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Has anyone used this product and have any pros or cons on this over a Slow n Sear?

Temp outside is 70, temp in the smoker is 250. Oak smoke rolling in the WSM, pecan in the Smokey Joe mod. 19 pounds of pork butt smoking now and 11 pounds of loin backs going on later.

I'm going to smoke a pork butt this weekend on the kettle I just bought. Since I don't have time to get a smokenator or Slow n Sear shipped before the weekend, I'm wondering what the best ways to cook indirect would be. I was thinking about using fire bricks to seperate the coals from the meat...

Looking to add a kettle grill or jumbo joe to the lineup. Just wondering if the kettle with the ash basket is worth the extra money over a the regular kettle or jumbo joe versions. Looking forward to hear all opinions and pros and cons of these grills.

I just ordered a Maverick OT3 BBQ thermometer. I have been relying on the guage on my WSM but my cooks have been pretty inconsistent. I wanted to start with a cheaper model. Any pros or cons to the Maverick unit?

The last time I cooked ribs, the outside on some of them were very dark. Didn't taste burned but they were a little over cooked. I did everything the same with spritzing, rub, and foiling except I put them meat side down during foiling and chose not to soak my wood chunks. My question is what...

When using the minion method, does it take a long time to get the WSM up to cooking temp? I'd like to try it out soon but the cold weather of the far north makes getting preferred cooking temp tough to achieve.

When cooking indirectly, is there a large difference between the temp of the top and bottom rack on an 18" WSM? I like to use a water and apple juice mix when cooking ribs. Not sure if this changes temp ranges between the two racks.

Is there any way to fit my 18" WSM with a temp control device? It hasn't been a real issue to keep my temp at +/- 10 degrees of my target but it would be nice to know it can stay right on.

I am tossing around the idea of jumping into a couple of small rib cook offs in my area this upcoming summer. Not expecting to win or even place, just looking to have fun and see how my ribs will do against more serious barbecue cooks. Are there any big differences that should be made to the...

I am wondering if I will need to make any modifications or additions to my WSM to cook in near 0 degree temperatures. Any ideas or suggestions are greatly appreciated.

My name is Matt and I am new to this forum as well as the world of barbecue. I bought myself an 18" Smokey Mountain a few months ago and the results have been amazing. Have gotten some great compliments on the end product.