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Today after checking out this old thread I have made updates. I just wanted to link the two together. http://tvwbb.com/showthread.php?51517-Update-Mods-to-the-26-75-OTG

On Jan 24th13 Don W (Houston) asked for ideas concerning modifications to the 26” kettle. I guess I kind of took over his post with my build. Last night my BIL and I were talking BBQ and cookers so we looked up the original post and were amazed to see it had over 14000 views! I’ve received...

The other thing you can do is buy a second charcoal grate and turn it 90 degrees to the other. This will stop the smaller pieces from falling through. I use R/O lump and it is not as dense in my view as some other brands but it's cheaper and more readily available around here so I make do with it.

Y'all could be right............eh?:wsm:

I thought I would post this for those who like the clay saucer, a dry pan or some other heat sink than water. Broil King has come out with a 15" diameter baking stone 3/4" thick. Here in Ontario it's $24.99. It fits perfectly on the water pan tabs. I have not tried it yet but it looks like a...

I did something similar with my 18 only I removed the grill straps, went to Lowes and bought 4 mirror fasteners and spot welded them to the grill straps so I could create a middle grate. I also have a Hover grill for above the top grate. Little things like Jeff has done sure can add capacity.

Man, that is outstanding Bill.

I've had really good success with beer too. I like to put my roast in a D/O after it reach 170 or so, add the liquid and let it get to around 210. A cup is usually enough. Sometimes here at Costco the Sirloin Tip is equal in price to the Chuck roasts.

I don't remember where mine came from but it was a lot more than $5.00 to ship it across the border.:)

Ken we don't seem to have as much choice around here in our grades but I had a nice fresh Angus from a processor I did on my kettle and I cooked it in the range of 300-325, it worked out well. I've cooked about a dozen briskets in the last 3 years and one thing I have noticed is the smoke...

I would suggest you get yourself the Brinkman pan for your smoker and have it available for water cooks until you get a few under your belt. It will give you the clearance not available on the new model pans.(2009 & newer) I still like ribs done over water. It is my preferred method otherwise...

Here's a great link on HH brisket http://tvwbb.com/showthread.php?7188-High-Heat-Brisket-Method-A-Compilation

High heat is not as high as you might think... 325 range.

[/URL][/IMG] [/URL][/IMG] You can see the gasket in place in this photo. There is virtually no air leak. Notching the gasket is a good idea, just do it at the seam.

All you need to do is add Nomex to the underside of your lid. Makes for a better air seal, soft touch and works perfectly with Maverick probes.

Thanks Bill. You will find the thighs to be more moist than ground turkey unless you're using dark meat.

That's what happens when you cook good food Mike. Once it's ready nothing else matters. Nice family photo too.

You have just opened up a whole new world of cooking experiences. Direct, indirect and great smoking opportunities with it. One of the best mods excluding my frame was Nomex under the lid. Makes for a nice seal and soft contact. A front handle is also a great feature. Enjoy but as Dave has...

I had an 18 OTG and that little kettle would sail up to 500 degrees no problem with the lid in place and the vents open. I know that because I was using it for pizza. I have to think it's your fuel.

Ohhhhhhhhhhhh man Mr. Russell. Those Nachos are to die for.