Originally Posted by ssv3
First off great first cook. Try Stubbs briqs or lump and briqs to elevate the flavor profile of your food. I know 16Adams does 75% briqs and 25% lump. I've also done lump and briqs, briqs only or lump only.
I lose the russet potatoes as well. About the only thing that flops on the PBC unless you put in on the grate. However, I've never lost a Yukon gold potato by hanging it. Russet tend to be heavier so as they cook and get soft, their weight pushes them down.
Here are some pics.
Here's the inside of the tater and in fact ribs were done on the PBC as well.
I got mine at Lowes on discount, they're almost the same and are from weber. I did lose all the potatoes excepet one during a cook. I've found these, screw buckles and hope they'll will work with a SS wing nut..