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First on the WSM, not overall. Thanks for your response!

That's because it is easier to keep temps down with water in the bowl since it'll never rise above 212. A pizza stone is solid, therefore can have much more energy than water, and can get much hotter than 212...

I am smoking a brisket this weekend and I want the fat cap to act as an insulator against the heat. T-Roy cooks on Youtube claims the heat actually comes from the top of the dome onto the meat. Is that true? Or does most of the meat come from the bottom?

Much cheaper than Traegers!

It looks like Weber beat Traeger to the griddle game (by a matter of days), although it might still be several years too late since Blackstone is the Kleenex brand of griddles. I'd love to hear opinions from anyone who has purchased either of them.

What kind of safety net? Prevents the fire from going out?

Lately on /r/smoking (Reddit) I have seen a ton of comments about how using a WSM with a blower is a game changer and really allows people to not worry about temp changes. But once I get my temp dialed in without a fan I hardly ever see changes throughout the cook. How do these fans work...

Where in upstate? I'm in the Rochester area.

I just turned 32. When I was around 16 I was huge into the street racing video games so I made sure I learned how to drive stick the day I got my permit. The first car I bought was also a standard.

My deck. I built it with my dad the year after I bought my house during covid. No better feeling than firing up the smoker on something you built yourself. Although I did love grilling fish for tacos in the outdoor kitchen at a beach house we rented one summer.

How many racks are you cooking at once? 22.5 should be able to hold 2-3 racks flat per grill rack.

Why not use the water pan here? I'm still fairly new to the WSM.

My next door neighbors have one. Had no idea Weber made anything like that.

I trim it. Like you said - plenty of inter-muscular fat. I've never noticed it being too dry.

I am looking for something that can attach easily without being destroyed by the head of the cooker. Right now mine hooks onto the charcoal door handle. It is not the most practical.

I'm making this this weekend. What rub recipe did you use?

How do the square dots compare to other highly rated dual probe thermometers? I wish they had a wireless receiver to go with it. Edit: Nevermind.. Just saw they have the Smoke X2.

How do you know Dinosaur BBQ being from Florida?

Adding some baking powder to your rub may help achieve a crispier skin easier.

If you kick it to the curb I'm sure a scrapper will pick it up before anyone that would get some actual use out of it. At least in my area it wouldn't last an hour before the scrap collector came.