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I would like yo know what you used to plug the vent holes and where you got them. Thanks

I would like to see pictures of the inside, cooking grates, etc., closeups of the blower assembly, hinged lid and how your temp regulator is mounted. I know that is asking a lot, but that is about the most awesome modification I've seen. Thanks for sharing your great work. Tim

Chad; Where do you get 24" foil? 18" is the biggest I can find. Thanks, Tim

I agree with the others. Set it out at the curb and it will disappear. I recently got a performer to go along with my WSM 22.5. I believe you will really like it. The gas assist makes it even easier to start a fire, and the table is very handy to me.

I cooked Chris's adaptation of Cook's Country Cornell Chicken. It probably did not look quite as good as the pictures on this site, but it tasted GREAT! I highly recommend it. It was also the first time I used the bottom rack on my WSM 22.5. The brine, combined with the sauce and 2 small chunks...

Thanks, I will check it out!

A few months back I saw a picture of a WSM with a bbq guru connected. Instead of the tape they send with it, there were plugs in the other 2 vent holes. They appeared to be removable. I would appreciate it if somebody could tell me what they are called and where I could get them. Thanks in...

Dave; Did you add a third rack by one of the methods on this site? Thanks, I have learned a lot from your posts as well as others.

I cooked a slab of baby backs on a kettle to help with a recipe for someone who only has a kettle. I believe they cooked at about 375 indrect. They were good, but as Canada Mike stated, I thought mine were a little crispy too. I did foil them after 1 hr 15 min, but when I took them out I must...

I really appreciate the comments on the 22. I have never cooked on the 18, and bought the 22 a few months back after visiting this site a few times. I know that I enjoy cooking on it.

I cooked a brisket using his injection and the aluminum pan, but cooked at 250-275. Actually my first time to cook on my WSM. The flavor and tenderness were good, but not much bark. The next time, I cooked for 3 hours, then put it in a pan. Same good taste and tenderness, plus good bark and...

My 22.5 is new, cooked on it about 5 times. My last cook was 16 lb low & slow brisket. I used Stubbs natural briquettes and did not have any temperatre difficulties. I maintained 240-250, adding a little after 8 hours. I have not used lump charcoal yet.

Congratulations!! I will definitely look for the magazine.Cool!

I believe the 2-4 hour rest in the cooler really helps the flavor. I wrap with film, and rest them 2-4 hours in a cooler. Seems to maybe render the meat, but whatever, the rest has always made mine more flavorful and moist.

If you get time, how about a brief rundown on how you cook the beans. That seems like a good idea to me.

I have cooked ribs in the middle and had very good results. I probably didn't need to, but I rotated the 2 outside ones to the middle after about an hour or hour and a half. Also, it didn't take much charcoal to have a 250-300 degree fire. Good luck!

I don't really care much about color either, but I'm used to my kettle and now WSM 22 being black, so I'd probably stay with that on the next one. Tim