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With hanging the same heat is all around. I have found the the cook time is shorter and the meat is moister and more tender, at least that has been my experience.

A little background as I started with a Weber 22.5 Kettle. My venture into the low and slow methodology was with a Brinkman also known as ECB and then I tried a cheap offset smoker. While I was able to cook some decent ribs, I quickly realized that these two were a dead-end. After reading the...

Thanks to all. I f I have success, I'll let everyone know, Thanks again for your positive comments.

After my fifth smoke on my new 22.5 WSM I was still having more leakage around the door and dome than I thought was acceptable. So I used a heat resistant Red Devil sealant from Amazon to reduce the leakage. I found the stuff hard to work with and It's not like chalking a bath tub. To make a...

As you do not use a water pan in the WSM or bullet as you have named it, do you use both grates to cook or just one grate and which one?