Search results

Thanks for the reply. I also enjoy a two-zone pit, I feel like it's more versatile. The only time I do ribs on the kettle is when I'm too lazy to whip out the WSM. I actually recently just started doing it and the kettle cooks them pretty good. I'm glad to hear you don't have issues with the...

I've been thinking about getting a 26er lately and wanted some insight. I already have a WSM 18 and a 22 inch Kettle. I wanted something to cook larger portions for the few times a year I cook for 6-8 people. I would be cooking things like turkeys, ribs, wings, and random bone-in chicken pieces...

Are you talking about the charcoal ring for the grate? If so you can get them on this site. https://www.grillparts.com/weber/weber-smokey-mountain-parts.asp?product_id=63007

Those birds have some awesome color and look great. I have to invest in one of those rotisseries.

That recipe looks awesome, I'm definitely going to try it this weekend. I was planning on cooking a spatchcocked bird tomorrow and just may pull it instead of crisping the skin. Did you cook it whole or spatchcock it?

Also, sorry about the picture being so big. Have to learn to crop those down before posting.

I just cooked something similar to what you're describing. I cooked it just like I would a normal bone-in roast and it turned out great. Cooking temp was around 250 and it took about six hours without wrapping. Pulled it at around 195 because it was probing tender and let it rest for about an...

That's really cool. I have seen the Kettle Pizza attachment in Walmart but it had a large round pizza stone in the box. It must have been an older one or a different version. I'll definitely be checking into getting one. Thanks for the info.

The next time I do wings with the vortex, I am going to try not flipping because it is kind of a pain to flip 30 wings over. Thanks for the info.

I do not own a copper kettle but my next-door neighbor does as well as my father. My father's is about five years old and it still looks almost new with a little maintenance. I think the copper will hold up fine and that color looks pretty good.

That's awesome news, Chris. I was just about ready to pull the trigger on a smoke colored master touch, but may wait now.

Rich G, That pizza looks amazing. I think it is the one thing that I haven't tried on the kettle. Did you get that pizza stone custom made or did it come with the kettle pizza? I really like the setup.

Do you achieve a higher temp with the Vortex? I go back and forth between traditional two zone setup and vortex and feel like I get the same temp. I do believe you can fit more wings on the kettle with the vortex though which is always a plus.

Those wings look phenomenal David. I love after work cooks, it helps me unwind.

Thanks for all of the info MartinB. This seems like a great way to get a custom system at a low cost. I will definitely look into it more.

MartinB, The Heatermeter looks awesome but I don't know if I possess the skills to piece a unit together. I have heard of the Raspberry Pi but have never experimented with it. Did you build yours from one of the kits and the accessories on their site?

BFletcher, I never thought about a company going out and not having functionality anymore. Thats a pretty good point. To be honest, I thought BBQ Guru was a pretty big company. Alot of people have actually been recommending the Thermoworks Signals/Billows combination so I will be looking into...

Bob, There are quite a few people that recommend the Fireboard on a facebook group I'm in. I am currently looking at that as well as the Thermoworks Signals/Billows device. There is more units with the same capabilities than I thought.

Fellow BBQers, I am looking to purchase an ATCU for the purpose of overnight cooks. I do not use water in the pan so my temp can swing a little bit in the 18.5 WSM. I do not mind a little 20-30 degree shift but not quite comfortable with going to sleep and leaving it. Would also like to use...

Thanks for the welcome. First butt so I hope so.