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I don't know the seller and just ran across the post in the GA Outdoor News (GON) forum, but there is a current style 18.5" WSM for $175 in Fayetteville, GA if anyone wants to rescue it. Seller stated he wanted to move it quickly...

Heat was a little better the next day. Fine for me and the co-workers, no so much for the wife (she can't take spicy at all). More for us!!!!!

Ok, so I got impatient. Had to cut them and see the inside and fry up a sample! Taste is pretty good and should only get better after they sit. A little more heat than I expected, but very good flavor.

Kielbasa is done. Letting them hang and bloom now. Notice the wonderful color change from where they were at the start! About 7 hours from start of smoke application to done. My thoughts on running the e-WSM with an actual load of meat are as follows. I found the temp swings at the low end...

Pellet tray is lit and in the base of the smoker. Bumped the temp up to 120* and we are officially smoking kielbasa in the e-WSM now.

Not 100% sure what size those casings are. I was in a pinch for casings a while back and called a few local butchers. One had tubed casings in stock and I bought a couple of them. They were sold by the "each" so I did not get a bag with markings. He said they buy from "The Sausagemaker", but...

Ok, now for the first run of the e-WSM. Preheated the unit to about 105*. Temps on the dial thermostat are not PID accurate, but it should do for this purpose. Ran from 115 to 95* (kick on and off points of the analog thermostat). That should do for drying the casings. Here is the setup...

Hey, nothing wrong with that. A few years back I finally bought the Kitchener #12 grinder and 5 pound stuffer from Northern Tools. If you catch them on sale and use coupons, you can get the grinder for $79 and the stuffer for $69, so it's not super expensive to take it up a notch. Well...

Mixed up the spices & some Miller Fortune (looking for some flavor from the beer and not just something liquid). For those quick of eye, yes.... it is from last summer and I needed to "use" it up. Apparently a few of these got shuffled to the back of the fridge behind the wife's girly drinks...

Ok, the #12 Kitchener grinder is set up and ready to go. First grind will be through the course (3/8") plate. Then a 2nd grind will be through the fine (3/16") plate. The meat is still 80% frozen. It's just thawed enough for me to pull it apart into the strips I cut when I de-boned the...

Ok, I should have done this last weekend, but I threw my back out so it was a no-go. Getting old sucks.... This will be for the official maiden voyage of the e-WSM mod I posted the other day. Here is a link to the original e-WSM mod post...

I have the old style WSM and my 14" clay pot base fits perfect in that pan. I'm talking about the old style shallow pan and not the deeper model that comes with the current 18.5" WSM. I don't know if you can order the old style pans or not, but you might call Weber and ask.

I sent Chris a message about the description on the electric modification area. His description said I used a tray on the element for wood chips. This would be like the Brinkmann element. THIS IS NOT what I'm doing. I'm using one of Todd's A-MAZE-N pellet trays, and here is why. I made this...

Heck, if I had even thought about Chris putting this on the front page of the TVWBB site, I would have washed the outside of the WSM!!!!! Well, you can tell I use it....

Thanks guys..... I still have to work out in my head how I'm going to finalize the supports for the far end of the elements. If I make the extended bracket like I originally planned, then if I have to take the main body off to fiddle with the pellet tray, the legs for the element will be way...

Amazon.com sells the Weber doors. I just checked and prices vary from $15 to $20 (shipping varies also) from more than one sub-shop on amazon. You could also call Weber and order one. Mine came with a stress crack in the stamping when I bought it in 2005. I called Weber and they shipped me...

Chris, I would be honored to have this mod as part of your site. If someone had to buy all the parts, a new/extra door is about $20 and the element was $40 (all available on Amazon of course). Swap doors and you can go electric or charcoal, making the WSM even more versatile. Thanks!!!!

Time permitting, I may throw together some Kielbasa this weekend and give it a run on the e-WSM. Here are some photos from a smoke I did a few weeks ago using the Walmart counter top hot plate as a "proof of concept". Used only the electric counter top element as my heat source. I stepped the...

I think I'm going to call it the e-WSM mod. Sort of self explanatory.

Installed on the WSM. Just swap out the door, turning the element diagonal through the opening. Turn upright and close the door when clear. For now the legs on the far end of the element are sitting on an extra charcoal grate on top of the fire ring. I do have some flat stock I bought to...