Recent content by Charles H.

I used to clean them, even bought a hot water heater pan for the task. But now I pretty much just throw the grate on the Genisis set on high for a few minutes then brush it off with a stainless steel grill brush. No one has died yet, so it must be okay.

I think Bob nailed it too. There are enough complaints about the expensive CB aftermarket doors that make it seem like getting one is much more like gambling than it should be. I don't know if they still make them but the Maverick two probe remote thermometer has been fantastic for me. I...

Before the WSM was the old original Brinkman which taught me how nasty cleaning a water bowl was. In my WSM research phase I read about no water and foiling the bowl, tried it on my first cook and have never tried anything else. Leaving an air gap between the bottom of the bowl and the foil...

These are not really mods, but I used stainless steel tywraps (Home Depot) and attached the charcoal ring to the grate and instead of water I cover the bowl with several layers of heavy duty foil leaving an air space between the bottom of the bowl and the foil to catch the grease.

I guess every WSM operates somewhat differently from each other. My 22" WSM holds 230-240 degrees with the lid vent 100% open and one bottom vent open about 25% (other two vents closed). With a 20# bag of charcoal it will run 16+ hours with very little fiddling. It is the very rare...

The cherry was dry, it just left a lingering sweet cherry aroma that reminded me of cherry flavored cough syrup and I personally didn't find it pleasant. Others might not detest cough syrup like I do or might not make that association and could very well enjoy that particular smell. I have...

I have the 22" WSM. I have always inserted the food probe when I put the meat on the grate. I run the probes through the silicone gasket in the side. On my cooker running the probe wires under the lid would result in runaway temperature. While there are many popular methods for putting...

I have used cherry and the meat was good but I won't use it anymore. It made my smoker smell like cherry cough syrup for weeks.

And I don't think you can go TOO wrong probing either. I have mostly just become lazy I guess ��

My bad, sorry.

I know, old thread. But FWIW, I think permanently attaching the cylinder to the bottom section would make everything to do with the charcoal completely unacceptable. Between cooks I turn the cylinder upside down on the base so the bottom doesn't fill up with water.

Sam's (and probably Costco) sells 500' rolls of heavy duty 18" wide foil for $22. Get a roll, it's awesome. Make several crumpled rolls/tubes 2-4' diameter, these will be spacers to keep the foil you put over the top of the bowl off of the bottom. Put a piece of foil across the top of the bowl...

I cook at low temperatures too and since the WSM was only running at 200 when you got up a lot of those hours through the night might not really count. My WSM is very reliable for holding temperature, but I have been at 200 in the morning more than once myself. If the cooking temperature had...

What's up with taking it out of the foil and wrapping it in towels? Did I misread that ? Leave it in the foil. The towels are to take up the empty space in the cooler.

I cook pork butts the same way I cook briskets. Throw it in the cooker around 6-8pm, cook overnight at about 235 degrees, wrap in foil when it gets up to about 170 (sometime in the morning), continue cooking until it's 205 degrees and rest it. We like the bark, but we like it soft.