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Anybody ever run their WSM a pick up bed? Start the cook before you leave for an event, headstart. If so what did you put under the WSM. I know this is somewhat wacky.

Finally got the the 22.5 [/url]Untitled by Bob Lasky, on Flickr[/IMG]

Right now I have the 14.5 WSM. Love it. Most of the times it's fine. Sometimes for family gatherings I need to cook a bunch of ribs. Tried the racks in the 14.5, not really thrilled. So do I get the 18 and run both or just bite the bullet (slight pun intended) and get the bigboy 22...

My wife makes great lasagna. I asked to make an small, extra one so I could try smoking it. Wondering if I should uses he WSM with or without water pan or the kettle. Thoughts, suggestions? :wsm22::maroonkettle:

We want to have some friends over for ribs this weekend. Turns out it's my Saturday to work a half day. Can I smoke the ribs a day before? Wrap and finish them the next day?

I want to try a brisket. It's just for me and the wife. Could I cut a flat in half and just smoke that chunk?

I'm going to use my Brinkman rib racks for the first time tomorrow in my 14.5. Wondering about foiling the ribs. Is it OK because they are vertical?

I haven't posted too much lately. Busy grilling/smoking. The weather has finally broke here in WNY. Picked up a strip steake. Seasoned with some Monterey Steak seasoning and Butt Rub. This was the best steak I've grilled an eaten. Sorry no action shots. [/url] image by boblasky1, on...

Wondering where folks are putting their probes on the 14.5? Real estate is limited, I've been clipping it to the underside of the top grate. There's about a 70° difference between the Maverick and the stock thermometer in the lid. The Maverick being the higher reading. I haven't tested...

I've had my 14.5 for a while now and feeling confident with my cooks. I want to share them with some friends. So if I load up both grates should I rotate them from lower to top during the cook? I'm sure there is a temp difference. I do have the Brinkman rib racks.

I have'nt smoked for some time. So I picked up a smal 3lb. Pork shoulder to use for some pulled pork. Weather is about 40°' but windy as anything. Gusts of 35mph. So I had to usemy makeshift wind block. Bone Suckin rub [/url] image by boblasky1, on Flickr[/IMG] Windy [/url] image by...

Needed an excuse to try out the Weber sear grate. Pork chops, lemon herb seasoning, mashed taters, asparagus and applesauce. Wifey was happy. [/url] image by boblasky1, on Flickr[/IMG] [/url] image by boblasky1, on Flickr[/IMG] [/url] image by boblasky1, on Flickr[/IMG]

Just picked up the System with sear plate. Any pointers on using it? Thought about the Craycroft, but this was available locally.

Tried some pizza on the OTG. Carmelized, onions, chicken, KC Masterpiece and mozzarella. Used indirect heat and a Pampered Chef pizza stone. Came out really, good. Nice crispy crust and very, tasty. [/url] IMG_3157 by boblasky1, on Flickr[/IMG] [/url] IMG_3158 by boblasky1, on Flickr[/IMG]...

Tried a stuffed burger on the OTG. Stuffed with caramelized onions and cheddar cheese. Little Dinosaurs Foreplay rub. Came out awesome. Really liking cooking the OTG. [/url] image by boblasky1, on Flickr[/IMG] Have a whole chicken on the grill now for dinner.

Wings on the groll and ribs on the smoker. [/url] image by boblasky1, on Flickr[/IMG] [/url] image by boblasky1, on Flickr[/IMG] Wings [/url] image by boblasky1, on Flickr[/IMG]

First cook on "Rose" Crimson OTG. Chivettas BBQ chicken, sweet and regular Hasselback potatoes. Everything came out great. Love the way the kettle cooks. [/url] image by boblasky1, on Flickr[/IMG] [/url] image by boblasky1, on Flickr[/IMG] [/url] image by boblasky1, on Flickr[/IMG] [/url]...

When control temp on a kettle do you adjust the One-Touch or just the top vents?

Just got my 22.5 OTG. Do I needto do anything before cooking on it he first time?

I'm guessing this was posted before. Here's a link to how Webers are made. Charcoal http://www.youtube.com/watch?v=JlO6wf3DGOM Gas http://www.youtube.com/watch?v=JASdrnEbVxk