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I'm with Dwain 100%. If you want your smoker air tight use the Nomex. It seals up really well. I've done to two WSMs and I have under the lid of my 26" kettle. There is no need to permanently seal up your smoker.

I like the way hung ribs render. They look great Neil. Nicely done. :)

I bought one a while ago and went to use it last week. I bought alder sawdust but could not keep it lit. I know others like them. I used a torch like the directions call for so.....I will try it again. I bought it to smoke cheese. Its been pretty cold up here lately.

Oh Man this is the Money Shot. Unreal.

It looks like a great idea Jim, the way you had it made up is impressive. I think I would like to try that in my 26. I'm using an 18" CI charcoal grate so your measurements except for the vertical barrier should work just fine for me. I'm usually checking my cook every 2-3 hours anyway. My...

http://tvwbb.com/showthread.php?6239-smokin-in-your-kettle&p=348751&viewfull=1#post348751 I must have missed this bump. I see most of the thread occurred before I joined. Jim are you still using this?

Get yourself a D/O you cant hurt it, great results. Save the heirloom.

I'd love to try some of that.:)

I agree with George and Jim. No need for it and besides adding water and stirring coals every 45-60 minutes is a PIA. To me the easiest and most efficient way to set up using this type of cooking method is to foil the unused portion of the charcoal grate and bank your coals using two fire...

A Fine Dinner indeed Jim. Happy New Year to you and yours. Wishing you many cooks for 2014.:)

Whatever you do you can't go wrong with a chuck roast for smoking and shredding.

Colby, ceramic cookers are for some people, not all. I was very close to pulling the trigger on a Primo XL and changed my mind buying my 26" kettle instead. Then came the mods but even without the mods I love my kettle and I love my WSM. I've owned three, two 18.5s and a 22. Settled in to...

I saw that post or one like you describe and wish I could find it. I think it would work well on the 26.

I have been reading up on some of the same things. Besides the aging of two weeks which seems to be the recommended time frame I can only assume it needs to be kept vacuum sealed. Here is a link you might want to have a look at http://homesinpinemountainlake.com/cold-smoking-cheese-weber-kettle/

Looks good Jake.

I would just take a spatula and remove what you can. If there is still any amount, light the kettle and let it burn off under control. Keep the lid on and watch your vent positions so the fire does not get away on you.

I would definitely say you nailed it Dan!

Been minus 18F up here so I hadn't cooked in a while either. Just too cold to bother. Did the Christmas turkey on thee kettle though, it warmed up for Christmas. :)

Glad it worked out for you Matt. I would agree with Chad, always better to have the fire burning down instead of up if you can.

Always great to have another new member. Welcome.