Recent content by Brett Fields

My 14 is my daily driver!

You would have to separate the point & flat.

Need?... no. But I'd never want that shiny, reflective, new interior surface back either. B.

I use it on my 14 cuz I have it on my 18 & 22. Our perceptions of temperature are shaped by the device we normally use. If you are accustomed to the built in thermometer and you get hood results, you're fine. At this point, I'm so used to the numbers off my Guru that it just makes sense for me...

I have all three sizes. My 14 is what gets used most for family dinner. It'll cook a complete meal for 4 with no problems. ...meat, sides, etc.

So... Nobody has touted the 14" yet so here we go. I have all three. By FAR the most used for home cooking is my 14. For ribs, i cut a Weber rib rack (p/n 6605) down one slot so that its now 4 instead of 5 slots. I'll make two racks of spares cut in half. After wrapping, I take out the rib...

Kingsford Pro for me all day every day. It used to be called kingsford competition and was touted for more wood char and less binder. The product absolutely produces a different taste from blue bag. For me it's way better and the ash is far less. Regarding burn time, well, its gonna burn...

So, Harry Soo is clear about this. (No fish) That said, if i cooked at his level i might feel the same. My personal threashold for a succesful competition is based on how far away from last place I can get. ...just sayin. One more thought... Do you ever wonder why french fries are so tasty from...

Thats so beautuful! If it's still around after the new year, please update the post. Brett.

I love my 14 and do most of my personal (me & my wife) cooking on it, my 30 year old smokey joe and a refurbed 18" OTG. At this point, the 18 & 22 WSM's only get used for parties, events or comps. For me, I stick with briquettes for the consistancy. I use kingsford pro from BJ's, and love the...

Hey.... Sorry I saw this post so late. I would have added a couple of thoughts on the huge time mismatch between the butts and the flat. I would have also asked if you intended to foil. I also did a flat for the holiday. Rubbed, injected, 250 degrees, foiled at 165ish, probe tender was 211...

How did everything work out?

..and one more thing. Harry Soo did a comp in a single 14. One day I tried to do 4 meats. I got a brisket flat, a shoulder and 2 racks of ribs done. I couldn't work the chicken in so I ended up doing it on an 18 OTG. It was an adventure, but it was fun. The little 14 can certainly turn out...

Don't get to worried about the size. The biggest problem there is that if you over hang the grate, you can burn the edges with the direct heat coming up the sides. To combat this, i make some 4-5 inch squares of foil, tuck them under the exposed edges and fold them up the sides of the meat like...

I have 2 vortex cones that i use when i need to run 2 kettles. My rub contains light brown sugar and i have never had an issue.