Recent content by S Mitchell

Hey J. Welcome to the forum and thanks for your service. I also went into the USAF in 1990!!! Basic training in October I believe. Then, on to Pope AFB. Let me know if we have crossed paths! If I can be of help in bbq or anything else, just holler.

It has been a loooooooooong time since I have posted, but when I saw this cook I had to chime in. Great cook as always Mr. Lampe!!! I love this recipe too. I still think the orange marmalade siracha wings is Larry's best. Larry, I hope you are stalking this site. You are one of a handful of...

Can't wait for summer again! My 45 minute commute took me an hour and a half tonight

There are mods on here where more holes and daisy wheels have been added. There is also a door prop mod that is very simple. I just can't find them right now.

If you have a 22.5 kettle, I would go with the 22.5 WSM. That way, if you want to add another grate, you can use the one off of your kettle. I move grates around all the time. Kinda convinient.

I would use two nuts to bind each other.

Nice job Tim and welcome to the forum. I just built mine and did the test burn last night. Will get pics soon. Looks like Lampe has stopped by your place and ruined your nice paint job with that awful sticker. Oh boy, wait till he sees that one!

I do the hot squat also. I do not use water in the pan, which helps. I do have a 22 tho and recently did 2-75 pound cooks. Had to have help on that one for safety. I use lump, dump it on, no ash on my food, reassemble, sleep.

Foiled, dry pan.

Here ya go! Stack away! On the home page, look at Operating Tips & Modifications. Lots of good info in there and the other titles on the home page. Good luck.

I have a 22 kettle as well, and I like having the 22 wsm so that I can use the grate off of the kettle and add a third grate and all I had to do was make longer brackets.

SWEET! X2. Thanks for the tip! Man those look cool.

I don't know what you are cooking on, but I have a 22 ots and a 22 wsm. When I need a third grate, I use the grate off of my ots.

ABT's are easy to make, easy to cook, and always go over well. I also do some venison stuffed mushrooms that people seem to like. Take some venison sausage (or your favorite pork sausage), mix with a little parmesean cheese, bread crumbs, and seasonings. Put in the middle of a hollowed out...

Happy birthday! Double wrap in foil, place a towel over it, close the lid, and enjoy your day. Brisket looks great. Wish I could cook one like that.