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Harry congrats on all your success. What brought you to bbq?

Great now I have to get a 26"

Jason I don't know how you can do bbq without a Foodsaver. The biggest issue with them not sealing is usually operator error. Get any moisure on the edge before sealing and the seal will likely fail. I always wipe the edge before sealing. Then I move it back a half inch and seal it again. If the...

I have about two weeks ago. I bought a half a hog and decided to try my hand at bacon. What I did was take a 1 pound coffee can and poked holes in the bottom of it and lit five or six briqs and just let them smolder and added a couple every hour with some small wood chips/chunks. It held the WSM...

I don't have the stock pan. I have the deeper Brinkman pan and it measures 4.5" from the bottom edge of the door to the bottom edge of the pan. So if you still have the stock pan it should be more. If your talking about the bt. of the door to the bt. of the pan looking straight in probably about...

If your going to make pastrami out of it your best bet would be to soak it for at least a day or more in fresh water and change it a couple times a day to remove the salt. Store bought is very salty. Google pastrami rub. Then dry rub the corned beef. Smoke it till it reaches 165 to 170 then...

Steve I did the same thing with my dads brand new tablesaw. Except I paid for the new parts.

There great for stacking your junk mail!

It also depends on what your smoking. You sure don't want to use the same amount of wood on chicken,fish or any ground meat products as you would on a shoulder or a brisket.

Oak is fantastic to smoke with. You can smoke whatever you want with it. Should be dry though. Yes you need wood to make the cemical reaction for a smoke ring.

George you mean the one I made. If yes here it is. It's just a cheap Coleman camp stove bolted to a five gallon steel bucket with a ton of vent holes in it. Also added my old WSM legs to it and an old grate on top. Large hole is for access to shutoff valve.

I wouldn't think of doing a chicken, turkey or pork loin without using a brine. Keeps everything moist and adds a ton of flavor. Nice work on the chicken.

I use this homemade burner from a campstove and a five gallon bucket/propane tank. Ghetto but works great.

Who's obsessed not Mike. Hey nice work.

Someone needs to learn how to spell chute not shoot. Check out the website.

Thanks for the article Steve. Guess I'm not to old to learn.

Gotta admit one thing I've been doing this for some time and I learned a new system for cooking beef today. Thanks for the info.

Can someone explain to me why you would cook such a good piece of meat low and slow. It's not like you have to or even want to try and break the fat and colligen down like a brisket or shoulder? Me I do good products high and fast and not so good products low and slow. I do my prime ribs at 325...

Woops meant 1-1/8" to 1-1/4"

George why dont you have someone take some 1-18" to 1-14" by 1/8" thick flatstock aluminum and bend it in a vice to make yourself some different shaped legs that are wider and lower then add the casters. I made a set in less than 1 hour that were wider. I didn't need them lower. Here's a pic of...