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Eric, When used with a power draft control (even you Stoker folks could use it if the blower mount doesn't get in the way) it prevents the wind from effectively sucking the heat out. So yes, it saves fuel. It would take a long time to get to the break even point in terms of cost, but the side...

I got an email from Kenny at The BBQ Guru. He said they expect them to go on sale in two weeks. Price has not been determined yet.

Inspiring is a great word for it. I'm game Bill. I'll let you know when I try this. I think I'll try a half ham, though, if I can find one.

Jim, I think I'm going to try that for myself then. The 22" gets heavy after a while. Thanks

I'm excited. I cooked my ham indoors yesterday because I didn't want to mess with the rain and wind yesterday. Had I a smoking jacket for m 22" WSM I would have cooked outside. A guru and smoking jacket for my old 18" WSM must have made me lazy

Bill, In your most honest appraisal, how does it compare to a quality ready-to-eat (just reheat) ham from the store? I've wanted to try this myself, but I think mostly for street cred than because I think I can do better

Jim, Can you tell me about those casters? How well do they work? Is the smoker still stable with them? Thanks!

I don't know if that's really necessary. Spend some time working the soft aluminum with some bending and flexing to make it conform to the body of the WSM better. You should be able to get it to seat against the middle section pretty well. Then, after you've cooked on the WSM five times or so...

Well crap. If I had waited just another week I could have saved $70. I checked the price for a couple of weeks on Amazon and it was $399 every day. I guess those are the breaks. I'm happy for you, though, Wade.

I hate to be a contrarian, but use a full pan of hot or boiling water. That will save some time getting everything up to temperature. A full pan of water will be a greater heat sink than a half pan and provide better temperature stabilisation. Your biggest enemy will be wind. I've smoked at...

I just bought a second set off Amazon. Medium spit rod size.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Ed Cardoza: If there is one down fall to a temperature control unit such as a Stoker or even a DIGIQ II is your intake of adult beverages will increase...

That's the very picture of beauty if you ask me

Just what I wanted to hear! Thank you

I've never seen a 22" WSM in person so this may be a silly question that's already been answered. When you lay out three racks of back ribs on the grate, do the ends burn up because they are near the edges of the grate? Or, is the grate large enough to prevent this? I bought a RK once just so...

The 4 prong forks work fairly well, even on turkeys. I like the baskets because then I don't have to truss up the bird. That's all. Call it laziness I'll keep an eye on Ebay. Thanks for the tip!

I too have been in the IT business for a long time. But am I the only one who doesn't care to graph my cooks and have my smoker connected to the network? I'm not saying those aren't valuable to some people, but I just want something I can set and forget. I know how long my cooks will take...

I too have given up on the E-Z Que people. I'm looking for alternatives to the standard Weber spit rod on my 22.5" OT Platinum. I have the four prong forks and they work fairly well, but I'd like to have something more secure. Are there any alternatives to the E-Z Que 8" baskets? Thanks

I have one of the original competitor models so I can't help you with your Procom questions. But, I can help with the blower. Go with the 10cfm. On a normal smoke use the damper to tame the fan. But when you're doing high-heat cooks, having the extra draft is very handy for maintaining...

Tom, in my experience, after a few cooks it will tighten itself up with some gunk I made sure my door was tight and let the rest happen on its own.