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Thanks for all the photos! I am learning so much on this site. :)

As a newbie, I'm seeing photos of different smoking styles. Can you help me understand when it's best to use foil or a pan vs. directly on the grate? I know using a disposable pan would catch all the melted fat and make clean up easier. Is there any other benefit?

So I'm confused. I'm buying a WSM 22.5 for Christmas. I was planning to buy the temp controller and the Thermoworks Smoke Thermometer. BUT...the DigiQ comes with a meat probe that tracks your meat temperatures. So do I really need the thermometer? I know the DigiQ has only 1 meat probe. We will...

I'm planning to buy these mods for the WSM 22 from Cajun Bandit: This is a combination of our top three selling products. Everything You need to upgrade your 22.5 in Weber Smokey Mountain. The Bundle Includes 1 22.5 Stainless Steel Replacement Door, 1 22.5 inch stainless steel high air flow...

Great news about the Guru! What about adding more water to the pan in the WSM though? If it ran out and was dry wouldn't you have to pour water from the top and through the grates of food to refill the water pan? Not to mention having the lid stand open that long... Is this a problem? Thanks again!

Thanks for your responses so far. I really have learned a lot from your site and I appreciate the feedback and recommendations. Here is what I'm thinking of getting after hearing some of your wise words of advice: Webber Smokey Mountain 22 inch $399 modified with Cajun Bandit's door $32...

Hello All! My name is Traci and I live in Southern Ohio and have a family of 4 with 2 dogs. We love BBQ! Pulled pork, ribs, brisket...mmmm! There are a couple good BBQ joints not too far away (City BBQ and Company 7 BBQ) and this year Hubby and I are going to Memphis in May for some delicious...