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I have not seen this previously, but seems like something I would be interested in to try out. Thanks for the link and something I can maybe look forward to with the increasing use to my mini-wsm

So many pies Nate... So many good/delicious pics.. Yummm

I always tune into them. A good excuse to be in the cafeteria at work more often to see as well as my working from home :)

Great pizza again Nate. Enjoyed seeing the last one, keep them up!

Case love the design and thought. My friend rolled up mine and I tried it out on the smokey Joe. Worked well. Wanting to hear your results and posting update! https://goo.gl/photos/wmbCGk69H9ype4dj7

:) I have actually seen this posted before on either /r/bbq or /r/smoking. I would be so scared the whole time I had that running if I ever did try it (never would).

Nice setup you got there now. Enjoy the weekend with it!

Got my friend to make one for my Smokey Joe Gold. Here was his process. https://goo.gl/photos/wmbCGk69H9ype4dj7 Tested some smoked chicken drumsticks and thighs, had 15 briquettes within the vortex. Seared quickly for a minute each at the end to ensure nice and crispy skin.

Those are some nice chops... Something that I would not mind a couple times a year.

If this is going to be a more frequent thing I might just have to do a road trip down from Toronto area... Please tell me that it could/will be. :)

I would love to check it out but no where near my office by the SkyDome. Yes I said SkyDome and not Rogers Centre... :) Might have to get some others from work to have a large luncheon and check it out.

Excited to see the progress Tony.

Their mistaken loss, your gain!

In Addition to Phil's advice with the cutting, i have seen some instructions that say do some relief cuts through the circle. If I had done this I think it would have been easier when I was finishing up my cut. It jumps around a bit (the piece that was being cut out).

Along with this you can make some smoke packs instead and toss on the coals. http://www.smoking-meat.com/how-to-make-a-foil-woodchip-pack

saw the email for this today. Great idea for anyone that doesn't have a Maverick and wants a great option for use in a single meat.

Very nice setup. Like the tacos they look delicious.

Hey Chuck, Just noticed that you had the 2 grates crossed to hold the sausages, any reason? I assume it is the one from the bottom grate location.

Nice wheels. Looks nice and speedy now, some quick cooks will happen on here.

Good to hear Jim, enjoy the build and the newly cooked food you will likely get on it as well the same day :)