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Just a side note. I always did as Jim and Chris suggested and used a full ring when using my WSM. I almost always had coals left over to re-use after snuffing. Using the water pan really is fantastic for keeping temps of 225-235 with almost no effort, but does use more fuel. The only times I...

Mike - That is an interesting take "customer service has been great} why did you have to contact them?" Fritz - Why did you have to deal with Spider's Customer Support out of curiosity?

But they are always out of date and a lot of places do not like filling them. Also $40 in gas to get it. If I still lived in Richmond I probably would have contacted them already;-)

This SSP popped up about 90 miles from me. A little too far but could be worth it to the right person. https://www.facebook.com/marketplace/item/1203802167447436/?ref=saved&referral_code=null

There is a great thread on a SSP total refurb. Looked better than new when done. I've also lusted after a nice one from time to time. I had a Performer but really wanted an SSP. Not much of a need for one now but.....

Just to be sure you may want to try 5° lower to see what happens. What temp have you been brewing at?

Dam that looks great. Wonderful presentation.

As Chris stated, Just fill up the ring and you are good all day. I would snuff out the remaining coals when the meat was done and reuse them next time. Better too many to start than to have to add them later.

I picked up the whole kit minus the tops for the bottles for $50 from someone selling his old kegerator parts. The tank lasts me forever and gives me about 45lbs of bubbles in a bottle. When empty I just swap out the CO2 bottle for about $30

This is the way I went and have other friends that got fed up with prices and SodaStream refill prices.

Nice presentation. Post some pics of you and the rig at the comp.

I mentioned that one in another thread. I surprised how good it was. Did you like it? Thoughts?

Pretty cool. Never seen those before. Please post if you get them lit up some time.

That looks great. I have a question. Is sweet paprika the same as regular paprika? I only have seen regular and smoked which I have both.

Naked just means that it does not have a bottom with the holes to direct the flow at the bottom. Is that correct? If so how does that make a big difference?

Almost no water is left in the bottom if when I brew with low heat instead of turning off. I love this large Moka pot. I am going to eBay my AeroPress from about 15 years ago that I rarely use as I like large cups of coffee;-)

I saw that video and tried it but it left water in the bottom. I start on high and turn it to very low once it starts to come out the top. That seams to be working for me. There is a long thread that I think Larry started on coffee grinders. I am very happy with the Shardor he recommended...

This is a link to the accessory page. Wow - Really nice stuff planed. I could see myself wanting all of them;-) https://www.spidergrills.com/collections/accessories

I am having a tough time keeping up with the flip flops. Nice accessories! I really like that you don't need a separate rotisserie ring to have to store, but wondering if it may be too close to the fire. Will have to wait to see it in action.