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That does look pretty sweet, but they are on back order via Amazon, so I'll have to wait.

I would imagine that could get costly, but there's no denying the quality... I'll have to give that a try.

J the paint jobs look fantastic!! And the stenciling is impressive too. What are you using for tape? I've tried using labels; disastrous results. Masking tape tends to eventually lose it's hard edge resulting in bleed over. So what's your secret?

Nice looking Don!!:D Just completed one for my nephew, a Badger fan. My stenciling didn't turn out as nice as yours though :(

Those look great! I did the same thing over the weekend for a holiday party a neighbor was having. I made 40 halves and they were gone within 15 min :eek: I made them similar to how you did it, but added a little chilli powder and taco seasoning to the mixture. Someone else brought bacon wrapped...

I went with Chris's 4 inches for my first one, but with subsequent builds I've gone to 5". I like the added space for larger food (whole chickens, 8# butt, etc), and the small lower space hasn't been an issue for me yet. For taller foods, I usually just use the bottom grate without the top...

Ahh, having a stoker changes things. Barring a power outage, you should probably be okay starting just before leaving and getting back asap to check on things. Good luck on the turkey, take some pics! This is my sons second year, he started at 5 too but with Bandy. The Mite level is pretty...

Holding it for 4-5 hours seem a bit long, but maybe someone else with experience doing that can chime in. And leaving the smoker unattended would have me worried the entire time I was be gone, especially if trying to keep the temp at around 325 - 350. I tend to play it on the cautious side, so...

Wow am I slow:o I'm brining my self Thursday afternoon:cool:

I volunteered to smoke a friends turkey along with mine. So tonight I made the Apple Brine for two 14# turkeys, placed them both in separate large cooking bags, and placed in a cooler with ice on top. Tomorrow about this time it will be air dry time. I've never tried a Bourbon brine, I'll have...

Will the center section of the WSM 22 fit on the 22 kettle? I've seen a few of these for sale here and there for decent prices, so I wondered if that would work on the kettle.

Nice looking mini Greg! Are you using a small can as a vent cover to prevent ash build up? I noticed when I added a vent can I no longer had ash in the ash pan...so you may not necessarily need to modify the ash pan. Just a thought. Are you going to paint it?

Is the lid too big or small? If the lid is too big, you could try to open the top of the pots rolled edge to make it a bit wider. Or adding an oven gasket to the top. But if the lid is too small, you may want to consider using the pots original lid, but add an adjustable vent to it. Can you...

Not a bad score at all! The side table on my gasser is made of the same material...and really tough to get clean, hope you have better success with yours.

If it's tall enough, fits good, and you can cut the bottom out with relative ease... go for it and save yourself $40. Use the savings for a good thermometer, unless you have one of those already too, in which case pick up a couple of tri tips; smoked tri tip is very tasty :wsm:

In the interest of peace between the Chads', I'll go tender loin too:D See, I'm smiling, you might say I'm a "dimpled" Chad.

Loin works for me.

77 views but only 13 votes, hmmm. Are non registered guest counted as views?

Ditto with what Cain & Des said, I'd narrow it down to a particular cut that interests *you*. Whatever you pick, you can count on my participation. I WANT A REMATCH:D

I admire your will power, I would have cooked in it:wsm: I love how the 14 looks but I'm willing to bet the mini is probably a better choice for using due to its versatility. And Given how easy it is to remove the middle section to add or stir coals, the door on the 14 almost seems unnecessary...