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Is it just me, or do any of you guys/gals put vegetables in the water pan? I need not mention that I do foil the pan first, usually with 2 layers of foil - just to make sure. I often do this, using potatoes, bell peppers, onions, corn on the cob (cut into short pieces), carrots, etc. I do...

Becky, when I first got my 18.5" Kettle, I found the thread 'A longer burn process for kettles' - which was provided in the above post. I went by this to a T, as well as George's tip about foiling the remainder of the charcoal grate. Works great! I've smoked Ribs, Pork Butts, Turkey...

I would start the Butt on the top rack and leave it there. After a few hours, 90% of the dripping will have stopped anyway. Then you later add your Ribs to the lower grate. No problems since they're both Pork. As a plus - since the Butt went on 5 hours earlier, when it's done first just pull...

I just use a plain ole hardware store Propane Torch. Nothing fancy, but functional. When using my 18.5" WSM, I light 6-8 coals. In the kettle using the firebrick method, I light 4-6 coals (4 in the 18.5", 6 in the 22.5") I don't light the entire coal with the torch, just the lower side and...

I'm lucky enough to have a storage room in the house, but I feel your pain. I've had that happen in the past. Even though bagged, they do seem to absorb enough ambient moisture to make them harder to ignite. Maybe a large Rubbermaid Tote or something with a pretty tight lid. I guess it...

I hate it when I run out of leftovers from the previous day's smoke!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jim Kennedy: But how many of you foil brisket after 4-6 hours, or some time frame of smoking? </div></BLOCKQUOTE> Ok, you got me on that one - forgot...

I've smoked Ribs & Pork Butts both with and without foil. I do actually prefer to foil my Ribs, maybe it's just me but they seem to turn out better. As far as Pork Butts, foiling is not required. If you like a hard/almost crispy bark, then do not foil. Foil will soften the bark, but for me...

I noticed that even when I smoke with the 18.5" OTS (offset fire brick method) it took a few good long smokes to 'season' the grill. I have a 22.5" OTS I use for grilling, so the 18.5" OTS gets mainly used for pork butts. The first couple of times there was more of a variance in temp. Now...

I was experimenting today (my day off) with some homemade fire starter cubes. Very simple to make, I thought it would be an interesting experiment. I've always got sawdust in the shop (Shop Vac), and my wife has many pounds of paraffin wax left over from when she used to make candles. I very...

Ok, tried the recipe today - only cutting the salt in half for the injection. I'm a convert! The injection definitely made a difference. The pulled pork was more moist than without the injection - wife agreed. I'll definitely be using this method from now on.

Well, I just (this morning) added a Weber 22.5" One Touch Silver Kettle to my collection. That puts me at = 1- Smokey Joe 1- 18.5" Kettle 1- 22.5" Kettle I'll use the new Kettle this afternoon for 2-racks of baby-back ribs (and try out my rib-rack). I love the functionality of the Kettles and...