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Guess I have to agree with JRPfeff on this one. I have never had to tend to my coals yet, and I have done a few over-nighters. I am pretty sure I am correct on the liability issues with the handles. There is no way that Weber wants us to move a hot cooker. If they did supply them, and you gave...

I know exactly what you mean... This would work just as you intend. I have found that the door is very solid though without any stops, but it certainly wont hurt!

I did this as well, until I purchased the Steroid mod for the WSM... Now it is a great little grill as well! Looks like all the mods will transfer over just fine though. The Guru eyelets, smokey joe on steroid mod, and my door prop mod! Please tell me Chris...

Well, the way I see it, they still have 14 months to get it right! LOL Chris, what's the overall height? (and hurry up with the rest of the pics! ) Bill </div></BLOCKQUOTE> I am wondering if I have the right idea for the lack of handles on the mid section... In brewing, I have some VERY...

Well you can count me in for a smaller one for sure (return of the 1880!) and one of these big bad boys too! I'll have the whole family!

I guess I forgot to add also... This is Owens size sausage, but Texas size eggs!! I eat the Scotch eggs hot with the hottest spicy mustard I can find. Mater of fact, I am pretty sure that the reason that throughout history that they are mostly consumed cold is because no one has figured out...

Gosh, I wish I knew what size they were! They were the same size as the standard Owens anyway... It is a bit much I guess per egg. I too can usually get more than two eggs from one fatty when I fry them. My reasoning was this for smoking was this... More than 2-3 eggs per pack, it gets a bit...

I was running 350 just below the top grate on average for the whole cook... It went down like this. Meatloaf took about 2 hrs Elephant Garlic for two hours with EVOO, Lemmon pepper and sea salt wrapped in a foil bowl. If you haven't tried this, it is GREAT as a spread. In the end it comes out...

Yep... I have always fried mine too. What a mess for me, and I am sure it's just me, but I could never get them to really come out right. I have tried them in the oven as well, but you can't get a smoke ring that way!

So Moonbeam and I can usually be found down at this little english tavern by our house eating scotch eggs and having a good english beer. I have tried to make them several ways but this has turned out to be the very best! Real easy to make. One fatty will make two scotch eggs. I smoked them for...

So I finally got my real good tryout of the door prop mod and it was not even a high heat cook. But, it worked wonderful in getting my minion method up a bit faster than I usually get. After my 7 hour rib cook at 230-240 all day, I removed the ribs, opened all vents to 100% and the door at a...

No my friends... These were some of the most beautiful meaty beef ribs that I have ever seen. Most were 7-8 bone, two slabs per pack on average... And no way would fit in my WSM without some serious hacking... The standing rib roasts were near by... Maybe they were mis-priced? I keep wanting to...

So I joined back up at the ole Sam's last night. I haven't been a member in over 10 years! Anyhoo... I picked up a 13lb cryo-pack of spares. They were 1.87 a lb... Not too bad I think judging by my other locals price. Extremely nice looking and very meaty. What I went in for though were beef...

Indeed you can use it in either direction... I keep mine upside down in any case though, but I just tried and the door don't care!

Well this is great news! I have yet to give mine a good go. Last two cooks were on the Texas pit. So this is handy for initial temp rise I would suspect? I can see getting the temps up a bit faster using the door too... My only fault in smoking so far is never allowing myself enough time for...

You and me both recommend them my friend! I installed 4 on the front side. I may just install another 4 on the back for looks! Yes, they are eyelets so they will require swaging. Pretty cool installation and everything is included!

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bill Berg: Hey Lonnie, Nice mod! Nice to see you on the BBQ side of the world too! BFB </div></BLOCKQUOTE> Thanks my friend! I am having a very hard...

Task complete! Let me know if they did not reach you... Incidentally, I was fooling around tonight with the WSM while doing up a batch of roadside on the Texas pit... Just plopped 10 coals in the wsm so certainly not a "test" or anything... Just some playtime with the new door. You open the...

ABSOLUTELY! I owe all this to you and this site!

So, I did my first high-heat brisket last weekend. It came out well, a bit dry but not bad. A time or two I had to open the door for that extra boost. Can't wait to try that again with this prop mod! So in order... I removed the guts to access the door from behind. I scribed a small line for...