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Sorry, just a little late in responding but I am really having difficulty finding competition charcoal and I refuse to go back to the blue bag, just too much ash. I bought two 12 lb bags from Home Depot but now they changed to the blue bag. I even tried to get some Royal Oak lump charcoal as a...

Now that the summer is over Costco is no longer carrying it. Anyone have an alternative store as I don't like the idea of going back to lump for the winter? I live on the East coast, near Philly. Thanks, Howard

I have an 18", 22" and an BGE. My complaint with all of them is spacing. The 22" is better holding 6 full racks of ribs but I would love to afford a Backwoods. To just be able to pull out a tray to foil or sauce instead of having to remove 2 layers of grates. Plus have the room where the...

Sorry if this has been addressed already but I did search the site for a while but found nothing. Tried to find a ceramic saucer today for the large water pan but came up empty. Has anyone been able to find one that is large enough to fit on the water pan edge? Is there an alternative...

any consenus yet by 22" owners if replacing the 22" chamber with the 18" better or not with fuel consumption and keeping the heat more covered by the water pan? Howard

I tend to bring it out on the lawn in pieces and spray with Dawn Power Disolver. Let it sit then scrub with a soft brush. Hose down and air dry. Howard

Do you intend to slow cook them indirect? I usually cook them direct around 350-400 til they hit around 137-140 internal, let them rest for 10 minutes tented. Howard

okay, appreciate the help. Howard

You guys smoke substantially more than I do with the WSM so I’m looking for some guidance. Received the 22" yesterday and put it together, cannot wait to finally be able to do 6-9 racks of ribs (that's my goal) without much of an issue. I want to add a third grate as I know someone who...

Just curious if you guys clean the smoker each time after you smoke? I see many of you use the WSM almost every weekend, do you go through the painstaking task of cleaning it? I usually clean everything the next day, after it's cooled down, spray everything with Dawn's Power Desolver, scrub...

Have you tried one of their rubs? If yes, what did you think? Howard

I think 1 1/2 is the usual for me. For me, once I go thicker I have to cook slower so the doness (is that a word?) is consistent throughout the steak. I don't like it when it's overdone near the outside and pink in the middle Howard

I just have a couple of questions: First, interesting way to cut the spares. I guess you left on some sternum as my ribs tend to get smaller near the tail end. Second, in your professional opinion, if you added a 3rd grate to the 22", cut off the tail end of 6 spares, then laid out all of the...

Jason - I am considering the 22" for one reason only - cooking 6 racks of spare ribs - easily! Meaning to have them lay down flat and able to test easily and add sauce at the end. No more mutilple cut pieces no more rolling into a spiral. I buy from Sam's which sells cryovacs of ribs - 3 ribs...

sorry, I meant the 22" cooker. howard

Chris - I've been on this forum for only about a week or so but I must say I appreciate your honesty. I belong to about a 1/2 dozen other forums for cooking and car detailing, many times the moderator will push to sell products. I always gringe when a newbie asks "what shold I buy"? But in...

The pork loin came out perfect. I did two things, first I mixed the Competition with the Blue and kept my vents closed more. Temps never went above 400. Middle of the charcoal area was some small, constant flames but nothing out of the usual. I'll tell ya....I love the rib end, comes out so...

I live in the Philly area. That day I used a ceramic cooker. Howard

Yes, they were completely lit in the chimney. The flames really started up once placed in the grill. With fat drippimg from the steaks it got bad. Will try it again on Sunday as I'll be cooking a pork loin rib end which will require slower cooking.....will see how it goes. Howard

I tried it for the 1st time last night. I dumped a chimney stack in the BBQ and walked away to let it alone. I knew something was up when I came back outside. With top up and bottom vent wide open there were some high flames coming out. I put on some steaks, closed cover and had vent 1/2...