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Chris, great review. I love the chamber concept but not so much the price. Glad you're keeping an eye on it. Also, and it may just be me, it is good to see an unbiased review from the website operator. I suspect you have products sent your way in the hope of more favorable treatment, just...

I cooked a rib roast on the charcoal rotisserie over charcoal once I believe, and the WSM prime rib dozens of times. The rotisserie result was not better than the result on the WSM. Not bad, but not better than the WSM. And I agree that the bullet hole dead center is not a plus.

I use a rib rack but I've never cut the racks. I just u-turn the rib into the rack,one rib rack taking two slots. I often cook three racks at a time (sold that way at Costco), and they all fit in my 18.5.

I dump the coals in a bucket so they can be re-used. Then I put the grill in the shed basically right away. I used to wait for the coals to go out, but it takes a long time.

I agree that 6 hours is about right. I have never wrapped in foil. Try to ignore the fact that it looks like the ribs have shrunk down too much. Attaching Meater graphs of two plate rib cooks, one 5 hours and the other 6.

Modest sized rib roast. Jealous Devil briquettes, herb seasoned. Two hours or so. God bless our soldiers departed! :flagkettle: Happy Smoke Day!

You could try putting a piece of PVC pipe through the bent legs to help straighten them. I think I used 3/4" pipe or so.

True. Once we put the bucket in the fridge overnight. Whatever works.

I use a Harbor Freight bucket, 20 gallon I think? I put ice in it and leave it outside overnight. Lowe's has the same size bucket also.

I have a Breville Express, and it's fine. I use it every day for basic coffee, an "Americano" to be exact, which is just a shot or two of espresso with hot water. Sometimes we'll have a couple of lattes and getting the foam right does take some practice. Before that, we had a Cuisinart EM-200...

I got a two pack of these today at Costco @9.99/lb. That is a seriously great price. I am pretty sure I paid $14.99 the last time we had these.

My awesome wife got me a Meater 2 for Christmas, and I am happy with it so far. I cooked a prime rib roast for both Christmas and again on New Year's, and both went well. Yesterday, I put a turkey on the rotisserie. These devices will usually tell you to take whatever you are cooking off prior...

I cook a turkey over a charcoal rotisserie, and usually put water in the pan below. I neglected to fill the water during a recent turkey cook and it caused a pretty major flare-up, crisping the skin too much. After that, I figured I'd try using play sand from Lowe's in the drip pan instead of...

I would hold off on the wood, just charcoal. My wife doesn't like smoke on poultry, she says it makes it bitter. Her taste buds are ever on point, so it's okay by me. I use the rotisserie for turkey now - lump, no wood. The skin is golden like it should be on Norman Rockwell's table. Everything...

I have a Meater and a Meater+, both super finicky in charging and especially connectivity. I do like that I can get temp readings on the Meater app when I am not at home from the phone, but honestly that feature seems to work on every tenth cook at best. Just wildly unreliable. I also have a...

I got that brisket deal also and mine took 22 hours to cook. I had to wrap it in foil for the last two hours because I was in a long stall at about 176 degrees and the natives were getting restless. Once it was (finally) done, it was great. Great price. Also the longest brisket cook I have ever...

A Farberware rotisserie! We had one - scorching hot bright red electric elements and meat juices dripping down, sizzling the metal below! Thanks for the memory - I loved that thing!

I do not own a pellet grill, but I do have a pellet stove, so we buy and store 4-5 tons per winter. I always store them in the basement and on a pallet, almost two tons on each pallet. I sometimes see moisture damage on bags as I stack them in the basement, but almost never is a bag damaged...

I cook the Thanksgiving turkey every year on the rotisserie over charcoal. It's a lot moister than I any other way I have found to cook it, and that includes even a few low and slow turkeys in the WSM. We just touch it up with some butter and Bell's, not much more.

I like the powder better but I have used the liquid because the store was out of powder that day and it worked fine.