Recent content by KeithG

IMO 6 butts on a 22 should be no problem. I have done 3 8lb butts on my 18 just on the top rack. The trick is to stand them on their end (vice laying them flat on long side) and kind of form a teepee. So I'd think 3 per rack on a 22 should be pretty comfortable. 8 I am not sure, but you...

Yes you should open the top vent all the way. I'd do this before offsetting the lid on the middle section to see how high the temp gets with just the top vent open. You can open the other two bottom vents to help get the temp up quicker and then shut them once you get to temp to help your...

In order to get higher temps with the WSM you need more air/smoke flow to exhaust from the WSM. You have plenty of air being pushed into the WSM from the fan, but you are not providing enough openings to exhaust the air/smoke from the WSM. Some people who do high heat on the WSM add another...

Yes, if you want to put the canisters in the freezer, then you need to do this before you fill them. But you don't need to put them in the freezer to do this. I have many times just filled them without putting in freezer. They will fill fine, but you won't get as much transferred. It is not...

The amount of effort is minimal: screw adapter onto tank, turn tank upside down, screw canister onto adapter, open valve of tank, let it fill, close valve, remove canister. you are talking about 5 min of effort really...10 min tops. That is not a lot of effort. I use these canisters for my...

I have done it many times. I have an adapter just like the one in the walmart link above. Here is how I do it....YMMV: --Yes, put the canisters in the freezer for an hr or 2 --Also, if possible I place my 20lb tank in the sun so it warms up a bit (to create biggest temp/pressure difference)...

I agree with the weed burner process to start. I used to use a chimney and now my chimney since in my shed rusting away. I do highly recommend using this torch (see amazon link below) over a weed burner that attaches to a 20lb propane tank. This is much easier to carry, use, and then put...

Put some corn meal on your peel before you put your dough on and it will slide right off onto your stone. Kg

For those that have the KettlePizza, this steel top is a great addition. I made my own out of 1/4" steel about 1.5 years ago after reading an article about someone that used a pizza steel to help redirect the heat onto the toppings. It was a PITA shaping it to fit the ring though and I had to...

I switched to a weed burner or a propane fire starter. I bought a cheap weed burner off Northern Tool and should have known better. Didn't work worth a dang. So I found this on amazon (http://www.amazon.com/exec/obidos/ASIN/B00008ZA0F/tvwb-20). It works great and you can use the small 2lb...

Boy, not sure what lump you all are using if you are finding all this stuff in it. I use Wicked Good Charcoal and never found anything other than charcoal in there and I have gone through a pallet of it. yes it is not cheap, but I am able to buy by the pallet so it is reasonable. Even if I...

I always wrap, but I have changed my process a little over the years. I keep my WSM on the low side (about 220) until the butt gets to more than 140, then I will raise the WSM temp up to about 250-260...and if it goes to 275 that is fine too. At around 160 I check the butt to see if bark is...

Are you using water in the pan? If so, don't....very hard to get high temps with water in the pan. If you are not using water, then you need to create more air flow out of the WSM. Propping the door does this and that is why you can get temps up at beginning, but as soon as you shut it, then...

Since it is new, I'd take a picture of all of the smoke coming out and then contact Weber after you figure out what piece is not flat. Their customer service is usually very good and should send you a replacement lid or center section once you figure out which one is the problem. They will ask...

Don't confuse smoke and the smoke ring. The smoke ring only forms up to about 140 degrees meat temperature. However, smoke will continue to stick to the meat and add to the flavor profile throughout the cook. Therefore, there is benefit to continuing the smoke to the end of the...