Recent content by Bill.Craven

I installed this on my 18.5 after installing the hinge and having the middle section try to tip over (when empty) I got them from Amazon: https://www.amazon.com/exec/obidos/ASIN/B00G56WA42/tvwb-20 Installed three of them. I can now pick up the entire smoker, even when it is full...

Rusty, It is an 18.5, bought 2 months ago after attending Harry's class. I have 6 burns on it so far, 2 of those being seasoning. I have done a few mods on it: The lid hinge Stoker II from Rock's Bar-B-Cue Gasket for the lid Sensor grommets from Rock's Extra handles for the barrel and front...

Hi Rusty, Thanks for the welcome. (this will be my first attempt at adding photos here. Harry tries to use items that he can find anywhere in the country. When he is competing he can go to the local Wally world and get items that he has experience with and knows that it will work. I have...

I've done a number of Briskets with an Anova Sous Vide setup. The reason for the long cook at 150 - 155 is to break down the connective tissues and make it tender. The more time the meat spends in the sous vide, the more tender it becomes. At 155 the fat won't render out, so you need to trim...

Harry puts several chunks of wood evenly spaced inside of the fire ring leaving a little gap that allows about a one briquet layer of charcoal next to the steel ring. Nothing is placed outside the fire ring. Then he fills the ring with briquets leaving a hollow in the center of the fire ring...