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Finally got around to doing some spares. Here's some pictures. Fire Ring Setup They Fit Acron Squash and Baby Bellas Snug as a Bug in a Rug Wrapped and Still Fit Finished The edges did get a little well done, but what a difference from doing ribs on the 18. This smoker can definitely do...

What B. Watts said. When I took R4D4 to Fire on Ice someone stopped to look at it and said "no fuel and you are already at high temp".

Chris - I guess I have to beg to differ. I have been using the 18 ring since I got the 22(see posts under Fired Up the 22). Perhaps there is some additional heat energy required to heat up the additional air mass, but I have not found that yet to be a problem. I got the 22 in January and have...

I posted on this awhile back. I presume you are folding a seam to join two pieces together? I probably make 5 or 6 folds to help make the seam dripping tight. The first layer of foil goes down tight to the aluminum foil balls. I then lay a seamed second sheet on top but with the seam...

Erik - yes you can just live with the 18. For awhile. 5 or 6 years ago I bought my first one. Then needed to add a second. Pretty soon your kids are going to love your Q and wait til relatives and friends start wanting some too. I sold one of the 18's when I purchased R4D4 (the 22). Now I...

Update on my fire ring. Today decided to do some wings. 1/2 unlit lump in expanded metal ring and then I took the 22 ring and placed around it. Figured would help if too much air going through the expanded metal. Worked great. Did MM start with 1/4 chimney lit lump. Couldn't believe I had...

I suppose you can. I just like to fill tight in the ring up to the top. Just thinking that only partly filling the large ring the fuel may get spread out too much and affect the burn. All you can do is experiment.

Mike - to answer your question. Before I got the 22" there was a lot of talk about the fuel consumption with the large ring. So I decided to use the ring from my 18 WSM from the get go. I found no problem with either high temp or longer 250º temp cooks with the smaller ring. And fuel...

Cherry

Just an FYI. I use the foil cover method for the past couple of years about 99.8% of the time. Crumpled pieces of foil on the bottom and then cover the pan with two layers of foil. As I and others have posted you have to join two pieces of foil to make it fit. Last night I went to change the...

Thanks. Temped internal (middle) to about 156º. Tented and rested for about 15 minutes.

Picked a 5.5 lb bone in turley breast. Thawed. Carved off the bone (made some stock) and pounded meat down to about 1/2" - 3/4". Separated skin for about 1/2 of the breast (need to do this because we need to roll the meat and you don't want the skin on the inside.) Brined for about 3 - 4...

Got the pictures finally. Couldn't download off of camera from home (computer problem). Couldn't do on computer from work (computer problem). Had to have out IT guy do and then e-mail home, then copy, etc. Here they are: The Ring SS Fasteners Closeup It worked great. Maybe a little...

Picture as soon as my wife brings back the camera from Milwaukee.

I knew Kevin would respond. Thanks. Ya, that's what I used a roasting pan with a rack over the water. I found one at my Ace that had collapsable handles and sets up fairly high over the water. It was in with the grilling stuff. Glad this post came up because I have two frozen packages that...

Wish I could tell you. I only did it to warm up a piece for making sandwiches. Here is a partial quote from the above link (you really need to read the info from there): Incredible tutorial. If you could please explain the importance, and procedure for \"weighting down\" the pastrami after...

Wish I could tell you exactly how much I scaled back, but made enough of the mixture to cover both sides of the meat a 1/4" or so. I think it was somewhere between a third and a half is what I made.

Over on the "Conversation" section there is a descussion on Charcuterie dry cured recipes. Several months ago I did a dry cured pastrami based upon experiences recorded on the Charcuterie forum (Here) This is what I did (except the latter cooling and weighting bit). But did try the steaming...

Hey Pat. I made the ring just slightly taller (1/2") than the stock part. Only problem I see if you make it as tall as you suggest that it may make it difficult to reload with fuel on extremely long cooks or in adding more wood chunks. Plus I'm not sure about what will happen with the heat...

Glad you talked me out of my plan. Easy-Peasy. Three bolts 1" 1/4" 20 plus 1 1/4" washers (inside and out). Need to double as you have to do each seam. The washers also very nicely squishes the tag ends so nothing sticks out. Thought I could make a little larger but 24" material only enough...