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What do you guys use for your burger rub?Is it different than your steak rub?I use the same but was thinking of making one just for burgers and was wondering if anyone wanted to share there's?

I can get a 18" WSM for the same money as a cajin bandit,which would you do?I have a 3 vent donar kettle.I like the Idea of the 22 over the 18 for ribs.Help

Where are you guy's buying the small metal gromits that you use to run your temp cords through the side of your cookers?.I would get a picture for you if I knew how.

Can someone tell me the dementions of the weber charcoal baskets?I am going to make my own out of scrape rebar and expanded metal.I was also thinking about just making a adjustable fence that hooks in the charcoal grate.Any ideas ?