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That had occurred to me. I guess my question would be if I really didn't need the vents open that much, wouldn't my temperature be climbing? IE if what you are thinking is correct then 250 can be maintained with the vents barely opened or opened 3/4 with the same results?

So I used to own a 18" and could use the minion method to cook with little to no adjustments or fooling with for 10-12 hours. A while back I picked up a 22" at local Bargain Hunt store for less than $200. Love all the room and features my older model didn't have. Around the same time I started...

I forgot that I had about a third of a batch left, a batch that also happened to be a little too strong and just a bit more bitter than I would have liked, so I did some experimenting. (I don't make mine too sweet, and in Tennessee we also have PGA, so it's pretty stout!) I mixed 3/4 cup hot...

I am on my fourth or fifth batch of lemoncello, and have had great success. I haven't tried any variation due to the fact that I'm a bit of a purist, and only had the lemon variety while traveling in Italy. But it is now a signature item for me and requested at all family occasions. However...

HAS ANYONE TRIED THE RECIPE ON THE FRONT PAGE OF TVWBB THIS MONTH FOR WINGS? SOUNDS GREAT!

Thanks for the reply... I usually have a vat of sauce that I dip the ribs in after they are done cooking and right before I serve. I do this with half and leave the other half dry. For the chicken, the end of the smoker right next to the fire gets pretty hot so I cook the chicken there at about...

I'm cooking ribs and chicken for about 110 people at a golf tournament (not using a Weber). I've done this before for about 60, and just guessed at sauce, but with this many I'm a little worried. Do any of you have a formula for figuring out how much sauce to provide or a rule of thumb? While...