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Looks great Pete! Is there a big temp difference from top to bottom? For a second when I read your first post about a 6' wsm, I thought you might be the poster "Smootz" over at "The Smoke Ring" forum. He's built a 6' WSM clone from an old tank. It's something to see...

I have had a Cajun Bandit SS Door on my 18.5 wsm for several years and am happy with it. In fact I just put one on my 22.5 wsm this past weekend. They are a quality product. I never understood why Weber has such flimsly, craptastic doors on these great smokers. The only warning I can give...

Congrats! A birthday? that means you need to give it a name.. (images of Full metal jacket come to mind when Gunnary Sargent Hartman instructs his troops to name thier rifle.). :) My smoker is named "Charlene".

They got pills for that now.... :) The warning about the water pan is (at least mine) is that it can easliy be knocked off the brackets and spill into your fire. Make sure the WSM is on a level, flat, stable surface and make sure the water pan is seated correctly on the brackets. I then add...

Lets just hope there's a lot less crying and fumbling than the first time :)

No worries about the weather. It will be in the 50's here in New England!!! I'm doing a brined turkey this weeked on my new toy! Go Pats!!!

For my first cook I did a chicken a-la the directions over at the Cooking topics section. I think the only concern is a shiney new clean WSM may burn a little hotter than normal so it's prudent to do a simple high heat cook first. For low heat cooks (such as ribs and butts) I use the water...

Hi Mark, Yes, the only difference between the S and EP is the SS cabinets and shroud. Everything else is the same. I quickly called Weber for a few reasons, andseeing your post, I asked about the EP line, I was told they are still making the EP series and you can get it through certain...

I have a Gensis, so I can't comment on the Spirit directly , other than to say I've haven't been disapointed in a Weber product yet. The S models is the stainless exterior and is purely a cosmetic upgrade (the frame, burners, grates and other insides and warrenty are the same as the E...

I have a Gensis, so I can't comment on the Spirit directly , other than to say I've haven't been disapointed in a Weber product yet. The S models is the stainless exterior and is purely a cosmetic upgrade (the frame, burners, grates and other insides and warrenty are the same as the E...

My wife has a pair of silicon oven mitts and while they work fine. I really don't like how they feel while wearing them (and yes, they're mitts not gloves). For the manly men cooking i have a pair of the Weber oven mitts wich work great, but I also have a pair of long leather gloves. These...

Sounds like a great meal. I'm interested in how your sausages come out. I've never had good luck with the chicken sausages in the smoker. They come out tough and dry (not enough fat content). Where you happy with yours? How long did you cook them for?

My familly and friends enjoy Baby backs. I figure about 1/2 rack per person and when in doubt err on the "more is better side". I try to keep the temps around 250-265. I'll cook them for 2 hours unfoiled, then wrap them in foil for an hour and finally finish them off unwrapped and sauced for...

Thansk Rolf. It's become a moot point as when I got home there was a big box with my name on it and my wife said it was an "extra" gift that should go with my new 22.5 WSM she gave me last week. Well, wouldnt you know it, it was the complete Cajun Bandit upgrade kit!!!! The door, the fire...

I've been thinking on picking up the complete CB upgrade kit (fire ring, SS door, grommets, rotisarre & ring) for my 22.5 WSM. But I didn't realize that the rotissaire motor was DC/Battery powered. Hmmmmm. I'm not sure if that's a good thing or not. Does anyone know how long do the batteries...

OR Smoked meatballs....or maybe a moinkball? (Smoked meatball from beef and pork with cheese in the middle) Update Looks like I posted a day late and a dollar short...sorry guys.

I've got an EP 330 and love it. The Searing Station is a MUST if you enjoy cooking steaks. The SS grates and flame tamers are fantastic. Personaly, I wouldn't go with an "S" model. I truely do not care for a stainless steel outside. I much prefer the custom colors of the EP line, or the...

I have an EP 330 and love it. I never use the side burner, but wanted the 330 specficially for the extra searing burner. IF you want high heat, you'll want the Searing burner.

Didn't get a change to take any pictures. Not being one of the cool kids with a fancy internet phone, getting quality pics posted online can sometimes be a pain. i'd like to get to the bottom of this and if for some reason I don't have a heat shield I'd like to see if one can be retrofitted...

You could also prop open the hood a few inches to help keep the temps down.