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@Jonas-Switzerland This book, by Richard H. Turner, gives some fantastic recipes for sausages, & ALL things hog. Edit: Available at Amazon, so use the TVWBB link to earn Chris a few shekels.

We started grinding meat for "snorkers/snags/bangers"* a few months ago. We are never going back to shop-bought "snorkers" again. This is the table-top grinder we bought**. Works like a champ! We love it! We also bought this, for making the "snorkers/snags/bangers". Sooooo much easier than...

"May the fork be with you!"

Will you get an ash-bucket for it, or keep it stock?

I agree, choke the vents back. But you'll need one of these hand-crafted, bespoke WSM Vent-Setting Tools™.

I do an Italian style herb infused EVOO*. (Dried basil leaves, thyme sprigs, rosemary sprigs & mint leaves). Very nice when mixed with balsamic vinegar to dip focaccia into. *I prefer Greek Kalamata EVOO to any other.

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:LOL:Love it! (y) Oh, the man telling me to get it together is watching Downton Abbey! (Personally, I would have kept that to myself). Next you'll be telling me that you watch "My Lottery Dream Home". (Mrs TUK is a big fan...............honest). ;)

Are you calling into question my horticultural abilities Chuck? Shame on you Sir! . . . (Drat! He's right you know. Hurumph!).

The "Notch" on the upper centre section. Cajun Bandit door & SouthCo latch. Extended SS charcoal ring for longer cooks. 11.5" 3mm stainless steel diffuser, (it sits where the waterpan used to sit). Removed one of the top bolts that holds the grate straps & replaced it with a Tel-Tru therm for...

I see on Page 1 that it's an exclusive to Lowe's in the US. For some reason I can't access Lowe's website, Access Denied, eh?🤔 to see if the "Stealth" is available in the 18". [I've PM'd JB].

Does anyone know if the "Stealth" will be available in the 18.5"? Thanks.

Same here Bob. The brand we used was Amtico. [I'm not sure what it's called in the US]. It's 3mm hard-wearing - [perfect for high-traffic areas] - looks super, stupidly easy to keep clean, requires practically zero maintenance except a damp mop when necessary......& costs much less than natural...

Thread resurrection. I commented in 09 2017 how I was very satisfied with my 14.5" WSM. 7.5 years later my opinion hasn't changed. A grate little smoker. With a couple of minor mods I can get 14+ hrs cooking time, & feed up to 8 people easily.

Got mine delivered today. Isn't she a beauty?

Looks good. I've not had a beef/chorizo combo sausage, but I have made "smashies" with finely diced chorizo through them. Very nice.

(y) Never seen it here either Chuck. But I've had it numerous times in South Africa, cooked hibachi style. Wonderful. Roughy is right up there with Dorado, (mahi-mahi), which is my all time favourite grilled fish. I caught this 22lb beauty on a hand-line off the coast of Angola. We had it...