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Seen this on craigslist, i've never seen a 18" with a ash bucket it also has dual handles front and back its never been used, got him talked down to $50? worth it ya think?

I always spatchcock mine

I was really in the mood for some wings yesterday, and was wanting to try the votex method of grilling them, so off to the hardware store I went. planned on buying some thin sheet metal and building one, but instead i came a crossed a chimney reducer from 10" to 8" so i bought it and home i...

Yes bob I thought the same thing as you on the chunkyness of the thighs, I tried a new rub and as you can tell I'm going back to old reliable. I used the same sause as normal. I'll get there just take some time...

Well I was a little reluctant to even post this, due to it turning out the way it did but as promised I tried to do KCBS style chicken thighs on my kettle. I was really unhappy with the results, I have no doubt it can be done but 1st run was a bust. Skin shrunk to about nothing. I like the idea...

They pry have tried it prior to comp time I'm assuming. I wouldnt go into a comp blind that's for sure. But it will be cool if it's a quality product as most kingsfords are! Thanks for the update

I don't have experience with a 14.5 but if it were me I'd split it either way and do the point and flat on separate racks. I like the hot and fast method myself. I did a 16# brisket the other day for a guy at work I split the muscles and cooked it until it got to the color I was looking for then...

Kinda what I was thinking just left the super market with test run materials

I separate mine, I cook them both differently for my competition prep, add injections to the flat and use a lot of the natural fats for the point. I also butterfly my flat so it's a uniform thickness and more even cooking

I know its pry a long shot but id like to buy a few more WSM's for competitions id prefer 22.5 but will consider others

Has anyone or is it possible to do your KCBS style competition chicken on a kettle:blackkettle:? I think im going to try a practice run this weekend and see how it goes, ill post up some pictures

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That's cool

Thats my plan Brett, ill do a full 4 meat run down before comp time, I just wanna refine each meant before doing a full mock comp

Yeah I can take a better picture of it he does great work

I had them made by a guy in the Chicago area. His name is Brian and his email address is executor70@aol.com. He's a really good guy to work with. Send him an email and let him know what you're looking for.

Hell i must have totally missed that, I was on there site several times a thanks man! ;) well with that being said has anyone used this cover?

Got my treager sold last night and I'm wanting to set up a 22-1/2" for cold Iowa cooks this winter and continue my KCBS practice, but I've searched quite a bit and haven't seemed to be able to find one. Are they available? Also where's a good place to purchase a new WSM I'd rather support...

Where are you guys getting your gaskets from

Thanks everyone!