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Cook looks great and you're right on all 3 counts. I just see one problem................ an empty cupholder in the chair :D

Yes! I don't see that the water pan will make much difference one way or the other. Put your beans on the lower rack and ribs, butt, ham, whatever on the top so the drippings will go in the beans. We've won a few bean contests that way :)

Tonight I got the bottom vents cleaned up, I need to get a polishing wheel for my Dremel so I can make them look really good. I also took a wire brush to the food grate and I'm pretty sure I'll be able to get a few more years use out of it. Still lots to do but it looks promising.

+1 on what Tony said, do it all the time in CI

Pictures as I got it. I've pressure washed it and ground off the bolts holding the bottom vents. The charcoal grate is toast and I'm not sure I can save the food grate, but I have a sheet of expanded metal I can use to make new ones. I will be able to reuse the bottom vents (EI or 1997) but...

What Tim said about the grates; I think we get better results by injecting the chicken right before it goes on. It seems the injection leaks out if it sits too long.

Try some Butcher's Bird Booster, we like it a lot in both white and dark meat

I was starting to get nervous, but just got a text from the seller and looks like I'll be picking up the RK tomorrow morning :D

So far no return call from the seller :( but the answer is a Ranch Kettle

The reason for the spritz is to keep them from drying out. The WSM might keep enough humidity to be OK

Until they are done :wsm: Should take around 5 hours but there are several factors that will affect the time. I would also spray with apple juice every 30 minutes or so after the first couple hours.

One winners hang out on? :cool: http://bbqrace.com/team/830/

If all goes well, I'll be the oh so proud owner of a CL score by the time the weekend is over. :cool:

We visited the American Royal saturday and I couldn't help but notice the number of Webers being used. I saw at least 3 Ranch Kettles, and there had to have been way over 100 WSMs there!

Asked no woman ever :eek: I think if you can cook it well, go for it! The only thing to stop you would be any regulations, for example if it's a KCBS contest the butt has to weigh at least 5 pounds: PORK: Pork is defined as Boston Butt, Picnic and/or Whole Shoulder, weighing a minimum of five...

You are correct about slicing across the grain, however the grain will run in a direction closer to the orange line and you will slice with the black lines. At least in all the briskets I've seen

By my measurement, the 14.5" will be 3" taller than my mini, which makes the home made versions still the "mini"

Welcome! I move my WSMs a lot, so I crimped the tabs that hold the heat shield with a pair of pliers so it stays on.

I got a Cabela's Outdoor Cooking catalog in the mail today and on page 11 are the 3, yes 3, WSMs. The 14.5" is listed as item # 1BL-55-0950 and priced at $199.00 with $14 extra shipping. Specifications are: cooking capacity 294 sq. in.; 31.4"H x 14.75"W x 14.75"D, 24 pounds.

I haul mine all the time with bungies or straps, depending on what I'm hauling it in. Just make sure your force is centered downward as much as possible, if you're pulling a little to the side the center section will shift on the base.