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If I ever decide to join costo I'll get some Kirkland pellets. I've mostly used Pitt Boss because there competition blend is cheap. Maybe I'm getting what I'm paying for

Are you still using the Cosco pellets? You've mentioned that in previous posts. I have a basic z grill pellet grill and found the smoke intensity lacking. Yes, it smokes and for chicken it's acceptable but when I did ribs and pork butt I thought it was too light. I'm comparing this to my WSM...

Can you try a smoke tube mixed with pellets and wood chips? I've added this setup to my pellet grill since I didn't like the smoke output on my pellet grill on its own. It made a difference with ribs.

I use simple green on the top vent of my performer and WSM.

They look good. I assume you did not wrap these. How did they turn out?

I don't normally use my kettle for ribs but when I do it's the snake method. I set my bottom vent about 1/4 open and then adjust the top from there. You'll have to experiment with this. I got a 14 in WSM I stopped using the kettle. I can add a water or drip pan underneath.

Yes, definitely chunks over chips and less is more. So start with a single chunk. You don't want to overdo it until you know what you like. I posted a picture of my setup on your prior thread. Chips will burn out in a few minutes whereas chunks last longer. I get my wood from fruita wood (2"x2"...

Try adding one chunk of apple or peach wood. It will be a totally unique flavor compared to gas or straight charcoal. I also leave the top fully open and choke the bottom. I want to minimize cresolite build up. Well done on your first cook!

I always treated the bottom vents for gross adjustments and the top for fine adjustments. When I first first got my WSM a few years ago I was more concerned about holding a specific temperature but now I'm not so picky. If it stays within about 15 degrees of my desired temperature of my set...

I don't have the kamado but I do have a WSM. It's the same idea. I always start with about 15 light coals and slowly bring the temp up and close the vents once I get close. I also add the meat once the grate temperature is over 200F. By lightning a portion of the coals you are doing a good...

1. Chimney starter 2. Elevated grill rack. I posted my setup on your other thread. 3. Leave in thermometer. I have the thermometer works smoke. I use the grill baskets when needed. Most importantly learn what you have and figure out what you need. You should watch YouTube videos to see what...

I do the same.

I use the charbroil plastic brush and a wet paper towel.

Do not clean the ashes from the ash catcher until you are certain they are out. I wait until the next time I need the grill so it's normally the next day at the earliest. Some people go a couple days. I just use an old plastic grocery store plastic bag to dump the ashes and put them in the...

Just be careful about your grill brush. My wife was one of the unfortunate ones to swallow a piece of metal from a wire brush. We were lucky but it could have been serious. I now use a plastic brush and clean my grate before heating.

I use B&B charcoal in my WSM. It does have a different odor than Kingsford and I found it doesn't light as easily but it burns hot and lasts a long time. I typically use Kingsford in the kettle bur lately I've been using one of the Royal Oak varieties. Before each cook I use sweep out the ash...

I replaced my porcelain grates on my spirit with the 7 mm stainless steel grates as well. I like them much better. I could not justify the cost of the 9 mm ones.

If I sauce ribs I just apply it directly from the fridge and brush it across the top. I never gave it a second thought.

I cook mine to 205F. By then it's normally tender. I've tried cooking to 195-200F but's never been tender enough. However, I still check for tenderness even at 205F just to be safe. On my WSM I normally get the temperature between 240-270F and wrap around 160-165F. If I don't wrap I get too...

Personally I would not. If I'm going to spend all day cooking it I would get at least 5 lbs and more likely two small ones to cook at the same time. I wait until the cost is $1.99/lb or less and freeze a couple for when it's time too cook more.