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I did my first apple brined turkey. followed the brine directions exactly. I had a little trouble keeping the wsm above 300. The white meat was ok but the skin wasn't crispy and bitter tasting (probably because of the lower temp). The dark meat wasn't great it tasted a little bitter. I had...

Does anyone have any advice on spare ribs at 275? How much longer to cook than at 225-250? Thanks.

Just a couple questions for the masses. 1) I hear a lot about temp differences between the lid and cooking surface, my 22.5 runs within a couple degrees. I use the built in for the lid temp and a run of the mill oven thermometer for the cooking grate. I have checked it several times with...

Has anyone had problems with the tabs on the bottom vent dampers on the 22.5 not allowing it to close all the way. It doesn't hit the charcoal grate but there is a gap when the tab hits the edge of the hole. I also notice a small gap between the bowl and damper on all 3. Thanks for any insight.