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We have the one Doug posted. I really like it. The chopper attachment is like a mini food processor.

David - You could search the site for the experiences of others - sometimes damage can occur. Usually it's not an issue. Good news is that Weber almost always will take care of you. If there is an issue with a part or parts give customer support a call. They usually just ship out a replacement...

I'm not totally certain re the fit. However, on Amazon the 22 1/2 is only 20 bucks more.

Al - I'm curious. what's you're cooking process time, temp etc?

Just to clarify: I did soak them, just not enough. I got started a later than I wanted.

I just read Jim's post on his mock pastrami and saw Kevin's suggestion re testing for saltiness. Like I said, I'll start earlier next time and try that. Good idea.

So here's my mock-strami. I did 2 yesterday. They went into the fridge overnight. I just had to check at least one out this morning. We're doing sandwiches tomorrow night. As others have mentioned it's a bit salty, so I'll try to remember to start early next time. But, I wonder just how...

I saw a package on sale at Sam's, so I thought as long as I was going to fire up the WSM for "mockstrami" this weekend, I'd give 'em a go. Here they are sprinkled with rub and soon to go on: Here they are done: They went about 2 1/2 hours or so then...

Oh yes. It happened to me. See here. We also had a discussion regarding securing your WSM. I rigged up a cable to secure mine, although I don't feel the need in our current location.

You've looked here? Enclosure page I was always impressed with this little "smokehouse" Enclosure Getting to it would still be a challenge in deep snow. If you could set it up just outside a door, maybe it would work out.

I'm thinking discussion spots like this one. Well, none are like this one of course...

So where else does everybody like to visit?

I know there have been discussions about halal and kosher foods and prep on the board before - here's one I found. there might be some info you could use there.

You know I love my WSM, but...

I was wondering about foiling technique. Does it matter how tightly one wraps the foil? I wrapped mine tightly, fully against the meat. Rich mentioned that he puts his in a foil pan (I assume he then covers that tightly with foil) Do you think it makes a difference as long as the foil is sealed?

Well we've sparked another great discussion, haven't we? Just to clarify: my result was really good. There were 30 or more folks at the party and most of them sought me out to praise my efforts. Yes some of that was surely politeness but still I've done of enough of this to know that my...

I appreciate what you're saying. Makes sense. If that's the case - and I'm asking this to expand and continue the discussion - why would we go to the trouble of doing the past and rub as I did? Certainly Kevin gets something out of it. He doesn't seem like the type to go to the trouble for no...

It really wasn't a problem with the smoke flavor - that was good. It was the seasoning. Kevin's recipe was outstanding - the flavor just didn't end up on the plate.

OK the smoking and the event (my parents 50th anniversary) are over. Mom requested the brisket and a turkey breast. The turkey I did in advance and we served cold. The cook went well. No problems with temperature or getting done in time. The brisket was just under 10lbs. I started at noon and...

Guys- Dry pan (no water etc)?