Recent content by timothy

And the Newlywed game. Perfect color and skin!

And here I thought you were gonna talk football.

My Son also orders from Fruita wood. We found out they are still in business so that's good. I've ordered from these guys. https://smokinlicious.com/ Perfect sized cut chunks to match your cooker. All heartwood, bark free and shipped with the moisture content at time of packing.

Think of the top vent as a damper on a chimney. You only close it after the fire is done. I close mine if I get runaway temps, but open it after the temps stabilize. Ditch the water as a heat sink and just do a empty foiled pan.

If your struggling to hit those temps ( it happens ) you can offset the lid, shim it with a metal skewer or what I use a spatula. More airflow = more heat, but keep a eye on it cause it can get too high.

Yea, always fill your ring, whatever is left can be saved/ reused after shutdown. Standard method and don't forget the smoke wood. There are two ways on bbq poultry. One is truly smoked. Lower temps, rubbery skin, but that skin helps seal in moisture. Other is smoked /grilled. Higher temps...

https://clickamericana.com/topics/food-drink/tang-orange-drink-mix

We used to go there when the kids were young. I had to do a double take the first time I saw one as the waitress walked one by. Split 4 ways it wouldnt be bad.

If you remove the forward screw and twist the bracket up will the spit fit then?

https://www.tastingtable.com/1997794/restaurant-food-challenges-america/?zsource=yahoo There is a place in Aurora Il that does the kitchen sink.

I thought there was no reason to use a heat sink with a ATC? And why is your top vent just barely opened?

You must have a faulty rig . I have no problems hitting 275-300 running a naturally aspirated 22.5" WSM.

I like the screws, Looks like a hand forged nail.

A couple of custom cover links in this thread. https://tvwbb.com/threads/long-covers-for-wsm-performer-that-accommodate-extensions.100542/#post-1194353