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My other question is, is there a real difference with the fat hitting the coals vs my really hot clay saucer?

Is no one worried about the ribs falling??

Just cook it with no heat sink at all. No water pan, no clay saucer, nothing. That's how I cook chicken. Works great. Gets to about 325-340 no fuss.

With a 20" pizza pan, does it just rest on the inside edge of the kettle? If so, how does the smoke get to the meat?

What did U use as a heat shield???

Thanks for the input.

I have an 18" wsm that I love. I see my digiq dx2 with amazing results. I've done tons of butts, ribs, and one brisket. Brisket and ribs can sometimes be a challenge due to size. I just picked up an older performer kettle for 40$ of cl. What's the best smoke setup for a kettle? Smokenator...

Would the ribs not fall off?? That is my biggest fear. To have the ribs fall once they get more tender.

Go Braves!!! I love seeing fellow Atlantans smoking good food.

I have had the same problem. I did the garage door handle mod on mine. I have some old fireman gloves that I can touch anything with and feel nothing. I just grab one of the handles, lift up on the lid, and the seal is easily broken. I think lifting from an angle instead Of straight up is the...

Thanks for the tips. Used more kbb, and I was able to get temps to 330. Then disassembled the wsm, and put the grate over the charcoal ring to crisp the skin. Wife loved it. Next time ill try no water pan. What wood do u guys use with roadside chicken? I used hickory today, but open to new ideas.

Gonna smoke my first turkey this November. My question is, should I spatchcock it or cook it with the legs tied? I love spatchcock chicken, but have never cooked a turkey. Thanks.

Awesome. Thanks for the advice. I'll try more fuel. It just blows my mind, bc when I first got this thing 5 momths ago, that's all it took to get over 350. Now I need way more fuel I guess.

When I first got the wsm in April, it would run over 300 in no time, and I had a hard time keeping temps down. Now, I wanna smoke chicken at 350 or so, but I can't get it over 300 for long. I know I've seasoned the heck out of this thing with a ton of butts, but dang, can't get it hot anymore...

I've made this several times. Cooked it just drums, spatchcock on the grill. I loved it spatchcock. Extremely juicy. Cooked in 42 min. I fit the spatchcock in a ziplock bag. Marinated 4 hours. Awesome.

I agree with froso. I have some leaks, but it still works just fine. My biggest (and its not that big) is the notch I mod with an angle grinder for my wires. And it held 225 x 16 hours on one ring of coal.

I felt like with no atc, I could keep it plus or minus 15-20 degrees for a few hours, then adjustments needed to be made. You can try ramping the temp down 20 min before opening the lid. With the atc, I honestly haven't gotten temp spikes. This thing is rock solid. Boston butts used to be a...

I haven't noticed that either. I think mine displays the actual temp

My grill is hotter with grillgrates. I love them. If i put all three burners on medium, my grill is at 450-500. The sear marks are better looking on my steaks also. I don't care what anyone says, we eat with our eyes first. Plus, when I cook with marinades, like the roadside chicken recipe...

I like that mod. I have an 18.5", I wonder if I could put another grate in between the two I have so to fit another rack of ribs.....