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The bolt and frame were so rusted that it produced the hole. I think I’m going to look for CL find for a new frame. In the meantime, see what I can get done with washers.

So I drilled out the bolt on the outside of the frame and am left with a silver dollar size hole. Still haven’t attempted to remove the part of the bolt thats in the fire box but likely going to drill it out too. Good suggestion on how secure the new bolt to the frame? A large enough washer???

Can’t help it...did it really shatter like glass?

Ed: Just working on my silver C and the screw on the left side of the fire box that attach the fire box to the frame is completely rusted and split in two. What’s your best suggestion for removing the screw stuff in the fire box and rotted bold in the frame? Thanks Randy

Thanks guys for the suggestions. Cutting it up this weekend.

Recently trimmed an oak and have plenty of wood. Is it even possible to cure it in the humidity of a south Florida summer? Any recommendations or suggestions would be great.

I find that the WSM with a full full load of blazing charcoal and no water pan is the best chicken cooker. Might need the “prop the door” technique but the chicken is far enough away from the flame not to burn, you get great skin and you still gets that great grill and smoke flavor.

Basil Hayden...I love cooking with it. And sometimes I even add it to the sauce.

So happy I didn’t see a middle finger. Great looking cook!

Amazing looking cool. What type of roti is that for the wsm18?

Is the oven seal a permanent addition. I notice it’s on your Performer. Apply to the lower bowl? Recommend it for Performer too?

Fully open vents on the kettle? What about the WSM? I have an old kettle that is missing the ash cleaning system. Looks like I found a use.

Mildo. What type of temperatures were you getting in the “upper chamber” of frankensmoker?

No one can tell me otherwise. The WSM w/o the water pan and a blazing hot fire with 2 chimneys of KBB and a chunk of wood is the best way to make RS chicken. Far enough away from the flames but close enough too. So good.

Love it! Looks great.

I have had a few different thermometers including the Mav and Smoke. I really like the ease of use on the Smoke but I wouldn’t overthink it. Both are great! I do truly like Thermoworks’ Customer Service.

one of the coolest things I've seen on this site! great looking pig and amazing spit.

Looking Great! Cant wait to see the finished product.

I've done both with a fresh turkey. I prefer the dry brine for ease because I feel its easier /safer/less cumbersome than keeping a big batch of turkey water in my fridge. Also, its easier, IMO, to dry the skin out before you cook. I've cooked the turkeys in different manners (WSM, Kettle, Roti...

I generally do two with the drip pan in the middle. Trying the "U" from DadCooksDinner for this years bird. Will have to see how that works.