Recent content by Don Fry

I have the Vortex Basket that I use in my 18.5. Like Robert I have only used mine for higher heat applications. It makes some awesome ribs! That is actually why I bought mine so I could use my WSM like a drum smoker. For me personally if I want to do LNS, I’ll just use the regular charcoal ring...

My experience is similar to Darren’s. I had problems with my 18.5 forever and could never get it to seal. Finally gave up on bending etc and bought a gasket kit. Cleaning off years of gunk was a major pain. Addition of the gaskets was a game changer. If it were me, I would put them on from the...

Just ordered one a few minutes ago. Spoke to Ryan at Hunsaker's this morning and think this is going to be a good move. Guess it will give me a chance to answer my own question.

I am considering getting the Hunsaker Vortex charcoal basket for my 18.5 WSM. My primary use will be to do hot and fast cooks for pork butts and brisket. For those who have experience with the Hunsaker basket will I be able to get and hold consistent 300 temps for 6-7 hours using KBB or lump? I...

I will admit that I have not given as much attention to my WSM as I used to since purchasing a Kamado Joe. I miss the better smoke flavor that I got from the WSM. However, I really want to use my PartyQ ATC with it. After climbing the learning curve with the KJ, I love the way the PartyQ...

I have not be able to find a hanging rack for the 18 WSM. Been able to find some for the 22 WSM, but not the 18. Will try to call Weber direct on Monday. Anyone know of a place to order one online of have one you would want to sell?

I use a Kingsford caddy as well for briquettes. I use a lot of lump because of the kamado cookers and normally have one of two different bags open at a time for different applications. I store them all in my garage. My charcoal bins are where I put my charcoal baskets and several similar items...

I agree with your thoughts on Yukon Golds. I grill a lot of potatoes and they are definitely my "go to" variety. I like to cut them in thick or thin slices and use my Weber grill pan. A little oil an plenty of salt and pepper is all I use. Flip them when then release.

You might also consider Abt Electronics. I know it doesn't sound like the place to look for grills, but I bought my Summit from them a few years back. They run some pretty aggressive pricing from time to time if you catch them right. I was afraid of ordering a big gasser online, but it was...

We vacuum seal leftovers in relatively small portions and they are one of our favorite ingredients for everything from pasta to quiche. Not a single piece goes to waste at our house.

Like others, I use my "used" charcoal mainly just in the kettles. I have used it in the WSM for ribs and similar short cooks, but for long cooks it's new charcoal only.

I use nothing but just a clay saucer covered with foil also. I rarely do more than a single pork butt at a time any more. When I do, I like to put an aluminum pie pan underneath to catch most of the grease.

Not really enough to be concerned about. When I've done it I only have done single chickens using this method. IMO it's less work than cleaning up after using my rotisserie with a kettle. Try it. It will make you a believer.

On my kettles, I wrap the portion of the cable with foil that is going to be closed in the lip of the lid. I am more concerned with protecting the cables than having a tight seal. That said, I do very little low and slow with a kettle because of having other other smokers. One thing I have...

Sorry I am a little late coming to the party. All three are great cookers, but the Hibachi and UDS are pretty much single purpose cookers. Not that any of them are bad, but the kettle is like the adjustable wrench of grilling. OK, I am a little biased toward kettle grills but you can see by...