Recent content by Kevin John

WSM has sold

IQ110 has sold $220 for the WSM

IQ 110 has sold

Purchased over a year ago I've probably used it around 20 times, I only used it for cooks when I wasn't going to be around for a few hours or more. Does what it is suppose todo maintain set temps. $80 plus shipping.

Willing to sell without the IQ110 for anyone interested.

Lots of mods, Lid hinge, Cajun Bandit door w/latch, casters, heavy clay saucer to use as a heatsink/diffuser, hanging kit and and the Pitmaster IQ110. Pensacola CL

I'll 2nd the hanging kit over open coals, cleanup is a whole lot easier and I like how everything tastes thats been hung especially chicken and ribs. That and the lid hinge are my 2 favorite WSM accessories.

I have a 14.5" heavy glazed clay plant saucer that fits right on the tabs for water bowl, it helps help the WSM recover quickly after opening the lid. It cost me $14 at Lowes, double wrap in HD foil and put another sheet on top that just fits over the edges, after a cook pull the top sheet and...

Thanks Greg I hate to sell the 18.5 because I've put casters on, replaced the water bowl with a clay saucer, CB SS door, UKBBQ lid hinge, Weber hanging kit with the PBC SS hooks and have a IQ110 for those days when I can't be around for the whole cook otherwise it's not needed. I like hanging...

Thanks for posting the link Brian.

Greg from your pic's of the basket on the 18.5 it looks like the Vortex sits higher than the stock charcoal ring/grate? I ask because I've been hanging chicken halves and ribs in my 18.5, the chicken wouldn't be a problem but it looks like clearance for the ribs would be. I want more capacity...

I wait because when I dump my coals I'm usually at 150-165 grate temp, with all vents open in 20 to 30 minutes I'm up to cook temp, it takes the IQ longer to get there. That being said I usually have to wait at least an hour from dumping hot coals for the fire to clean up before putting the meat...

I don't like wrapping either but it's because I like a good bark and I don't like self braising the meat. Like you I'll wrap in foil when it's time to hold. The only thing I wrap is Brisket and that's in Butcher Paper. To the OP, Butts are really easy to cook, they are very forgiving when it...

Replaced my water pan with a clay plant saucer, wrapped it in foil and put another piece just large enough to fit over the top so when cleaning I pull that sheet and replace it with a new one, makes cleanup easy. Another advantage is I have more clearance to load up the charcoal ring with more...

I have the IQ 110, it does what it supposed to do, maintain consistent temps, I don't start running mine until I'm up to temp then I shut down bottom vents and attach the hose to the manifold and plug it in. I only use mine when I'm not going to be home for the whole cook because I find it easy...