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I installed a BBQ Guru fitting for use with the DigiQ ATC on my 26.75". Fitting looks great, but I have yet to try it.

Can you re-use the axle and wheels from the factory 26.75" configuration? I seriously need to get this done.

Home Depot and Lowes have their sales on RIGHT NOW! big twin packs $9.88!!

Steve Petrones #5 Sauce is killer: "No. 5 Sauce 1 cup ketchup 1/2 cup cider vinegar 1/3 cup brown sugar 1 tablespoon worchestershire sauce 1 tablespoon rub Opional but v. good: 1/4 cup meat drippings (whats left in the foil after the rest)" Copied from his original Post. ALWAYS a...

I have always waited for the thick white smoke to die down. I use the minion with about 15 lit coals to start. I do waste about an hour of heat I guess. Next batch is going to go on right away. I also run a BBQ Guru DX2 so it comes to temp relatively fast.

Looks solid, and its USA made. I say get that thing fired up!

My thoughts are to experiment with your BBQ when you are NOT cooking for 50 people. I'm sure your default Que is plenty delicious. I save experimenting for when failure will not be as catastrophic.

I've only purchased the cryovac 3 rack baby back ribs at Costco, always no membrane. Are we talking the ribs on the styrofoam butcher trays?

I like Jamie Purviance. Google him. He does all the Weber branded cookbooks. Well done books with great pic.

I spent about an hour or so "tuning" my door to fit. I did need to dog ear the top corners a little as well as tighten the wing span. I used a business card from the inside as a test shim. It locks up like a vault now. I do also have the compression latch installed.

I agree with this. I cook buts sometimes to keep meat in the freezer for convenience. No sauce, just salt, pepper and some garlic powder. It's good for anything. We just had pork enchiladas with a little green chile and cheese. Deeeelicious. I did something a little different this last...

This is the primary reason I recommend the 22" right out of the gate. 3 racks flat or 5 using the rib rack, with no cutting involved, on each rack. If you can do it, you wont be dissapointed.

Is there only the 6 episodes of this 1st and only season? Good TV for sure, I'd love to pick his brain over a six pack and some BBQ...

Ballistic BBQ on youtube did a video on this subject. Sand paper, heat, treat with oil, wipe then repeat until you're happy. Watch the video, its well done.

Hey CTobin, were your temps from the dome thermometer? My thought is your grate temps may be off a little (I know mine is off by almost 25 degrees). If you were actually running lower that 230, it does stretch out your overall cook times. Look into the Maverick wireless thermometers, if you...

My advice to the OP: Chuck, This FB group is beneath you. If thats what 'some' members do to their own, my vote would be to just drop the whole lot of'em! The reason most of us are members of anything BBQ web related is to learn, to share and to enjoy the brotherhood/sisterhood. Not...

Steve, I really like this setup. Please post pics as you assemble this bad boy. That would be AWESOME! I'd bet someone could make a few dollars selling these modded frames to a bunch of us here with the 26"er's. Just sayin'...

Cold smoking, by definition, is smoking under 85F degrees (or is it 80F ?). I use an A-maze-n 12" tube or the 5X8 pellet cold smokers. They don't generate enough heat to move the temps too much on cold nights out here in sunny AZ. I wait until cooler nights and I can run the 5X5 for 7-8 hours...

Adding this wood to my "to try" list. Great link posted above. Thanks for that. Let us know how it goes!

Is that the Weber rib rack? I've never considered doing ribs on my 26". May be a little less hassle than firing up the WSM. Thanks for sharing.