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On my 22, I remove the water pan completely, light a lot of coals, and get in the 330* range. I still do better chicken on the gasser then that WSM.

No disrespect, but what is the PRO side of doing this? A lot of people buy pellet poopers (again, no disrespect) for set and forget smoking. WSM's are pretty much all that by themselves, so what advantage did you gain? (Just asking, again, no disrespect)

I did a after wedding wedding party last month for about 50 people. I did four butts, averaged 8 - 9 pounds, just over 35 pounds of meat. At 275*ish on my WSM, all four were done in 9 hours. I pulled three of them and served them in my big crock pot. The fourth was held in reserved and...

It took me a while before I bought these for my Genesis. If I do a reverse sear on a couple ribeyes, using my normal grates to bring them up to temp, and the the GG's upside down for the sear, I can get a GREAT crust on them. If I am doing burgers or chicken, I put them the normal way and...

If mine are uncovered, it means I am about to use it, I am using it, or I just finished using it. I just bought a new cover for my Genesis, not using it yet, the old one can get through the summer. For the WSM, I just added the lid hinge, so the cover is tight and a bit of a pain to put on...

I very rarely use all the charcoal in my basket. I shut down the vents and within an hour I am able to cover the WSM. Next time I use it, I shake my fire basket out, rake the old towards the sides, top off with new, and light. The one time I did 15+ hours of cooking, I let it burn out to...

Early this year. I am done making mods, unless I work out something for that table. She runs pretty sweet now...

Since I have had my WSM, I have done the following mods: Gaskets Stainless Steel Door Compression Latch Handle (Including Install PDF) Fire Basket with Direct Grilling Capability IQ 120 with Rain Box Unknown BBQ Lid Hinge I created a thread over at the Brethren that details a lot of the...

Yep. I took a strip of the gasket and glued it with the RTV to the handle on both sides (down the front and up the back). Then I got some high temp / thick insulated electrical tape and wrapped it around the handle a couple times. You can see it here:

Chicken looks good, but I am wondering about a something you said. I usually don't put my meat on until temps have stabilized and the white smoke has turned to Thin Blue Smoke (TBS). If you put your hand over the vent, you can still smell the smokiness of it, but this is now a "clean" fire.

I loved the SS door, but between it and the gaskets, I definitely needed the compression latch. I created a thread on the other forum with all my mods including the latch and door. You can see it HERE. Mods, if sharing that link of my post in another forum is against the rules, please let...

I usually make SLC or full spares. I rinse them off, trim any hanging meat or extra fat and pull the membrane, and then season them with my rub. I fire up my WSM and shoot for 275*. If I put the ribs on at noon, I don't touch them again until 2 pm when I take the rack off, wrap it in foil...

Sorry, was away for a couple days. I applied it to the sides and top of the inside of the door, close to the edge, like a rectangle. No reason to install to the bottom.

I bought the gaskets more for the lid and the door, but installed them on the bottom of the barrel too. It was really tight when I first put it on, but it is better now. Soon doing the gaskets and the Cajun Bandit SS door, I have no leaks at all. When I close the vents, the fire goes out...

Just got mine in the mail yesterday. Those things are solid. Won't get a chance to use them until probably this weekend...

I have not done it yet, but keep saying that I will do it one of these days for a birthday or anniversary treat.

Nice looking chicken. Might have been me that mentioned the rack. I got it several weeks ago and still have not used it yet. Nice to see someone cook on one. I am going to try the hooks that came with it first and see how they do before investing in others.

I go something like Robert and Rich above. I pan and foil when the color gets the way I like it. I am not of the "black as a meteor" crowd. So when I get a nice mahogany color I wrap it. Cook until the bone is loose and giggly...

If it is taking that long to do ribs, then you are obviously doing it low and slow. At those temps, I would think the duck skin will end up rubbery.

Thanks for the coupon Bob. Made me finally pull the trigger for a couple of these for my gasser...