Recent content by David-B

frankly I wouldn't sweat 300 degree temp with a pork butt, I see no benefit to temps under 250 degrees for most things and quit fighting long drawn-out cooks to maintain low temps decades ago.

I've done the same thing. Started on a kettle >Brinkmann gourmet bullet >Lang offset > WSM > Humphrey vertical insulated > WSM > 1904 offset > Weber Kettle > now considering a WSM or WSK, performer or 26"kettle. For the money, the WSM held its own and even bettered more expensive cookers.

that is one nice looking performer with those tires on there, I keep looking for those old SS performers but they all need more work than I want to do to restore the frame

I saw a 26 in person for the first time at ace hardware, man that size is tempting especially for smoking brisket. I wish weber made a 24 or 26 performer I would be very tempted to buy

man I really dig the old school performer cart, simple....Ive been on the look out for one that is not totally trashed and rusted out

the lid holder on the master touch- performers is a godsend, I currently just have the premium 22 that does not have that and I miss it. I was on the fence about the SnS deluxe at first but Ive come to use it all the time now. I also had a craycort cast iron cooking grate at one time that I...

I used to see these in academy sports stores alot, not sure they still sell them or not...never used one

Ive been eyeing another performer, had one about 5 years ago but sold it plus other smokers during a move. Ive been using my copper premium kettle for everything for about a year now- grill-smoke-bake. Performer feels a little more solid vs the 3 leg versions and the table is nice to have

Ive only done beans, and put foil wrapped potatoes next to the fire ring....otherwise I just make side items on the stove or kettle

that makes sense, ive run split charcoal baskets when grilling with the vents wide open and never had the problem of one side going out....I was trying to keep the temp down to 295-325 when spinning a bird so yeah one side died out

not a fan of the team but I dig the paint job on it, guarantee you do team kettles whether college or NFL they will SELL. Ive seen lots of 22" kettles and even people dragging their wsk summits w/ the cart to tailgates before games.

I briefly had a rotisserie for my kettle and tried both split charcoal baskets and spreading the coals out on the grate. One instance of using split baskets one of them stopped burning during the cook so I switched to one layer of coals spread out on the grate which I preferred. The fat juices...

one thing to consider is I think the finish on the wsm will outlast the high temp paint that those drums are painted with as long as the wsm finish is not scratched to the bare metal causing rust. Ive seen some of those barrel smokers that cost more than a wsm and after a bit they look like they...

I tried water a few times when I first got the wsm but the cleanup was a pain, never again. I keep it simple no water ever - foil the water pan and no spritzing 250-275 temp ...I will wrap in butcher paper at the stall and let rip right through it.

I think it comes down to airflow, the kettle bleeds off more temp therefore the airflow has to be higher with increased fuel usage to maintain temps vs an insulated smoker with more restricted airflow. I did a lot of a-b taste comparison between my wsm and humphrey insulted smoker and leaned...