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This guy did a nice job and used a gasket with the door- although not the same kit from what I gather. Great handle though. If anyone gets a full parts list and replicates this handle install, please post it! http://tvwbb.com/showthread.php?39552-Pimp-My-Smoker-Stainless-Door-Mod Mine leaks a...

Is this gasket a homegrown invention or is it an actual kit that CB is now offering with their door?

I'm not sure if the issue is that several of us have out of round middle sections, or if there's something wrong with the mold they're using for the CB doors. All I know is that my original weber door didn't fit flush, in the exact same way that the cajun bandit door doesn't sit flush. The...

I hope someone gives those tumbleweeds a try - they are awesome. I like the weber cubes and went through two boxes of them before being in a pinch and having to buy the 'weeds ;) ha ha. They definitely produce a wider and taller/hotter flame than the cube (i only ever tried one cube at a time)...

great job!

Wouldn't a fair test be the exact same cuts of meat right next to each other on the same rack? That said, this is still interesting and I'll be eager to hear your results! Thus far I have done all my pork butts on the top rack fat side down to 'protect' the meat..with an aluminum drip pan on the...

Definitely more of an issue trying to decrease temps than increase..this thing likes to burn some coal! Save your money for a cyber-q.

I like to use the Tumbleweeds fire starters...they are wider than the weber cubes and create a much bigger flame. I get them at my local grocery store, but I see they have them at lowes. Here's what they look like - http://www.lowes.com/pd_361445-34228-FT.TWD16.U.12_0__?productId=3604170 ...

Nice work Sam, glad it turned out so well. I'm sure the office loved it

Good call on the gentle coal work. I have noticed that toward the end of my coals' life, the temp may be close to target, although slowly slipping, that my meat rarely progresses. It's not until I put some fresh coals that have some good heat energy (in my layman's estimation and experience)...

+1 here. I always use the minion method, and for the first half hour or so it's getting up to temp, and then for another 15-30 minutes when at temp it burns off 'the nasties'...it stinks..you can smell it..and if you put your food on right away, in my experience - especially with things like...

Woops, I forgot to answer your initial questions. Kingsford blue briquettes smoke more than say stubbs or lump will...so they will take a longer initial burn at temp to 'clear up' in my experience...and no matter how long you wait, there will be 'some' taste imparted by kingsford. I prefer...

That is a tiny pork butt, I am surprised it's taking so long. I do my pork butts at 250 after getting annoyed with some 16-20 hour butts at 225...so don't sweat getting the temps up. When you see them start dropping (and I HOPE you are not using the thermometer on the lid!) steadily is when you...

+1 on the ground.. and the ground is not very dirty where I have my smoker on our back patio, and I don't even wipe it. Woops.

I congratulate you on trying to develop your own sauce. I'm new to bbq and the wsm , and have just begun trying to make some of the recipes found on this site and others..it's a lot of fun. For me - the famous dave's devil's spit is absolutely fire, as the name would suggest, not at all much of...

It was a 7.5lb butt after trimming..pretty good size. Chad Bman was right though - I probably should have been checking more often...as when I did go check after his post it was done...and prob was well before that. It ended up being kinda tough...a little drier than I'd like it to be but...

[/URL][/IMG] Here it is, in all its glory. Butt went on at 1206am. Pit temps have been pretty steady, and you can see the slight dips in the red temperature line when I opened the lid quickly

194/196! lol. low n sloowwwwwww

LOL John..trust me it's been extended...and extended and extended. We just ordered a pizza...eff this.. this was supposed to be lunch!

Maybe one time..it's been closed and steady. As far as I know, and I'm no expert - the standard temp for pork butts low-n-slow is 225. The last three have taken 12-13 hrs at 225-230. This one being so resistant - I did just bump it up to 250 as I'm getting HUNGRY! LOL