SNS & kettle vs WSM

[bcostlow]

+1 on the Weber Kettle, SnS, and DnG combo. I used to use foil and a drip pan, but the DnG really adds an additional amount of temp control to the already-nice SnG.

I broke doen and ordered a DnG yesterday. Lloking forward to a better grilling experience and a little nod to my ongoing MCS condition :-)

[bcostlow]

Wow. Those look pretty amazing to me. Do you usually use lump in your SNS? I bet for searing it would be great too.

I've used lump for high temperature cooks but went with it on the beef ribs because it produces less ash. I think the moral of the story here is that lump is great for that 750 degree reverse sear but not as dependable on slower cooks.

[Spinaker]

In certain cookers, I agree. For Kamados lump is defiantly the way to go for long cooks. The ash in briquettes plugs the small air intakes. But I love Kingsford for the PBC. Nice even cooking, every time. Consistency is key with the PBC.

[7over]

I have yet to smoke beef ribs but you are inspiring me to do it. Your look like they turned out great! Good work!