you must not have had water in the water pan? if you didnt stick with the water intil you get more experience with the wsm. it eases the spikes in temp.
well i tried it!! I used a cedar plank that is sold for cooking (grilling the fish on top of) as the smoking wood in my WSM, it was terrific. I cured the samon over night with salt and Brown sugar, it pulled almost half acup of moister out of 2 3/4 pound steaks. Rinsed the salt and sugar off...
Bob is exactly right the nipples and the other package was the nuts and washers can be found in the lighting area there for hanging lamps. I only made the one hole Both probes fit through the one fitting put the curved meat one through first than the straight Grate temp.
This what I bought from Home Depot It cost a total 0f 6 bucks. I made the hole just below the top grate so I can put the Meat probe on bottom or top rack.
Well I took the plunge I just ordered ( though Amazon your link) a WSM 22.5. Ive been lurking for awhile reading and learning. Im hoping to have it setup and modded for the cook off on the 25th.
I've got a Maverick temp gauge, ill take some ideas how to run the lines into the cooker without...