Just curious as to how many of you exclusively use a kettle for ribs, butts and briskest vs a wsm, or how many at least use the kettle in addition to the wsm? I have found over the last 2 years that I don't use the wsm any longer. The kettle seems to work extremely well, capable of holding consistent burns for long periods of time. I'm starting to wonder if I even need the wsm.
I tend to load up the charcoal under one of the hinged sections of the grate and contain the charcoal with a row of bricks. This occupies appx 1/3 of the grill leaving tons of room for meat. Ribs fit better on the 22 kettle vs my 18.5 wsm too
I tend to load up the charcoal under one of the hinged sections of the grate and contain the charcoal with a row of bricks. This occupies appx 1/3 of the grill leaving tons of room for meat. Ribs fit better on the 22 kettle vs my 18.5 wsm too