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I have two of these tables and this is what I am using: https://www.amazon.com/dp/B08594JGT4/?tag=tvwb-20 I have had since Dec of this year. Fits nice and is heavy duty. Seems to be weather proof too but that’s hard to tell since it dosen’t rain in California any more… Here’s a picture. I have...

Cedar is a soft wood so I would stay away from that one. Make decent fire would. As for Maple I’ve never smoked with it, but Maples are considered a hard wood so it should be safe to smoke with.

I just did a brisket point over the weekend and used Peach. Would highly recommend peach on beef. Smokey like oak but not quite as strong as hickory

Only problem with that is when corn and petroleum prices high live cattle prices plummet. Rancher might not put up much a fight when insurance pays better than the sale barn…

I did both my 18 and 22. I run with a foiled pan no water. 400° plus on the 22 is tough to achieve. I’ve had the 18 up as high as 450°. I think the sheer size of the 22 makes it tougher to get above 400° It’s also nice to have an extra top vent or two for getting up to temp. Which for a lot of...

Well shoot… I got a winco here in Yuba City so was going to give it a try… this winco doesn't carry their own brand but rather kingsford and RO. I’ll have to check Roseville and see if they got it…

I am in Grant’s camp. Before my WSCG I used used both briquettes and lump but liked the consistency of briquettes. 2 years into using the WSCG and all I’ve used is briquettes and am happy with it.

What Brett said. I got a prime brisket from Sams just before the holiday which was 4.99/lbs. I ended trimming a heck of a lot of fat and wished I paid a little less for the “choice” brisket.

That’s really awesome! Storage and getting away from the wobbly legs. Nice work. Thanks for sharing

Really hard to say. Probably depends on how it is stored after it is seasoned. After my fruit/nut woods are seasoned I store them in the kingsford charcoal bins. Not air tight but has a decent seal. I have some cherry wood that is six years old now and while the “cherry” scent is all but gone it...

On those tables I would suggest a layer of coconut oil and then buff it out. I did this on a free performer and it cleaned up real nice after about 3 applications. The dark original color came back from the more dull faded gray…

Winco is about the only place left that sells chickens with the Liver Heart and gizzards anymore.

I keep it simple I wrap the gizzard and liver in an aluminum foil pouch sprinkled with a little garlic salt when the whole chickens go on the grill. Few hours later when the chickens are done I pull the pouch. Purdy good that way if you ask me and simple…

BTW. eReplacement Parts is where I got mine. They are just over 20 bucks for 3 there. https://www.ereplacementparts.com/damper-kit-p-1475830.html might save a few bucks…

Those are the ones!

Yeah I remember when Shawn did that. I think the additional bottom vents were over kill. I added 2 top vents to both the 18 and 22. Start up and getting up to temp is quicker when using the additional top vents. Great for H&F brisket and I really like being able to cook whole chickens at 350°+...

Back in the day I got into the H&F on my 22 WSM. The best way to achieve the 300 plus temps to the WSM is by adding an additional (or 2) top vents to the dome. With all 3 open I was able to get up to about 425…

Brian just a little further up the road in grass valley B&C Ace hardware is where I got mine (S6) which was the display model. they have a great selection of Webers many on display might be worth a trip to see in person

Totally concur with that. Once the temp runs away it is a chore to get it back down to where you want to be. Bring it up slow!

I load the entire bottom with charcoal and a few wood chunks and use the snap jet igniter for about 5 minutes just to get things started. Vents wide open to get up to the desired temperature. If you don’t have the igniter I would go the route you described of loading and pulling the center...