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Well, I still love my Summit S-670, but it is a 2008 model and I keep it under a covered porch. I do wish I had the "tuck-a-way" rotisserie motor, but mine pre-dates that option. To me the photos did not look bad. I lucked up in 2009 and bought mine virtualy unused from someone who had been...

I finally got around to a smoke with the 12" pans I ordered from AMAZON. The ones I have a perfect fit for my Brinkmann bowls (the original water pan mod using Brinkmann charcoal bowls). The ones I bough were the "Campliner" brand and here is the amazon link, $16.99 for 12 pans...

Chris, I ordered a set of the 12" Campliner pans from Amazon tonight. I will report back on how well they fit once I receive them. I will also try to use the 2 Brinkmann pans to mold them to fit the inside of one of the pans for a "poor man's custom disposable pan".

There are some of the Brinkmann charcoal bowls still out there. A seller has some on ebay (lists more than 10 available). I had my original rust through and when I replaced it, I bought an extra one. I'm not sure how thick the foil is in those disposable pans, and I agree it is probably a...

Most of the time I run a flower pot base, but occasionally I will run water in the pan. Most often when I really have the WSM loaded down with meat (like 4 big shoulders in the 18.5"). That's a lot of meat for the 18.5" WSM and IMO that is when the water really helps. I just hated cleaning...

As we all know, cleaning the WSM water pan of grease and gunk after a long smoke is always a hassle. I had previously searched for a disposable aluminum pan that would fit and not found anything suitable. Like others, I generally used a couple of sheets of heavy duty wide aluminum foil to line...

X2 on move it (wiggle or turn) before trying to lift. This is what I use. It weighs 2.5 pounds, is 3/16 thick stainless and is a commercial "steak weight" made by Volrath. Works great. I also hit it with a little Pam before starting a cooking session. Never had one stick yet.

After reading this post the other day, I ordered one of the Volrath 50662 "steak weights" which is their 2 1/2 pound all stainless model (the one in the photo of my first post above). I ended up ordering it from KATOM Restaurant supply in TN as their shipping was much less than the webstaurant...

I migrated to the clay flower pot base wrapped in foil a long time ago. I do sit it in the top of my water pan though. My thought is the dead air between the empty water pan and the flower pot base acts like a buffer and may slow heat swings a little more (and mostly protect the flower pot...

Bought mine in 2005. But in 2008, I built a 13' high covered back porch that it lives under. Prior to that I kept it under the Weber cover. With no weather affecting it under the porch, it may last longer than me!!!!!

That smash burger press appears to be the Vollrath 50661 model which is actually called a "steak weight". It weighs a little over a pound and a half and is solid stainless steel. I think the one in the video has the handle bent a little more due to lots of use. Link is for Amazon, but they can...

If it's the center section, you can generally reform the shape by applying pressure to the out of round sides. Even new from Weber that was sometimes necessary after shipping. I think it was covered in the section on assembling the WSM on Chris' main sight also. Found it..... It's about...

I started the 22 pounder in the WSM at 8AM, and was going to pull it around 170* to foil and finish in the WSM, but it did not hit 170* until 11:30pm that night. I decided that since I was going to foil it anyway there was no point in burning more charcoal as heat is heat on a foiled meat...

I got a 22+ pound chuck roll into my 18.5" WSM. I used butcher's string to truss it into a more compact and even thickness to fit and to even out the cooking time. The 18" was one full smoker. If you can get the lid closed, it will shrink as it cooks.

Could your switch be going bad? Could be an intermittent short internal to the switch.

Ok, so I had some downtime while we were cooking for Christmas and played around in CorelDraw and made a logo. Yes, these suckers are that good! FireFish Recipe: 1 bag of Pepperidge Farm Goldfish (by bag, I mean one of the three bags that comes in the 4 pound box at Sam's Club). 1/3...

Looks great, but I have a question. How much water? I did not see that in the recipe or other posts (unless I totally missed it).....

I've used one of those racks for sausage and snack stick several times. One thing I found is you will need to rotate the meat (top to bottom) as the bottom area seems to be considerably cooler that at the top. The other option is don't let the meat hand down very far into the smoker body. Not...

I'm one of those who believes the unlit should be under the lit. I feel the smoke of the unlit, as it starts to light, will then go through the hot lit coals and this tends to burn out some of the more acrid components. So on overnight smokes here is what I do. I frequently do smokes of 4...

Cool!!! Now I have something I can use the waterheater base for, which I bought back in 2005 when I first got my WSM. Here is a photo that Chris used in the protecting decks area of the TVWBB site! Photo is actually from the first lighting of the WSM in 2005. I long since moved on from that...