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It looks like the hole was cut in the sliver ash pan to just the right size. It lets the bucket which is tapered, fit in the hole and is stopped by the lip of the bucket before it falls thru. That is a great idea and on my list.

That is a fine looking bird Larry. I like the presentation also.

I have more issues with the bark being to moist. Foil at 165. Pull the probe out at 195. Start sticking the probe in the flat every thirty min until it goes in with no resistance. rest for three hours.

I can only imagine what the temps were with a full load of lit coals.

I am down for all of the TX BBQ Rub products and all of the Wolfe Rub products.

I did round one of two with easy off last night. That stuff is great.

The wood is over a year old and kept in the garage. Heart wood may take longer to dry out.

I burned a pile of the same lump I have been using all along with water in the pan and the result was no sticky gunk. The problem is creosote. I was in denial at first because I just don't use that much wood. However it got there, be it from snuffing out the fire, all of the white smoke at...

I am using Ozark Oak lump. It's a local brand. I do not close down the top vents. Smoke will usually start out white when first fired and then go to the thin blue smoke pretty quick. As we speak I have a full ring of lump clicking along a 255 at the dome. Water in the pan and all vents wide...

I have posted this pic on other forums and I am suprised to see how many people have not seen anything like this. The picture below shows build up on the lid of my wsm. The black shiny coating on the inside dome becomes somewhat soft after long exposure to heat and humidity. ( At least that...

I have been using a propane torch to set off a couple of chunks of lump atop a full ring. It only takes a couple of hot ones to get the whole thing going pretty quick.

I have found that injecting the brisket with a couple of cans of straight beef broth or broth with a little wooster sauce adds flavor and moisture to the finished product.

This is something that I have really been pondering. I am actively looking to fashion a customized rack for my wsm. I have thought of cutting and bending the tines of a wsm grate to support a circular pattern of ribs. Not small rolled up racks but more of a curved formation that follows the...

I work at Lowe's. My store has one Weber Kettle and one Gasser. My opinion is that we the people are better off with the big boxes not carrying a full line of Weber products. Once a vendor gets in bed with large supplier like HD or Lowe's and the "onion squeezing" begins, it can realy...

Let me know if you need me to get them for you.

Donald, Tractor Supply had 2" locking swivel casters with 3/8 threaded pins. There was just enough room to use washers on both sides and a locknut.

http://www.bbq-4-u.com/viewtopic.php?p=120899#120899

Good to know I am not the only one this has happened to. When the vents are shut down I am sure a lot of bad stuff goes on inside the wsm. The stuff that is giving the lid that reflective black finish is mixing with some pork fat and giving it an adhesive value. When this happened to me I...

That is a great idea. It will be all over the forums before you know it.

I think we all know where the beef is now.