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Thanks for the input all. I must confess, once the meat comes off, it goes into our tummies and the clean up has to wait. The grill stays in place till the next day after we've had our fill :D I think removing and cleaning it asap is the way to go although the parchment paper idea seems good...

Way too many hits on a search so: It's a PITA to have to scrub the racks after a smoke. Food gets cemented on there and I have to soak 'em for hours to try to loosen it. I was wondering if any have put down a sheet of foil THEN put your rolled rack's o' ribs on ?? As an alternative, spray the...

Root beer (not coke) in homemade bbq sauce for ribs is great :D Haven't tried it with beef though.

Looks like R2D2's naughty cousin ;) But: it does come with wheels, it does come with a shelf and it does come with some place to hang that rack when not in use AND it comes with hanging hooks. At about the same price point. Wonder about it's longevity though ie wall construction as compared to WSM

Have to be careful on wood decks. A good washer will lift the fibres up so it looks like a frightened cat :D

Get a manual HERE and they also sell parts--like a sharpener if you need one. The back is always parallel to the blade-->even thickness of slices. I usually place a baking dish (like a lasagna pan) behind to catch the meat. You may find you have to rotate the meat to avoid getting a heel if...

Not really. Its indirect . B4 I got my WSM regular time is about an hour in the oven.at 325.

I like that too !

1/8" or less. Bigger gap, the saucer will just sink a bit lower. Not a big deal. Don't sweat it. Some dont even use a foiled saucer, just the empty bowl. It could even sit "proud" (above the bowl). That is ok too.

Well Cliff, they aren't exactly a welcome sight. Can't plant beans or lettuce any more because they eat them and leave me the stems :mad:

and I got his pic :D

Get it at Home Depot. Make sure you wrap the top (overlap the sides) of the saucer with foil because if you don't the grease/juice you collect will soak into the saucer. You'll still get a bit of liquid under the foil (pin holes in the foil, along an edge) but that little won't matter.

AFAIK, there is no lid for the water pan. Besides, drippings on it (if you used a makeshift lid) would make a real mess in the bottom ash area. Don't even think about it. Just refill if needed (I never needed to when I used water) but once you get better at managing temps, switch to a foil...

Tried this version with my pulled pork/slaw in a pita. No rasp/chip marinade but added 2T of rasp jam. Used BRITU rub. Couldn't really taste the rasp BUT oh my, it was exactly what i was looking for (a bit of heat). Perfecto :D Another happy customer.

Using the oven isn't cowardly. A great chef uses whatever tools are available/needed to accomplish his objective. You did good :D

Without reading "hundreds of pages" and spending time that I won't get back ;) use an angle gringer to cut the bottom out. Same as what could be used to cut the slot in the top of the WSM barrel to snake the thermometer wires through, to the ET732.

Yeah, coffee & weightlifting ;)

Maybe it's not your Roku and a wifi extender might help

My cover died in a year so I never knew there was a name on it :(

Did you modify it or use as is? Got me thinking about variations and found this version https://addapinch.com/shrimp-dip-recipe/ that uses cream cheese instead of mayo (along with diff spices). Gotta try both :D