Search results

http://tvwbb.com/showthread.php?52040-heat-sink This topic comes up so often. I'm not sure there is a right or more right answer but there are different points of view to be sure. FYI

I use lump for everything now so reducing the burn saves me money. I can snuff mine in about 20-30 minutes however I have used Nomex around the top and bottom middle section. I also put a strip of Nomex on the mid section at the bottom of the door on the inside. It does make a big difference...

You can always fashion a bit of a tinfoil tent over the bottom rack to deflect. Just make sure air can get under as you do not want it to affect cook time as in foiling.

Here is great read on baking stones, thermal mass etc. Some of the info may be surprising to some, not to others. http://www.genuineideas.com/ArticlesIndex/bakingStone.html

Oh for sure, I love that big stone. It gets 500+ plus from me in the Keg all the time. The one thing you will find in comparison is the baking stone will take a lot longer to heat up than the thinner pizza stone given the extra mass. I have a Maverick Laser surface temp thermometer and you...

...just cause I can bend and stick a bit a metal doesn't mean I'm a great cook. It all about the enjoyment of making that meal than everybody wishes they could.:):wsm:

We beat you to it Dwain. FYI I tried about a 4 lb. white fish...hung through the eye sockets and the head separated at the gills. Smaller fish will hand but there is a limit:)

I thought yours had a better colour:):) Bagging the brine...I like that idea. Speaking of colour I'm going to try your method with this little beauty. Thanks Gregg

I made this one

That will work really well for you Lee, I'm sure. I did have a 22 for a short time but it was way more than I needed so went to the 18 but the principle is the same.

Lee I have not used the lower grate, just the upper and my smoke rack with the baking stone so I really don't have any experience to share but I would say make up three non combustible spacers, lay them on the top of the stone, to raise the grate the smoke will circulate. Did you get the Baking...

Kevin a lot depends on what method you are going to use. There is cold smoking, hot smoking and cooking with smoke. The WSM will not run cool enough on its own for cold smoking like say a Big Chief. I often cook with smoke for salmon and trout just by laying filets on a Weber SS pan and...

These discussions come up quite often. I don't believe there is a right or better answer, it's all about your own technique and how you are operating your smoker. I am 100% in agreement with Dave Russell. I do not have the 22 any longer but rather the 18 and there are times when I prefer...

I have my take off on the OTP for sale here if anyone is interested. http://tvwbb.com/showthread.php?53705-26-75-Custom-Kettle-by-Gary-S

I agree with Robert M. Also using Nomex around the bottom of the middle section will take up any air space as well. It really tightens them up and gives you great air control.

We certainly don't want to cause and international cooking incident over some smelly fish.

I'm loving your cooking style. Would two fire brick work better for you? I'm thinking a 26" kettle would give you all the space you need!:) ...just sayin:)

I get what you are both saying but neither of you have said you have done it based on what I am reading. I've brined the salmon and watched with agonizing pain the hours it took with the pans of smoke. I've made wooden dowels and hung sausage placed on the top of the Big Chief rack and smoked...