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I looked at the smokers. The 18.5" was a 1989. Both were poor to very poor condition. Both missing water pan, 1880 missing charcoal ring, and 18.5" need a new door. Both needed top handle. Guy wanted $300 for the pair. Said thanks and left.

Thanks all. Haven't looked at it yet, but it looks from the pictures like one that has been setting out all the time. Legs look rusted and I'm sure the grates are trashed. There is also a wooden handle 18.5". Don't really need that one but I can let one of my team members have it to practice on...

Anyone have an idea of what a Model 1880 in fair shape is worth? With the new 14" at $199 its value would have to be as a collector piece.

Congrats on the first one! You are hooked now.

Cold weather isn't near the problem that wind is. We had strong winds at the Royal on Friday and when cooking for the Friday night party, I went through a full ring of charcoal in just over 4 hours. Normally 8 hours is no problem. If you are wanting a longer cook, I suggest a full ring of...

If you do the top vent and start it with a full chimney of lit coals, HH will be no problem.

Don't know that it makes any real difference. What you are after is more air flow. Aesthetically, it won't be a balanced look since the dome thermometer is 180 from factory vent but from a performance standpoint it shouldn't matter.

No paint. It will gunk up pretty quick just like the inside of the smoker. No reason you couldn't leave the lid thermometer if you wanted to.

I took the lid thermometer out of all of mine and added a second vent for high heat cooking. The 2nd vent went where the lid thermometer was. I would say the modification is an 8 out of 10 on the difficulty scale only because of getting the holes exact if you want it perfect. Mine were not...

Not sure Creekstone is back in operation yet after the fire.

What are the grate temperature differentials?

That is just amazing! He is the master of all things Weber (and part Weber).

This is what Harry said in his Q&A on this forum in 2010. Wood Ribs & Chicken = apple Butts = 50-50 hickory and apple I don't have a preference between green and aged; bark on or off. So long as the wood does not have gunk or mold on it, it's OK for smoking. For hickory and apple, these...

Depends on what you are smoking as to how much smoke it can take. Harry Soo suggests starting with 3-4 then adding one chunk every hour until meat is foiled.

Make a good template for the vent holes. If you don't feel comfortable, see if there is someone with this type of experience to assist. On a scale of 1-10 on difficulty, I'd give it an 8. Use a step drill for the vent holes. If you happen to get the holes off a bit, and I did even though I have...

I installed regular vent dampers, three of them, in my OTS Cajun Bandit. I have the same air control as on the WSMs. I used foil tape to block the regular ash slots. First time out and having only used the kettle for grilling burgers twice, the temps were rock solid. They are somewhat visible here.

I listen to all kinds of music, but probably prefer 60's and 70's rock with Mumford and Sons and Zac Brown Band thrown in. One of my teammates plays in an island rock band and has played lots of Parrotthead events and has opened for Jimmy Buffett numerous times so I get plenty of that sound. The...

Personally, I would put it under the deck to protect somewhat from the elements. Try to keep it a couple of feet from house. The bottom gets the hottest so be aware of that. Smoke shouldn't be a problem.

I have cooked in that temperature. You can save fule with a wind break or an insulated cover. I use an old army blanket, cut to fit. I do have a semi-enclosed area that helps in those temperatures.

Just put a Cajun Bandit door on my WSMs. Just wish I hadn't waited so long. What a difference they make. No leakage at all.