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I agree with Bob, a little harsh Len. Mistakes do happen but I would be frustrated as well. We ordered a card table recently from amazon and it arrived extremely damaged. They required we ship it back as well and once they got it they shipped another. We had to wait but they made it right. Scott...

I have a 18.5 and have no plans on upgrading unless one just fell in my lap... It's all about personal preference. If you feel 18 is better sell that 22 on craigslist and use money to find a nice used 18 wsm

welcome. I have an 18 and have never been disappointed. The photo gallery thread does have most pictures but it would take awhile to look through them all for meat on 18 WSM. here are a few random cooks I have done. untrimmed slab of spare ribs two really big ribeye steaks (reverse sear)...

sounds like a long week and looks like a great meal

Not sure I quite understand what you are trying to say? I think Elway is pouring everything he can into this roster this year to give Manning one last shot. I am a Dallas fan and do not care at all about Denver but I respect the heck out of Peyton. I think Peyton will retire. Everyone has to...

If you think you have a lot of haters try being a Dallas fan.... By saying you are America's "real" team is Cowboy hating hahahaha My great Uncle lived in Wisconsin and passed away when I was about 8. He was a die hard Packer and Detroit Redwing fan. Any time the Cowboys or Stars played those...

looks like a really good cook. Did you keep the skin on the belly?

I love that color SJ. Nice build

right on. I lived off independence and 15th from 89-00 and then off coit and hedcgcoxe from 00- april 15.

I have been trying to find one used without much luck. I'll keep looking!

yea you are talking about the one touch system on your kettle. I believe they are called ash sweepers. Here is a link to the product on amazon. looks to be a pretty cheap replacement part. Being so close I wish I had a donor part! I live right by firewheel town center. So we basically...

I have a 4 burner propane grill and will turn all 4 burners on high and let the grill preheat. Right as I am throwing burgers on I'll turn one burner off and put the burgers over the turned off burner to avoid flareups. A little flareup is expected but sometimes it can get out of control!

I have two loge skillets. I do not have a dutch oven but have enjoyed my skillets.

I like to make chicken lollipops. I run my smoker around 300 degrees and cook until internal temp is 160. I normally sauce and put back on cooker with a goal of 165 degree internally. I have seared at the end but don't find it necessary if smoked well.

Plano? I lived and there from 1989-april of this year! I just moved to garland. what part do you live in? What do you mean by wings on vents? Are you running a one touch system or the old daisy wheel style kettle? normally a good cleaning gets everything back in order. If you think the gunk is...

and overnight cook for ribs? how long were you planning on cooking them?

I prob should of provided a little more detail in my post. I think the previous post/harry are spot on with bringing pit temp up slow and not overshooting your target. Like you I keep my dampers 100% open and slowly bring pit temp up by lighting a few pieces of charcoal. As the temp gets closer...

awesome job from all entries! I look forward to seeing the next ingredient!

RickS I do not have a hinge but have wondered if anyone had sealed it. I would worry about moisture getting under the nuts/bolts by that freshly drilled hole causing rust.

the only way to learn is try a few methods and see what works best. Harry is an award winning pit master so I def cannot say he is wrong I have just found another method that works better for me. This site has a ton of info and you will see many different methods used. In regards to your...