Recent content by Tony-n-TN

Also did the charcoal grate double up mod(forgot that one). I shut my WSM 22" down after the cook. Today cleaned it up, lifted the charcoal ring with grates attached shook off the ash, ended up with about 1/3 or more of a chimney of reusable charcoal for the next cook. Even if you don't do the...

I installed the gaskets on WSM 22" for the door and middle section lip where the top sets. Also did the notch for temp probe cables. Cooking 2 whole chickens and 10 boneless/skinless chicken breast..happy to report no smoke leaks now, before had pretty good leaks around door and lid.

May not be right but I have found when the 2 units lose connection if I restart the grill unit vs the one in my hand the connection is remade. If I restart the one in my hand it so far has not reconnected with the grill unit.

Man I should have got one of these 1st.. Got meat temp and grill temp right now in my basement man cave on 9boneless skinless chicken breast and also got 6 country cut pork ribs on the weber performer using some apple and hickory wood. running at 250*. Also got a instant read digital...

A few years ago I had one of the cheap brushes cleaned the grill did some bbq chicken and low and behold ended up with a small brush piece in my gum. Didn't even feel it with I was eating it was a few days later.

The lid was reading 200-215 but the vent was reading 315-325, I backed the bottom vents off and checked later lid was about 160-165 and vent was reading 225-240. But yes I am going to do the Ice bath and boiling water bath for the lid thermometer and my new maverick 732 and thermapen when they...

Yeah I have smoked and grilled lots for boneless/skinless chicken and pork tenderloins. But I always had a good handle on my grill/smoker before. Thought about that after I bought all the meat and having not cooked on the WSM 22, but did it anyway. Everything as I said turned out tastey fairly...

I been using a Weber Performer for a few years(love it). Made the jump and got me a WSM 22.5in. My first cook-- think I bit off more than I should have or rather a mixture of meats lean to fat. Used KBB charcoal, and a full water tray, 15 boneless/skinless chicken breast, 20wing dummets, 4 thick...

I have been cooking on a Weber Performer kettle for a few years, just made the jump and got me a WSM 22.5in THAT sucker is pretty big. I like it.