Recent content by Dan Carman

Thanks for all the replies and suggestions! There is plenty of room on the floor of the cabinet for me to place a bucket or maybe a foil half pan directly under the grease pan, so I will definitely do that. Looking more at the way this grill is built, it seems the designers placed a whole...

I have a cover, but like all covers, it's an eyesore.

My new-to-me S-470 collects rainwater in the grease pan, which eventually overflows making a mess. Without using a grill cover, are there any specific spots on this grill where water can be blocked from entering the cooking chamber? There are a ton of vents and gaps that probably shouldn't be...

I had to LOL.

They bumped up the price to $7.99 a bag at my local TJ's, which is a bummer. However with Stubb's being the next best thing, at $8.99 for a measly 15# bag, I'll stick with TJ's.

Having a Performer next to your WSM is a great mod in and of itself. ;-)

I'm assuming he's using it on his Performer, which has plenty of flat steel surface area for the job. :-)

IMO, the sparky nature is because the dopes at Trader Joe's think it's OK to leave the pallet outside indefinitely and the charcoal picks up moisture. I stocked up on about 5 bags once from a fresh pallet (still wrapped in plastic and only a couple bags missing from the top) and none of those...

Local ad said limit 2 per customer. It's a good deal, but not worth the trek in my case if I can only pick up 80 lbs.

Nice work, Chris! I'm in a similar situation and made the same decision. The 14-week-old and a new house have me worn out, but I found time to do an 18-lb shoulder for some friends. Damn thing took 22 hours to finish though.

Ditto what Chris said. It's fine for cold smoking, but in my experience, even the smallest charcoal fire will stop the pellets from smoldering. For warm/hot smoking, I've thought about trying a setup where the smoke maze sits outside the WSM and the smoke travels into the WSMs air intakes...

For me, it's pan on the bottom, sand in the middle, and foil on the top. I have done a few cooks w/o the foil, using a disposable drip pan under the food, but it's still enough of a mess afterward that I think it's worth it to foil the pan each time.

I use high heat but do whatever you want--it'll be fine. It's almost impossible to screw up a beer can chicken.

DISCLAIMER: IT IS ILLEGAL to refill those disposable tanks AND THEN TRAVEL WITH THEM ON HIGHWAYS. There's nothing illegal about refilling them and using them per se... the issue comes in with D.O.T. regulations concerning transport on public highways. The D.O.T. just doesn't want to take any...

The big difference that no one has mentioned is that the older stainless table swings up to access the storage area. The plastic table is stationary and the charcoal bin swings out the side. So if you have something sitting on the table and want to get something in the storage bin, the newer...