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Thanks for sharing Chris! I think I’ll save my 14 bucks and stick to the kbb and my own smoke woods. Funny at the beginning of the video and you had a picture of the garlic onion paprika bag the first think I thought of was a bag of lays potato chips. Actually that would be a good potato chip...

I bought mine NIB off CL in 2015. It was a 1992 vintage. Love it and the wood handles are pretty slick too.

I have been doing the H & F method for years with chicken pieces and always happy with the results. At that temperature you will likely achieve a more desirable, edible skin where as at 225-250 the skin is a bit rubbery. Chicken is cheap. Give it a try and see if your happy with the results

Wow now that was a trip down memory lane for me! I ate at the Joes in Kansas City Kansas in 2005. Then it was a Sinclair gas station not a Shamrock. We ended up there by chance. My wife and I flew into Kansas City so I could cook Tri-Tip for the wedding since the Bride was form Cali and then...

That is a very classy looking kettle there! I like the color. Enjoy!

I had both sizes. The 22 is nice for when you need the extra space or for brisket and ribs, but is a real hog on fuel. I am with Jeff KBB is good for about 9 hours. It is easy to add more fuel though since the water pan sits up high. Keep the 18 when the extra space isn’t needed.

Thanks. I also adjusted the holes so I could used it with my 22” WSM since I added Weber style middle section handles. Wish they didn’t discontinue that side table…

I’ve had my 26 for years and have not had much success. Most everything is made for the 22” kettle. The 26 inch has a much bigger lip around the bowl so it doesn’t accommodate most after market products. I have the BBQ dragon for my older master touch and have not been able to figure out a way...

Chris, I checked the link. Tad cheaper than 2016 😁

Lol. I hear you Tom. And thanks for the offer. After posting the pictures I decided I got to keep it. I tried deleting the post but can’t figure out how too… anyway. I told him he’s got a tank of fuel coming from me and I’ll keep it. Thanks for the wake up call!!!

So my son is looking to sell his 18” C model Brownie. I got it for 25 bucks at a yard sale 7 years ago. He was nine then and the 2 of us cleaned it up and it became his since I had a ton of Webers at the time. He’s 17 now and driving so gas money is real important 😁 anyway curious what you all...

That’s great. I set mine at 31” which has been fine, but 33.5” would have been nice. Nothing like extra height. Anyway, yours turned out great. Enjoy it!

Looks really nice. Looks like it sits up a bit higher than stock too. What is your grate height?

I like it. I went with a traditional build like the ranch which required 8 bolts near the lip. Curious is it really only held by one bolt near the bottom? Custom built frame or was a ranch kettle frame used and modified? Nice work. Looks clean. You’ll love the stability.

Lol. Yeah I yard saled the 18 to my BIL right after buying the WSK. The Ranch does not get used much but I have a 26” cast iron skillet that is perfect for Philly cheese steaks and the ability to close the lid. Did a friends wedding with it and a few hamburger/hotdog birthday parties with it...

Thanks Brett. I have had my Summit Charcoal for a little over 2 years now and this poor thing just sits like the rest of my cookers. It was either this or the ranch kettle…

Offering here first before CL or FB. 22” WSM with CB door and oversized charcoal ring. Unknown hinge. I’ve also add two additional top vents for high heat cooks and “Weber” handles to the mid section. Slot mod for top grate probe wires. I recently replaced the bottom cooking grate with a Weber...

No problems here. I use the little guy the most of the WSM I own and have not had any issues with the bottom. Like @JWorden said keep it cleaned out! And keep moisture out of the bottom and you’ll easily get 20+years.

I can’t confirm since I don’t have a Smokey Joe Premium. However based on the parts list from eReplacement Part it appears to be the same. You can’t order the damper alone but you can get the damper and lid bale together. https://www.ereplacementparts.com/wire-lid-lockbowl-dampers-p-1475822.html...

Excellent cooker. I have two of them. High heat can be a bit of a challenge with the vents being off to the sides and not the bottom. If you crack the lid to one side though it helps a lot.