Been using my 18.5" WSM for a few years and have been reading a lot of different forums over the years for info. Figured I'd ask a few questions and see what others do. 1. When doing multiple racks of ribs (I usually do St. Louis cut spares) on the 18.5", how do you set them on the grate? I usually use a rib rack and curl them inward to avoid being close to the edge. Reason for this is I feel the edges of the smoker may be a lot hotter than the center where I'm measuring temps. Other ways I've thought about but have not tried is just laying two racks side by side on the top. Or laying 1 rack on the top in the middle and 1 rack on the bottom grate in the middle. I've also thought about rolling them up and putting a skewer through them. 2. Anyone else using the clay base method instead of water in the water pan? I feel like this is one of the best mods I've done. The temp reacts a lot faster to vent adjustments but I don't mind. I've learned the WSM pretty well so I can still maintain a steady temp. Anyone using something other than a clay base? 3. Any Auber users here? I LOVE my auber for long cooks. Fire up the WSM via minion method and when I get within 15 degrees of desired temp, I close all the bottom vents and let the auber take it from there. Did a butt overnight this past weekend and it held it at 235 from 8:30pm to 8:30am with no problem. My Maverick is set to alert me if the temps get too hot or cold and it only beeped once. But within a few minutes the auber had it back at 235.