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I'm sure somebody else has a better way but here it goes. If the smoker is still up to temp I just add unlit charcoal on top of what is burning. I usually use my chimney of charcoal in one hand and hold the door at about a 45 degree angle with the other. Then I just pour it in slow. I usually...

I have one I would probably sell. I never use it.

I always trim the cap off regardless. I could never tell a difference ie cap up, down or no cap.

Great pics.

Wish I caould make it down there. I have never been to a comp. This year I need to make it to one. Good luck!

I work for a pork packing house. I bought a rough cut upper and lower shoulder( picnic and butt). It weighed in at 23.5 pounds. It took about 16 hours but was great.

I normally open the top 100%. Every once in a while the temp gets to high and I have to close it a little. Its pretty rare though. I use a stoker with the other dampers closed on the bottom. I always use water in the pan. BTW your enclosure is very nice. I would love to have something like that.

Thanks, Bill. I knew there was one more thing I wanted to mention! </div></BLOCKQUOTE> When I got my ATC I was amazed at the different temps between the grate and lid. So I took the lid thermomter off and checked it in boiling water. It was very close. I can't explain the difference but it's...

Wow this surprising. Weber has always been a pleasure to deal with the few times I've had to. Sorry to hear your problem.

Wow that is a lot of food! I did the 6 butts, 2 beer can chicken and about 35 burgers today. That was plenty for me to try and tackle. Also welcome to the forum!!

I did the opposite. I put the smallest on the top. Seemed to work out. Not sure what the best way is.

Well I started about 7pm last night. I had one done at 8:30 this morning, it was smaller than the rest. I'm at 185 on the last 5, hopefully they will be done by 11am. It was no problem fitting 6 butts with a combined weight of 57 pounds. As far as the smoker coming up to temp that was a...

Thanks everybody. I wouldn't be so worried but the timing for the cook is awful. I need to leave during the beginning of the cook. I have a stoker but I'm still worried. I need to leave about noon for the open house. I have to leave at 6pm the night before and won't be back till 10pm. I feel...

Thanks for the input! This is my first"high profile cook",,,lol. Kind of nervous about it.

I am cooking 6 butts for a graduation. The total weight is 57 pounds each is 9-10 pounds. Can I cook all of them at once? They all seem to fit rather easy. The most I have coocked at once is 2 butts so any help would be great!

I'm wondering if anybody has any comments on Weber's fireplace 2726. Looks pretty nice but $150 seems a little steep. Let me know what you think if you have one.

Amazing job! Looks brand new for sure. At $165 bucks thats a great deal.

I cant wait to hear some reviews. I love the kettles but I have wanted a gasser for some time. the e-330 sounds great. One question....what is the difference between the e and ep?

I did 3 racks of baby backs, beer can chicken and butter milk bbq chicken. It had been awhile since I cooked that much at once. Turned out great! My mom was very impressed with my cooking skills which meant a lot coming from her.

One other question off topic a little.... Do people use red or white oak?