Recent content by Andy K

Well, I don't own the 320 but I do own the Q100 ( CL find for $75) along with several other Webers and can say the Q100 actually cooks BETTER than my trusty Silver B gasser. Obviously, it doesn't have the surface space of a full gasser, but it's not meant to either. I'd imagine the 300/320...

Thanks Jim- I appreciate the encouragement! I'll keep posting as I learn new things with it!

Wow- creative idea! Thanks for sharing the tips! Looks great!

Wow! Great presentation! That certainly looks better than anything I can get around here (north of KC) or back home in the burbs of Richmond! I need to take notes on this one! Great job!

So I fired up the Kettle pizza again this evening despite the 16 degree temp here near Kansas City. Using the lessons learned from last night, I decided to use three pieces of splits and a few hickory chunks with a full chimney of KBB. I spread a FEW (maybe 5-8) coals directly under the bottom...

well, I saw the Weber thermo the other day at Home Depot but passed on it due to the lack of reviews out there and went with the copper mav 732. Just got it today but might return it for the Weber since i have to wait to get my grinder back to notch out my WSM. I'm excited to hear what others...

Here's the update after the first pizza cook: I got the Papa Murphy's supreme pizza which looked really good but I noticed it was a little heavy on when I picked it up. So much so that it kinda bent the paper plate thing that it sat on… more about that in a minute. Nonetheless, I take my...

Ok- so I have a mix of tools such as a recip, router, cutout, grinder, dremel and of course drill. I realize that I could use any one of these to cut the notch. But what I'm wondering is what would be the easiest while causing the least amount of tear-out of the exterior enamel? I'm thinking...

Thanks Chad! Kinda makes me want a smokey Joe… not sure what I'd do with it but it's still pretty cool!

I love the copper as well. The picture below is mine. I think the cooper with the SS Kettlepizza ring works the best. Clearly, mine is a bit modified as you can tell. I plan to add a thermometer to the lid once I get the correct bezel from ereplacements straightened out! Nonetheless, Jak's...

I'm still trying to get use to taking the pictures- here's what it the two stone method looks like - notice how the top stone covers the top completely? You can get a sense of the bottom stone as well. The picture with the Weber lid on has the bottom grate turned upside down since I haven't...

Tim- how do you maintain the 275 heat in the WSM? do you add coal during the cook or an ATC?

Wow, you guys have some great looking cooks going on! Being such a new guy to the WSM world, I only have three PBs under my belt and two of them were done in the same cook. I wasn't really impressed with the out come of those- seems like I burnt them up a bit. I do foil wrap, towel, and...

So another update: power-washed the kettle and reassembled and now it looks really good and no real worries that some of the grease smells might transfer over to the pizzas. However, after putting the Kettlepizza back together using my two pizza stone idea, I've come to realize that resting the...

Ok- so the stones came in and I test-fitted everything. However, I decided to dissemble the kettle and deep clean it prior to firing up the Kettlepizza. However, Jim's right- the test fit shows the 21" stone fits really well as my "top" stone with only about 3/8" gap all the way around from...