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https://photos.app.goo.gl/8cE0Sts3DtdQQu943 Finally got to rehabbing this '04 18" OTS. Pounded out some dents, minor rust removal & paint, new handles, new grates, new ash catcher kit, new one touch ash cleaner. (The work table's been sitting around the yard for years) I've wanted an 18...

Hope this works....

I wanna buy a brisket flat but the prices seem crazy. $7.19/lb, so that makes a range of about $45 to $55. I usually buy packers at restaurant Depot in the mid 60's, but I haven't bought since last October. Did something happen to brisket prices? Brett.

:wsm22: Truly, my best brisket comes out of my 22 inch WSM. When I use my 18, I feel like the ends just get too beaten & dried out. I've tried stuffing it between the handles, but even still. The distance between the end of the meat and the edge of the grate really helps a lot. That said...

I just came back from my local Brooklyn HD, and I had seen that price. I don't know if this is everywhere, but I just may have to pick one up. It's worth more than that in parts. I can use it to service my OTG & OTP. (And have some parts left over)

Jacked up OT Plat with Stainless Steal cooking grate I've tried all kinds of lifting options but this may be the best. I hate bending over to cook. I've elevated the bowl with 5/16 threaded rod. Though you can't tell by the pic, it's only been raised 6". It makes a huge difference though...

What if there was a replacement bottom WSM bowl from Weber that had no vents punched in to it. Let's say it had only a single one inch hole to accommodate the mount for your favorite ATC fan. (maybe two holes on th 22) Let's say it sold for 50 or 60 bucks. Would you buy it? Personally, I would...

This weekend I will be doing 14 racks of ribs in my WSM22. I've done it before and I typically foil. As you can imagine, that much foiling is a hassle for all the obvious reasons. Has anybody ever foiled by lining up the racks in a foil pan and just covering it all with the foil. I was...

Three days ago I bought a brisket flat at BJ's, rubbed it, put it in a Food Saver bag, and tossed it in the fridge. Today I put it on my WSM 22 at 250 degrees, the meat was almost room temp, Comp K, 1 large chunk of cherry. At 160 degrees I foiled and bumped the temp up to 275. After a total...

Well, it wasn't art, but I put out a Boat-Load of food. I did the 14 racks more for the learning opportunity, and it certainly offered some perspective. Everything was highly edible. I had to use some store bought rub that I doctored up a bit. It took some time to get everything trimmed...

Well.... Tonight into tomorrow was going to be my first crack at cooking all four meats for completion at KCBS turn-in times. (I want to try a comp this summer) The weather here in Brooklyn is really bad with High winds, 45+ mph, and rain. (a gust blew over my 18"OTG) The wind has died down a...

I get off work at 11 tonight and I have to go home and prep 3 racks of BB. The problem is that I ran outta my regular mix. Since it will be the middle of the night and any hope for sleep revolves around speed, I was thinking: 3-4 T Montreal Steak seasoning 1 T Brown sugar 1 t dried Lemon peal...

I prepared six racks of ribs last night to be smoked on the 23rd. They're trimmed, rubbed and vacuum packed using a FoodSaver. I have no room in my fridge to store them, so I put them in a cooler outside and tossed in a temp transmitter that I can monitor from my laptop. The current temp inside...

Hello all. I've been getting 30 to 40 degree (more towards 40) temp differences in my 22 between the top and center greats. If I fill up with ribs, I find those cooked on the bottom distinctly different. Is this just me? Is there something I can do about this?

I've just completed my first cook with my new 22" WSM. I figured that 6 racks of spares and a few chicken thighs cooked over CompK ought to be enough for a break in run. At the end of the cook, it seems to me that the 22 has more dramatic differences in temperature. I haven't done any temp...