist, lol It's not like a new car with it's first scratch.... Just Do It!, lol

If your coals go out within a reasonable time when you shut it down it's tight enough, If your smoker likes to run at 275 thats ok too, like you said the water in the pan helps, If you really want to go low, use the snake method, basically a two coal row butting up to each other wrapped around...

Mine is always the same temperature too, plus it's half full of water,,,,:) I just go by my DOT from thermoworks, I know THAT works. LOL

the second grate does help to retain coals as they burn down, a significant amount of small pieces fall through the regular grate, but then you get more ash build up, I usually bump/kick the base to encourage the ashes to fall through, but then I had to do that with just the one grate also...

Coulda just pulled them, put in a pan covered and finished in the oven that night, wouldn't have taken long

If that tree has been out of the ground for a year, then it's seasoned, peach trees aren't that big to start with. So yeah, cut it up, split it and use it. I wouldn't chunk all of it at once, just a few logs at a time, and yes branches work fine, might burn up a little faster, depending on the...

For the charcoal, I just close the smoker up till the coals go out, leave them to cool off, and shake the basket to get rid of ash and fines. Then just add to fresh charcoal, cook, and repeat , lol can't help with the controller issue.

Frankly I don't think it matters, but for convenience I keep one bottom vent forward, and the others are then towards the back, but not behind the unit, strictly to be able to reach them easier.

Mine is stock, except for a thermometer cable notch, and you can do that for free.....:cool: