Search results

I was seeing a lot of Q's on Seattle CL pretty cheap. I got my Red 120 for $40 and a 200 with a 5 gallon LP tank and adapter hose for $35 a couple years ago. What we're seeing now are a lot 100/1000's in the $100-150 range - a lot with carts.

I tried it a couple times in a Large Big Green Egg, but not a bullet.

You got it Rich! A few months ago I was offered a Red Budweiser Ranch at an unbelievable price, the seller and I tried to find reasonable shipping options from the St. Louis area but everyplace we tried was over $650+++ which made the deal hard to justify. Still looking!

bumpbumpbump

I sold my 18" bullets but if a person were to put an 18" Cajun Bandit Stacker on their WSM and used the Weber Hanging rack for ribs, there would be no issues with the Vortex basket.

Like the title says- Looking for a RED 26" OTG/OTS or 3 Wheeler for a Modification project. Not looking for a museum piece and I'm not a collector, I get my kicks restoring neglected kettles and using them. Got a rustbucket bowl, but a decent lid? Looking to downsize? I'm interested! Willing...

I haven't taken Harry's class, but have been in two classes that he was also in attendance.I got the impression,like me he is interested in learning techniques from teams that use other cookers besides the WSM.

Craigslist for the kettles and you might be right about the RED fixation

I built a Kettle Pizza clone out of a 55 gallon drum and had 2 steel plates secured to the top grate - sort of a Baking Steel mod. It worked fine, but was kind of a PITA when it came to adding fuel, so I took the cue from others that sought to simulate the Weber Pizza Oven available in...

Thanks Dustin! I found some pics of the other heat plate setup using bolts that I have on a Gen1 center that I was using at the time with the Pellet Pro 22" WSM conversion kit. Stainless steel bolts with fender washers double nutted to hold the plate securely.

I wasn't happy with my kettle pizza clone and got this idea from a guy on the forums. I call it the Chop Top Pizza lid. Just to see if it would work, I sacrificed a couple lids and came up with this- It is double insulated with a lid inside the lid. I was pretty happy with the results...

The drums get a base coat of High Temp primer and a couple coats of Dupli-Color. The lids and bowls get spot painted to blend

Consider a drum then!

So here is my pizza kettle that took it for the team! 700*++ and the paint starts to discolor. It will eventually turn black, but I can live with it. All RED all the time!

I use Dupli-Color Engine Paint with Ceramic. Its good to 500*. #1653 RED is what I use to touch up red kettles and paint my drum smokers. Here is my Cajun Bandit after a few years of use. I have stainless steel doors so no need to paint them. Stove Bright makes some 1200* paint in a variety...

You mean like this?? I've kind of given up posting cooks here using the Vortex because people just don't seem to get it or its out of their comfort zone to cook any other way. Most seem to be Low n' Slow cooks and they get hung up on fuel usage or burn times. I've done Guru'd Low n Slow...

Yes, well sort of. I added a set of Cajun Bandit racks to my Pellet Poopin' Bullet. Its basically the same distance of the WSM grate mounts. I cook dry with a diverter plate similar to the one shown except I used bolts to hold the plate on one WSM and another has a Hunsaker Smokers...

Welcome to the club Greg!

@Michael L & @Alan Keen- I was able to locate the spot welds by wiggling the brackets. Wear safety glasses! There are 3 spot welds and I drilled behind them inside the bowl, just enough into the bowl and not into the brackets. It was time consuming and slow going but it paid off. I had to grind...

I love mine! http://www.slapyodaddybbq.com/2016/08/product-review-hunsaker-vortex-charcoal-basket-for-wsm-22/