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Here's a link on a cook I did which might help. I got some advice and mine turned out really well. http://tvwbb.com/showthread.php?37815-1st-Kettle-Turkey-for-Christmas&highlight=Turkey I have also cooked a 10 lb. in the kettle vertical using a Smokenator. You don't have to use a Smokenator...

Jeff, I would be inclined to go with the WSM. The kettles are great but for your 12 hour smokes the WSM is better designed for that. You can always consider an ATC in the future.

A great way to do HH with the WSM is to add a second top vent. It works like a charm and turns your smoker into and outdoor oven. It will rocket up to temps. Use it when you need it, close it when you don't.

For sure. Those legs will be plenty strong to accommodate shelves. I think you will appreciate too that you can load the kettle up with cast iron grills griddles, pans whatever and the weight will have no effect on the unit. More than anything I enjoyed all the indirect cooking I could do.

Looking forward to the pics Steve.

I'm there with you Lew. I have to experiment and try different things. I never seem to be satisfied with "out of the box." If I'm going to undertake something I like the research and the learning. Same with cooking and cookers. I have a WSM, my big kettle and now a Keg. They all have their...

Tony I've always cooked the same as Pete. Just one bank of coals. I much prefer that method.

http://tvwbb.com/showthread.php?37815-1st-Kettle-Turkey-for-Christmas Chang, here is a cook I did a couple of years back. It worked well on the kettle.

Andrew I did this one a couple of years back and I found it cooked best lowered into the WSM. I made brackets for a middle position between the top and bottom. Too low, the bottom rack and it will likely be too hot. I was happy with the results of this bird cooking it this way.

Hey Steve, jut saw your post. Front castors should not be a problem to obtain. Good luck with your mods. You'll not regret it.:)

Yes I love it with PP

I feel sorry for those two dogs? Does anyone realize how many times they have to live through such great meal preparation only to see it eaten by humans?:)

E X C E L L E N T ...well done!

I've written and posted before about doing this on the mods I made to my 26.76 turning it into a smoker more or less. I work with my lower vent set at 1/4 open plus or minus the width of the rod diameter for the lever. I did the same thing last weekend with a friends 22 and it worked really...

I'm a little late but I have done it to two Kettles of mine and one for a friend. It helps on shut down as well as temp control.

Clay, that first photo is definitely a money shot. Reminds me of the late artist Stephen Lyman and the wilderness type fire series of Limited Edition Prints...

It's interesting to see how closely they monitor this site.

The smoke can't circulate in a pan. You are basically baking whatever and...its laying in its own drippings. I have my WSM set up for three racks but something in between the top and bottom rack is not a problem as the heat and the smoke can then work its magic with " The Miracle of Time" BBQ...

Make sure you get those cracks and crevices Jim & don't tear anything!

Boneless skinless rolled tight, wrapped in bacon like an ABT...unreal.