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I'm grilling t-bones on royal oak right now. Good stuff

Just bend the door back to fit it. I salvaged my wsm from a scrap pile, bent everything back into shape, and improvised a lid for it from an old $15 craigslist ots. And I have no problems with controlling temp with air management.

I'd fill the water pan till you get the hang of it. Temp swings will be more forgiving with water.

The wsm is an awesome piece of equipment. I used a new braunfels black diamond for several years, the difference is night and day. I'm on my third year using my 22.5 wsm, and it still amazes me, especially on long smokes. I could never imagine any smoker being this easy to use

I make leftover brisket stew, and left over brisket pot roast

Beans in a do, right under the ribs almost too much win

If he was the one that couldn't tell the difference between a pork steak and a pork chop, he would have deserved a longer sentence.

Chicken really picks up smoke. I don't usually add any wood at all with chicken.

I've done many briskets without a thermometer. Like everyone says, a simple probe test will tell you when it's done. Expect it to take 15 hours at 225.

It makes great stew meat too

Looking good. I love to do ribs in the otg. What temp, and how long?

My wife usually throws some skewers on the weber q when I'm mowing the lawn

Looks good, I'm going to have to try this sometime. Congrats on the cook.

Exactly what I'm thinking. I've been cooking ribs for twenty years, but this is a first for me.

I cook my missouri Ozark Apple ribs on my otg. It should cook the same as your performer. I just put a large pile of coal on one side of the grill and light minnion method. Then i sear the ribs on the direct side, then move the ribs to a pan on the inderect side, apply my marinade, apples, and...

I'm lazy, so I just leave it on.

I went all weber by accident. I used to use low end grills and smokers, but they always fell apart after a few years. So when it was time to replace them I eventually picked up weber products, and I've never looked back. I have the perfect setup for me, a Weber Q 200 for tailgating, a...

Looks like it came out perfect. I don't even own a meat thermometer, i just cook till it's done

6 hours may be a little long at 275, but there's only one way to find out for sure.

A wsm has been in my list of things to get for years, now I can't believe that I used a cheap offset smoker for years. I didn't have to add fuel for twelve hours when I did the brisket, simply an amazing smoker.