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I don't do any slow cooking on my weber kettle, but in my 22"WSM, I prefer briquettes. After Stubbs left the market, I have been using Weber briquettes - yes, they are expensive, but I've gotten good results. I've also used Rockwood lump for slow cookng and grilling, but I prefer briquettes for...

I do something very similar - but I use a drumstick bbq holder and get 12 wings up in the air - and the rest on the grill, under and around the holder - that way I can do about 24 wings (I take the wing tips off). I usually move things around halfway through because the wings on the holder cook...

"...Ditto..."

Thanks. That's what I was wondering. I've had grease flares in my kettle before - they can sure ruin a cook.

OK, Vortex guys. When you do wings like this, do you try to catch the grease, or let it fall to the grill? When I do wings (no Vortex - yet), I cook them indirect, with a foil grease catcher under them. Thanks, Mike

A word of advice - don't attach the Smoke to the side of the WSM using the magnets :(- The Smoke works really good - well worth the extra money.

I did a sirloin tip this weekend on my 22 inch Performer - cooked it indirect until about 120°F, then took the cover off and let the charcoal rock and roll. I put the roast directly over the coals and got a nice sear. The internal was about 130°F - the meat had lots of juice and was cooked...

I made beef jerky a couple weeks ago, keeping my grate temp right at 160° for 10 hours in my 22" WSM. I used the snake method - running a layer of briquettes (Stubs) around the inside of the charcoal ring and then lighting one end of it - I ended up with one vent about 1/4 open. I did have to...

Can't help you with the water - don't use it. As far as a thermometer, the Mk4 is really good - but I'd buy a Maverick 732 first. That will give you both pit and food temps wirelessly. I have both.

Reheating Method Allowing the meat to cool prior to vacuum bagging will also reduce the amount of moisture pulled out of the meat during the vacuum process. I have made up vacuum bags, put the pulled pork into those bags and then put the bags in ice water - don't let the water into the bag...

I used water once, and clean up was more than I wanted - then sand, then stainless steel chunks, now a terra cotta platter- I think that I am done. The water is a heat sink, reducing temp variations. I really liked the stainless steel - easy to clean, but the terra cotta is easy and seems to...

Ditto. Just like last year - but bigger.

If Amazon ships into Canada, they've got them. If she is driving to KC, have her stop at Mills Fleet Farm - there is one right next to I-35 in Lakeville, MN - south of Minneapolis. (just looked up where Georgetown is - probably not driving).

When I make Prime Rib, I cook it on a WSM at about 225° until I hit an internal temp of 120°. Then I sear it on a kettle (not sure if you'll have that option) 'til the internal gets to 130°. Ends up looking like:

Stubbs briquettes for WSM - I like the consistent shape for even burning, and the low ash content. Rockwood lump for grilling - higher heat. I added another charcoal grate bolted at 90° to keep the smaller pieces of charcoal in.

I was a fan of Ozark Oak as well - this year, I tried Rockwood lump based on reviews on Naked Whiz. I like it just as much. The odd thing is that I bought it from Firecraft in MD.

Thanks, all. I think I'll stick with my rub and mustard.

I'm cooking a couple of pork butts this weekend and was thinking about using honey as a binder for my rub - thinking that might help develop a pretty nice bark. Have any of you tried something like this? What do you think? I typically cook with a temp of 250° measured at the dome and don't...

Dad is 80. I parked a 18 inch WSM on his deck a few years ago - mostly gets used when I visit. I replaced it with a 22 inch at my house 600 miles north of there. In this case, I cooked short ribs and spare ribs one day and then did an overnight cook with 2 pork butts the next day. Lots of fun!

Beef short ribs, spare ribs, pulled pork, brussels, mushrooms, potato, cole slaw, feta/tomato salad.