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Hi, has anyone tried using Ridge Charcoal Briquets? Is this a replacement for the regular Royal Oak charcoal? I’m having trouble finding the standard Royal Oak Briquets, the bags are usually out in stores by now.

Nice looking pork. Did you use water in the pan? Or did you run this smoke dry, no water?

I have struggled with the 3-2-1 at 225 degrees in my WSM 22.5, not happy with the bark or the meat falling off the bone. Is everyone using water in the pan? I feel like I want to try using no wrapping and no water, for ribs and a 10 lb pork butt as well. Is the water really that critical in the...

Hi, I just received my new 22.5” Weber Smokey Mountain just in time for Memorial Day Weekend. I am upgrading from a Masterbuilt propane that I have had since 2014. I have been cooking on a Weber 22“ kettle for a two years now, so I am familiar with managing charcoal and I have a Maverick Et-732...