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Lew, I'm afraid it did not, we can't see your photos. You can test it yourself copying your link and checking it in a new window started in private mode in your browser.

Welcome on the board, Jason! I'm about to get my first WSM (a 14.5") but I plan to do a few cooks on it before thinking about modding it. On the other side, I already have a Maverick ET733, a Thermapen, big chimney, etc, as I smoked a lot in my kettle previously. Good luck and keep on smoking!

Managed to pick up a fresh USDA Choice brisket - never seen one in Hungary before. Smoked it at 225-235F in the kettle till 203F and made the sandwiches with the recipe proven last time: my rye bread toasted on butter, melted Gruyere cheese, roasted onion, roasted sauerkraut and lots of thousand...

That's a think of beauty, Michael. On what temp did you cook these ones?

You are right Lew, I wish the 14.5 would work just fine for me, be easily portable, has enough capacity for my needs and bring effortless smoking to my life. In fact, I'm already looking for ordering it (though its not trivial at all in my country) and really hope all points above will turn...

Sharing my dilemma.. in the last year or so, I learnt really a lot (mostly from you guys!) about smoking in my 22" kettle. I picked up a Slow N Sear basket and recently a TipTopTemp device and I had a few great success with pork butts, ribs and even brisket the last time. I haven't even thinked...

Not having a WSM yet (but thinking about grabbing one), still curious - wouldn't the meat come up much more dry when running the smoker without a water pan? Or you substitute this moisture from the pan with something else, spritzing the meat in every hour, basting it or such?

Mmmm that looks delicious indeed. I've never tried doing tacos outdoors, it's probably high time getting to it! Thanks for your pics.

Thanks Tony, you gave me an idea! I looked around and a BBQ shop at the Netherlands seems to go even lower (around $310) - I'll contact both tomorrow and see if the can or are willing to ship within the EU.

Cliff, I think there are different levels of non-portable.. Comparing to my 22" kettle, the 14" WSM looks very portable indeed! The sad part is that a new 14" WSM sells for around $430 here and there is no market for used ones at all.. any old ones would serve my needs perfectly. Makes me...

Yeah.. or we could possibly make the best shots in our lifetime with the smoker sitting beside us in the chairlift (probably in a nice winter hat) or standing between my legs on the snowboard on the slopes - this whole idea is too tempting to let it go easily :)

Ok, looking at the pictures there's probably no point disassembling it for travel, looks like it won't take up less space at all. Judging just by looking at it though, it could possibly fit into a larger backpack as is.. right?

Hmmn, now that you say, getting a 14" WSM is really tempting, I could definitely use it at home too complementing my kettle :) How does that thing get packed up though? I would need to carry it somehow in some kind of backpack for our trips, and I'm not sure how dirty it'll get everything...

So it happens that every year we hit the mountains with 5-6 friends for a couple of days to stay there, ski/snowboard and chill out in the evenings. From this latter activity, I heavily miss cooking in my Weber kettle.. but the Mastertouch ain't exactly portable and we can only approach that...

I use a light carbon steel wok over the Vortex and in spite of there's no gap between the wok and the Vortex when it's placed on it, it works beautifully - you'll probably have lots of fun with this setup too.

This is the first book I bought and yeah, it's perfect if you want to understand the basics of cooking outdoors. While the website has the same amount of info, I'm not a fan of the pushy advertising and the subscription model.. Better buy the book, it's a fair deal.

Lew, for me the Vortex is the wings machine. It makes perfect food from chicken parts with basically no effort and no chance for mistakes. If you're into chicken, I don't think you'll ever regret it. Beside this, I only use my Vortex for wok cooking, I do every other type of cooking in other...

Right as I do, Matt, I also crack the bottom open just a tiny bit - it just doesn't feel right having it fully closed :) Also, I stripped the plastic handle from the top vent, I somehow never assumed it would work with it..

Yesterday I gave a try of smoking my first ever brisket in the kettle - it was a 21 days aged angus brisket flat. I used lump and mesquite wood in the SNS basket, wrapped at 150F and finished at 201F - in spite of the thin meat, the whole cook took about 13.5 hours around 225F. After pulling the...

I love it! I smoke in a 22" kettle using lump in a Slow N Sear (can't stand briqs, don't ask..) and this is one tricky setup, being very unstable compared to the snake method for example. Without the TipTopTemp, it's about hopeless, have to keep tinkering with the vents continuously. Using...