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I considered that. I might give it a try, but I've assumed that given the springy quality of the metal, it would immediately revert back to the incorrect shape I'm trying to fix as soon as the ratchet was removed. I wonder if using the tie-downs to get it round then fire it up to full heat would...

My 22 incher is out of round - most likely the middle section, but possibly the lid. Has anyone found any good tricks to force the section back to round? As is, I have to bang on the lid to force it into position and I'm sure it still doesn't seal particularly well. I'd like to avoid buying a...

I went to use my rotiserrie burner for the first time in at least a few years and can't get it to light. I followed the instructions - press down knob on high, hit click starter and hold knob at least 20 seconds until going strong. All I could get was a sputter of flames, nothing that would stay...

I want to make sure I understand... You're recommending no water specific to my high altitude situation? Or you are one of the dry pan cookers and would have recommended it regardless of my altitude? I've thought about switching to dry to conserve fuel, but frankly out of pure laziness I'd...

If you're blowing through that much water, there's a chance you have your vents open too wide. Vents open wider than necessary will only raise the temp a little bit since the water is doing its job and boiling off to keep the cooking temps in the +/- 250F range, but by letting in more air...

I've been using my WSM for 5-6 years now, but all at lower altitude - maybe 1400 ft. I bought a smoker for my dads house and am firing it up today, but his house is at about 7000 ft - very thin air. Anyone have any experience using a WSM at high altitude? Kingsford doesn't change but there is...

I've thought about designing and making something similar myself. Any difficulty getting the middle section on or off? I'm debating having the wsm surrounded by the table like you have versus having the table only on one side of the wsm to aid in access to all sections of the unit. I don't often...

Is it possible that in the process of cleaning you bent a vent or the door just enough to allow a little more air leakage than you had before?

I've got a cook I'm starting tonight / tomorrow morning and IU'm looking for confirmation about timing as I don't often do multiple meats. I'm doing pulled pork and pulled beef. The pulled pork I have a lot of experience with - Costco boneless butts that usually take somewhere between 9-12 hours...

I've been making primarily bbq style stuff for years, but have an interest in making some Mexican styled smoked meats - especially shredded pork and beef for tacos. The dry rubs I make have been somewhat generic - mostly chili powder, paprika, salt, pepper, brown sugar, cayenne pepper, cumin...

Interesting discovery today.... today is the first time I've tried foiling (cooking a chuck roast) as I usually "cook naked". I foiled the meat after maybe 5 hours and it had reached an internal temp of 165F. I left it foiled for several more hours and the internal temp raised to about...

I find preheating the cooler by letting it sit for awhile after pouring a big pot of boiling water in it extends the hold time very well. Towels, newspaper, etc aren't necessary to fill the space - air is actually a decent insulator. Wrapping the meat in foil helps minimize evaporation and will...

Agree with above as a rough estimate. A few weeks ago I did 6 boneless butts - probably about 45-50 lbs uncooked. There was plenty of room left... could easily have put two more butts per rack on, so 10 butts at 7-8 lbs each. You could conservatively get 45-50 lbs cooked meat without any rack...

Another thought... are you (or were you) stirring the coals mid cook? Is it possible you were inadvertently causing imparting a dirty, ash taste to your meat by raising dust?

Never heard that complaint before with kingsford comp. I use it frequently because Costco had it cheap this year. Have you changed anything else in your methods? I've never used Kingsford original... Maybe Comp has a slightly stronger initial odor and you need to wait a couple minutes longer...

Just be careful of one thing... with that much meat / thermal mass in the cooker, it will take longer to cook and more charcoal as well. I usually only do two butts at a time and take 8-10 hours to finish. My first go at 4 butts at a time I didn't adjust things well. It took more like 12 hours...

Same deal as my prior efforts... not quite at room temp. I usually trim the butts the night before and have the rub ready, then pull them out of the refrig around 6:30 am to start warming, tend to starting the charcoal, put the rub on, and then put them on the wsm by around 8am. I figure the...

I thought about bringing my wsm or smokey joe, but the smokey joe is too small for that many people and the wsm would be smelly to transport inside an SUV.

We're planning a camping trip over Labor Day, and I have an idea for a makeshift grill / stove and I want your comments and suggestions. We have about 30-40 people going - mix of adults and kids - so need a good way to cook for a large amount of people and many types of meals. Here is my idea...

Wow, did I blow it. How do you adjust for approximate time to cook as you increase the amount of meat you're cooking? Prior to today, I've always cooked two butts (maybe 14-15 lbs Costco boneless) at a a time for pulled pork. Today I decided to double my butts (grand total about 30-35 lbs...