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The other thing is, that with briquettes, you get to use at least 95% of the bag, whereas with lumpwood, the bottom (could be around 20%) of the bag is just dust and small bits. Certainly small enough to go through the charcoal grate. Graham

Put me down for 4 slabs of spare ribs, with a slightly less salty 'Sugarless Texas Sprinkle' rub. I will be using my new Weber Rib Rack for the first time too! Graham

I got my thermometers from here Eti Ltd They are very good, I also got the Nu-temps - through the offer on this website. They are very convenient, but I still use the ones from ETI to doudle check. Rgds Graham

Bad news I'm afraid. I missed out on stocking up on charcoal in Autumn, and now I can't find any. Occasionally you can find a garage with some, but at a price! I get Weber brand hickory or mesquite wood chunks from a local independant garden centre (in summer) and I get oak from a relative who...

Morgan, 24 Hours is very good going. I assume you were using briquettes, which brand did you use? I use generic Wilkinsons/Tesco/Asda brand, and prefer them in that order. But I notice they have a lot of filler - especially the last Asda lot. I did 10 Hours the other day, no problem, but...

I've had my WSM for about 6 Months, and used it about 6 times now. After cleaning up yesterday, I noticed that the top cooking grate, appears to be all rusty. The bottom one is fine. I'm aware of rust coloured residue on the WSM itself, and I have that too, but the grate has 'real' rust. I...

I use a dial type (a bit like the Weber one). It came with some kind of fancy clip - although I can't really see how it would clip to anything. Anyway, I use a clothes peg and 'peg' the clip to the top vent - works great.

Phil I recently smoked a 7lb Pork Shoulder for my first cook. I cut all the skin off and most of the fat from the outside. Followed the Mr Brown recipe found on the cooking topics section of this site (although next time I'll use 1/2 the amount of pepper). Came out pretty good (even if I say so...

Thanks everyone for your help. I was really very worried about messing things up, but everything went smoothly. My thermometer worked quite well. When I stuck it in the meat, the needle whizzed around quite quickly, then slowed down at the end. After about 1 minute it had stopped moving and I...

Thanks for your speedy reply. Start checking at noon... I'm afraid there will be no digital therms around here for a while. The recommended retail price of the WSM is ?229 (approx $412) but I managed to get mine for ?199 (approx $358). I appreciate your advice, especially the last bit. I am...

I am in exactly the same boat as Scott, and plan to get up at 3.00 am and take naps as per Dave's advice. I do have a further question though. Assuming I can keep the temperature around 250 degrees at the lid, at what time do you think I should start checking the internal temperature? My...

Thanks for the tip, I did exactly that, and one of the search results was for this website. I've been 'lurking' for nearly 2 years now, and thought I knew the site back to front. The exact information I require is in the Tips and Mods section, Usage Tips and then 'Cooking Times and Temps'. It...

Thanks to the information and friendly nature of this website, I am now the proud owner of a WSM. I have my thermometers and am almost ready to start, however, being in the UK, my thermometers are in Centigrade. I am preparing a 'Ready Reckoner' conversion chart (Centigrade to Fahrenheit) to...