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Chris is working on the door for the 22 as we speak. He had a delay in getting a 22 WSM to work on. I have a 22 also, and will be getting a SS door for that as well. I was absolutely amazed at the quality of this thing... you won't be disappointed. And no, I don't have any interest in...

I got my new door today from the Cajun Bandit folks. All I can say is WOW! This is the door that Weber should have made for the WSM. It's heavy, it fits perfectly. I'll post a pic or two when I get the knob off the old door and on the new one.

Finally a replacement door that looks like it might just do the trick: http://www.cajunbandit.com Just placed my order.

Well, I tried this and I think I finally can cook a decent steak. Wooo Hooo! I did it as Kevin suggested and just salted normally, but I did let it sit for 90 minutes to come to temp. Awesome!

Aha!! found it! Seems like Doug D reposted it some time back. Here you go: Stogies Chuck Roast

Stogie, who used to post here had the best recipe for shredded beef... Because of the many different muscle groups in a chuck roast, he recommended 3 hr/lb and forget the temps. He foiled 2/3 of the way through. I believe he added beef broth to the foil. Always worked for me... I used...

Thanks Bryan... working on getting the crust a little browner next time. The taste of the crust is really amazing. Who would think that crust could be the "star" of pizza? I'm afraid I'm hooked... and since nobody delivers pizza in my area, I'm doing the happy dance...

1st Pizza... Good crust... Bryan's recipe with no changes. Could have cooked for a bit longer, but not much. Crunch was good. I don't like really crispy pizzas. This is a good start for me. I'm stoked!! This one had commercial sauce, pepperoni, carmelized onions, mozzarella, and Japs...

Well, I got my pan back today. I was a bit skeptical, thinking that maybe I was too demanding that my pan shouldn't "rock" on the stove. But since my Wolfgang Puck pans didn't rock, maybe the problem wasn't mine but in the Calphalon pan. The new pan is perfect! Took the alloted 2 weeks to...

Well, I got all the ingredients and equipment rounded up and made my dough last night from Bryan's original recipe. Very simple. Now the dough is in the fridge waiting 'til next weekend. I'm sure I'll have fun shaping the first few. I just hope at least one pie ends up in the oven and not...

ok... I got this one: Oxo Scale Not the cheapest, not the most expensive, but the reviews were good. Anyone use this scale?

gracias! Looks like I might need to spring for a scale anyway... <sigh> oh well. Hey, thanks Bryan!

Thanks, Bryan... I'm gonna give this a try. Should I just toss the remainder of the yeast pkg or is there a way to save it? el Cheapo here... LOL!

ok... I'm gonna try this... nobody delivers pizza out here in the boonies, so making my own only makes sense. For those of us without a lot of fancy schmancy scales & such... is the amount of yeast required for the original recipe roughly equal to one package of dry yeast? More? Less?

Well, I phoned Calphalon (as suggested by Kevin K) and they responded right away with a mailing label to return the pan. Haven't received a replacement yet.

I recently purchased 3 Calphalon Pans... Contemporary Non-Stick. All with "lifetime warranties". The pans are fantastic. The best non-stick I've ever encountered. The 12" pan I bought had a slight problem... it wasn't flat on the bottom, so it rocked on the stove. I have a ceramic cook...

Thanks Steve... Life IS good on the Plateau It's not my handiwork however. We have a Mennonite community here in Sparta. I took them the plans and they brought this out to me today. There's not a nail anywhere in it. Everything is screwed together. And it's STOUT! My WSM sits on my...

And then again... I might just leave it here in my new "Q-bana"...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Shawn W: it looks great, I'd love to make one, though I'm certain it wouldn't 'stand up' to the wind gusts I get here at times ... did you or are you...

Yeah, this was built from scratch... found some plans on the 'net: cold smoker plans I was initially going to fire it up using a hot plate and cast iron skillet, but after some further thought I'm going to build an external firepit and pipe the smoke in that way. I'll have to raise the...