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When I heard Franklin say he only used Post Oak thatwasgood 3nough for me.

I recently purchased a WSM 22 to replace my 18. On my 18 I put the garage handles on the cooker, but then found I could not use the cover. Ended up using garbage bags. (my wsm sits outside all the time). I need handles so I can lift the body off the fire when I need to and with the 22 the need...

Thanks Chris. Yes, that is the thread I have been looking for. My wife thanks you also!

About 3 years ago I came across a recipe on a bulletin board for a grilled chicken that my wife loved. Unfortunately in a move the recipe was lost. I have been searching for it to no avail and hope that someone on the board will be able to recognize the description and point me in the right...

Based on photos I have seen, I believe I have a 2004 Genesis Silver Model A LP USA gas grill. It is a two burner with 5 flavor bars (each one is 21 9/16 inches long.) The outside measurement of the main box where a rotisserie spit would go is 23 3/4 inches. I do not see a serial number. I...

I will be gone for 5 to 6 hours and when I return I will want to pull it after no more than an hour. I can start the cook at any time, so I could plan for the brisket to be done before I have to leave, but in my limited experience I have not been able to time how long it will take. From what I...

Bob, I agree that the meat will continue to cook while the temperature is going down, which is why I am not sure how low to let the pit drop. The forecast for Thursday is for a high in the 40s, so the WSM should cool fairly quickly. My (maybe ill conceived plan) is to start reducing the...

Anybody have any ideas? I am thinking about 180 to 185 since that is close to the finished meat temperature.

I will be cooking a brisket for Thanksgiving, but will not be home when it should be done. I like to cook brisket at 225 and want to set my ATC to reduce the pit temp when the the meat is close to being done. What temp should I aim for my pit to hold the meat without over cooking it until I...

So Andrew, did you foil or not, and if you did at what point and for how long?

The cook was very successful. I put the ham on the bottom grate and the ribs on the top grate of the WSM. I had wanted to cook a "ready to cook" ham, but could only find a "ready to eat" ham which is cooked at 325 until it reaches an internal temp of 140. So what I did was cook everything at...

Thanks Frank and the three Roberts for the suggestions, they are very helpful. I tend to smoke everything at 225-250, so I was not sure what to do about the different temperature requirements. I have successfully smoked ribs at 275 before, so I think I will follow MR. McGee's suggestion. Now...

My wife has asked me to smoke a ham and 3 racks of spareribs for a party this weekend. She wants to serve about 4 pm on Saturday. I have the 18 inch WSM. My question is how to cook both since they cook at different temperatures. I usually smoke my ribs at 250-275. I have never done a ham...

Brian or anyone else who has made this mod. The handles look great and I want to make this mod, but have a question. Did you have to bend the attachment points to fit the rounded surface of the WSM? If so, how did you do it?

John, I agree with the others on how to use either lump or briquettes. However, with lump I have a hard time keeping the temperature down. So for a long slow cook like for a brisket I use Kingsford Original and the Minion Method. If I am cooking something at a higher temperature I will use...

Ken, I am fixing up a 1997 Performer. I am waiting on the weather to clear and warm up enough to paint some chipped areas. I then will install the dampers. Mine were so rusted I had to cut the control rod at the Hdrive in order to get the old ones out. I do not anticipate any problem putting...

Thanks Robert, I have this vision of you typing away on a smart phone in the dark with the wife giving you ugly looks. I will look for these products. Have you used them? Larry

Pictures will be good.

Pat, I wish you luck on the ash catcher. I understand a lot of things are on back order. Unless someone else comes up with a better idea, I will get some engine paint and at least touch up the chip places. Has anyone painted the whole grill and if so what prep did they do? I would think the...

On my new to me 1997 Performer that I am rehabbing there are some chips in the porcelain on the outside of the bowl and the lid. They are not too big, about a dozen being about the size of a dime and two that are about an inch long by half inch wide. How do you repair these to prevent rust...