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I fill up the charcoal chimney starter 80% full then I put the grate on top and light paper under it. When it is hot I tap it to knock loose ashes. I then brush the grate it sits on to clear the area where the steak will sit. By having the charcoal above the meat it gets a sear without any flare...

I cooked steak and tuna at the same time. The steak was cooked below the charcoal starter and the tuna was cooked on top. Next time I will cook them separately because they take different times to cook and it was hard to coordinate the turning. Over all they were very good.

I sliced up a Fattie I cooked yesterday and topped it with an egg.

For smoke day I smoked my first ever Fattie and ABT's. Very delicious'

It tasted great, lots of bark spice. It cooks faster than a whole brisket. I have several vacuum sealed containers in the freezer.

I slice the brisket starting at the point end into strips, as you get to the cap end the strips get taller and shorter. when all the strips are cut there is a big piece of meat left over. Next apply rub to all pieces. I cut up two briskets. Because the pieces near the cap end take longer to cook...

This is a method I saw on America's Test Kitchen. They should be foil wrapped and finished in the oven or they will dry out. There is plenty of bark with this method.

Here in Albuquerque we have a Shamrock Restaurant Supply store that is open to the public. They sell brisket for $2.99 and pork butt for $1.19/$1.59 (bone-in, boneless). The other good thing is selection when I am selecting a brisket or butt I am selecting between 10-15 pieces of meat. :)

I hold the grate with my hand and move the steak away from the coals if I get flare-ups. Also I can put just the bone over the coals to cook the meat near the bone more.

I have two 18" weber kettles a 18" wsm a 14.5" wsm and a smoky joe and I think the buest way to cook one steak is on top of a charcoal chimney starter.:rolleyes:

I cut my brisket into large slices (8-9oz) and vacuum seal it then stick it in the freezer. When I want to use it I put the package in to hot water and warm it up. It tastes good and is not dry

The charcoal grate was in the stock position.

I took the water pan out and let the chicken drip on the coals.

I added an extra damper on the lid of my 14.5" WSM to get more airflow and higher temps. I order the damper from Ereplacementparts.com. The damper for the 18.5" WSM is the same size as the damper on my 14.5"WSM. Three dampers come in the kit. once the holes are drilled the new damper just screws...

Check out the latches at cajunbandit.com

I got gasket material from www.bbqgaskets.com.

I cooked four leg/thigh chicken quarters on my 14.5 WSM. I removed the waterpan to make it easier to get high temps. The BBQ Guru was able to get the temp to 360 and keep it there. I placed the chicken on the grate skin side up and did not turn it during cooking. While the meat was good the skin...

Sean, I wrap steel wire around the grate and form a loop below the grate to supend the probe for my BBQ GURU. Tom:wsm:

I started by using water in the pan. But now I use a foil lined pan. My two reasons to stop using water were, getting rid of the leftover water and on long cooks I had to add water multiple times. Without water That is one less thing to worry about.

I do not use water. I just lined the water pan with four sheets of foil. While airflow might be restricted the 10 CFM fan should circulate enough air.