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I've done a search on here and the question is asked from time to time, but the replies seem to get off course quick and don't directly address it. Does anyone smoke with no water pan, no terra cotta plate, no nothing? Chicken seems to be a popular one to do, but ive also read the dripping from...

***sold***

item has been sold on ebay

My hometown about 2hrs north of St Louis. If I didn't have the same one, I'd jump on it. http://quincy.craigslist.org/for/4645742019.html

I've been looking to get a Craycort and have been seeing there is a problem with the Performer. Something to do with using a chimney. I can't seem to find a detailed description of the problem. Just there is a problem. Can someone please explain? Thanks!

I'm using Royal Oak for the first time tomorrow. Doing a pork butt. My question is: am I going to use the same amount in the ring and in the chimney that I did for charcoal? I've NEVER used it before. Done some reading, but can't find where it's addressed. Thanks!

Well, Ive done ribs on many occasions, but yesterday I really screwed them up and it was for a big family function. They were dry as a bone and fell apart. Here is my setup: WSM 22.5 and a Pitmaster IQ. I set it up like always. Empty pan and the IQ set to 250. I did 3-2-1 method. I did 3 racks...

I was going through the photo gallery and got my socks knocked off looking at the PSB people were making. Is there a recipe people usually start with then modify to their taste? Or one people swear by? Thanks in advance! You guys are the best!

I tried the sand once without doing much reading on it. My temp with through the roof and I panicked, yanking it out and replacing it with water. I'm looking to try it again. Where should I look to keep the vents? 25% all around? We have a party of 15 coming over and I don't want to experiment...