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Never said they were but saying you would not try it when others have and discounting what others say when you have not tried it is not an experience it's an inexperienced opinion.

Sometimes people just need to read all of the posts. I used a Big Chief electric smoker for years smoking Georgian Bay Salmon. It depends on what you are trying to do and how your are doing it! Your WSM will not be contaminated by smoking fish as long as you follow certain procedures.

Lookin great Dwain.

It just doesn't get any better than that does it Jim? I love PSB on a bun. Nice cook.

Don, how did you make out with the stone?

I definitely would try it in combination with a couple of fire brick on their edge and a stone laying across them.

Happy Fathers Day! There is a lot of information on the 26 if you search previous articles. I have some posts in there as well as others. Learning to cook with the 26 is a great experience. Tons of grill space, direct and indirect.

You guys will love it. I no longer have my 22 but I like the system so much I used it on the 26 setting on fire bricks turned on their sides. I like SS grate on the 26 but this system is awesome.

That's one of my favourite meals John. Great looking cook. Love the horse radish side. I just did one the other day with an eye of the round. It was pretty lean but still worked out well.

In the WSM it serves as a diffuser as it does in my Keg. Yes I cover it with foil. I take temps up a lot higher in the Keg than I do in the WSM. It gets almost daily use in the Keg and I do a lot of HH chicken and turkey, 500F for chicken and 400 for spatchcocked turkey where as in the WSM I'm...

Don, I'd be pleased to here how you like it. Regards Gary

The stone will sit firmly right on the tabs Don, so in place of the bowl. It's the best diffuser I have ever used in the WSM and the diameter is perfect. There is enough space for the heat to get by but the hot zone is smaller due to the extra diameter over a clay saucer. Here at least the...

Scott, I have and 18.5 and I have the Brinkman pan. I have tried just about every heat sink going, dry pan, water pan, metal disc, clay saucer. Broil King has just come out with a 15" diameter baking stone, $24.99 up here, 3/4" thick. I bought it for my Keg and now use it in the WSM. It's...

I made it last year and really have not used it much Mike but for cooks like this or ribs it does a nice job. Next time I do a batch of sausage I'm going to hang a few links.

That chicken has been done!

got these little guys frozen for $5.00 [/URL][/IMG] [/URL][/IMG] [/URL][/IMG Pretty easy from here on in.

Steve I have used Nomex on both 18's I owned. It worked great especially sealing the lower end of the mid section where it fits the bowl. As for the door on the 18 you should be able to shape it to fit. I put a small piece of Nomex against the inside of the mid section at the bottom of the...

...well hello neighbour I'm 40 km further North than you:)

A version of what looks to be a similar unit was released in the U/K a year ago. http://www.wowbbq.co.uk/products/weber-original-charcoal-pizza-oven--6520.html

Jim you are one of the forum leaders posting your cooks on a regular basis for all of us to see and learn from. I'm just happy to be able to contribute something in my own way. It's been fun pursuing the 26's possibilities. Thank you