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No link for the 3rd video?

They look great! Man, that was a lot of wood!

Welcome, Mark. You made a good choice - the WSM 22 is a sweet cooker.

Agree with others - no grommet, no seam-seal. You're gonna love it!

I agree with Dave. I have a GMG Daniel Boone and it is a great pellet grill. Stainless steel cooking grates and drip pan, PID controller, optional WIFI, etc. GREAT customer service. Several other sub-$1000 pellet grills are of excellent quality - Grilla comes to mind. Not on par with MAK...

Not sure if I ever experienced this. I [B]have[B] noticed that every once in a while one chicken breasts is stringy and tough as nails and another is tender and juicy even though they came out of the same package. I'll look more closely from now on.

I like this recipe from Chris: http://virtualweberbullet.com/chicken4.html I spatchcock and cook this way and am very happy with the results.

That's what I thought but I never used the first one - just Tylenol.

Probably be a market for tables like these if someone would start making them again.

Been there, done that. I had it years ago and was dreading it. 6 weeks later, I was kicking myself and saying, "why didn't I do this sooner?" Listen to Lynn and do the exercises. Good luck!

I also put a dome thermometer on an older WSM. When I put my Maverick probe at grate level, sometimes it matches the dome, sometimes it fluctuates +- 20 degrees while the dome thermometer remains rock steady. Probably because the digital probe is more sensitive and picks up the different temps...

Great news! I'm sure you're relieved.

I've never seen the smoke spinning, but it evens out the heat and there aren't hot spots around the edges. As for brisket, just jump in with a full packer. Lots of advice here on how (try hot & fast - once I did one that way, I never went back). Once you nail one, you will wonder why you...

I used to put foil under the edges but since I got my Hunsaker Vortex Plate, I don't need to.

Also have a black Silver C. If it was a 26in. kettle, I would be on my way.

I've gone the "cook your own steak" route before. Once did it mid mountain at a ski resort - that was pretty cool. My problem is if I go to one of those places, all my friends and family are going to want me to cook theirs too. Not into that.

I cook on both. I don't know how much food you cook at one time, but I have cooked 6 racks of ribs and 16-18 lb briskets on my 18.5" (not at the same time). I roll the ribs and shoehorn the briskets. With the hanging system, you should be able to cook a lot of food at once. If you're...

I'm always the DD on the weekends, but I used to have a glass of wine or bourbon - just one - most nights during the week. It became a habit. I've cut way back and I'm glad I did. Good luck. Reducing or quitting your drinking is never a mistake.

If you do find a used one, keep in mind that new grates will cost you $65 and a new cart will cost you $130. The new grates will have to be bent slightly to fit a pre-1984 model. Having said that, my BIL rehabbed an old one he found in the dump area at the lake and bought a new one as a spare...

I cook on one that's over 50 years old. It's a steak cooking machine.