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I'll admit that I might come off as a shill for some of the bbq/smoking products that I post about, but if I didn't use and believe in them, I wouldn't get behind any of them. I usually am a more prolific poster on my Left Hand Smoke facebook page, so feel free to check it out. Outdoor...

No - not a pellet pooper!

I was using aluminum party trays from Restaurant Depot in the waterpan. That is until I got a Hunsaker Smokers Vortex Firebasket for the 22" WSM and eliminated the need for the waterpan!

Open bag of lump or briqs dump bag into ring light with weed burner cook Hot and Fast never have to add fuel until next cook

I've been roasting on a dedicated Weber 1000 gasser with an RK Drum Roaster for a few years now. The drum is the 4lb. model, with a 50 rpm motor, and I usually roast in 1lb batches in 9-13 minutes. https://www.facebook.com/media/set/?set=a.146276015453555.38243.116187658462391&type=3

I used some aluminum angle iron around some thinwall square stock from an old gasser frame to join the Ranch frames.

Nice job Dustin! Welcome to the Mini Ranch Club!

I just ordered an axle for the Ranch and cut it to size. The side tables are from a Primo Kamado. The angles of the frames kind of limit any side table mounts. I took a chance on the tables, they were a CL find, BNIB - $30, and fab'd some brackets to the leg frames and the tables bolted right on.

I started a Cajun Bandit Users group on FB, feel free to check it out. https://www.facebook.com/groups/374475039413561/ What I did was replace the pizza pan with a steel disc on my 18" & 22" CB's

I followed Stu's directions, and took heed to Steve's mounting below the grate level. One of the best mods for the 26.75" kettle. If I ever find a Red one, I'll do it again in a heartbeat!

Here's another one in better shape: https://seattle.craigslist.org/tac/spo/5378141654.html

I've not done it myself, but have eaten pizza cooked on an inverted cast iron pan. It must have been at least 14-16" dia. The guy used a raised charcoal grate with a full load of neatly stacked briqs. It was quite good.

We should do a BBQ Crawl, Tom!

I found some Char-Griller CI grates that I cut the corners off to fit my Large Big Green Eggs and 18" kettle. I say go for it!

Having trouble cooking Hot 'n Fast? Want that Open Pit/Direct Heat/Drum Smoker flavor? Consider the Hunsaker Smokers Vortex Firebasket in your 22" WSM. Ditch the waterpan and start smokin'! I've been using the Vortex Firebaskets in my Drum Smokers and I usually cook Hot 'n Fast, but...

Beef Short Ribs, Smoked Turkey Breast and SRF Korobuta Ham on the 22" WSM cooking direct at 225* for 5 hours, wrapped the beef in Pink butcher paper and bumped the BBQ Guru to 275* for 90 minutes and pulled at 193-195* internal. MooGobbleOink! Enjoy!

3 days to air dry in the refer.

Feel free to check out my Left Hand Smoke fb page! https://www.facebook.com/Left-Hand-Smoke-116187658462391/

Juicy porky goodness! 2.5 hours total cook time with a 45 minute rest. 143* internal Using the Hunsaker Vortex turns that bullet into a rocket! Enjoy!

11 lb pork belly, two 1.5 lb tenderloins rolled with rosemary, fennel, orange zest, oregano, garlic, black peppercorns and red pepper flakes. All nestled in the EZ Que Cradle and bound for the the Cajun Bandit 22" reversible rotisserie ring. Grilling with the Hunsaker Smokers Vortex...