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David, It's hard to throw out cooking times because every piece of meat is different. Chicken should be cooked until the breasts are 160-165 and the thighs are 170-175. My wife doesn't do dark meat, so I never cook whole chickens and when I do cook chicken, it's always to temp and not time. I...

Hey Brett, If you don't mind my asking, why did you have to replace the legs and why did you put the new bolts in the way you did? I usually replace all of the nuts an bolts on the WSMs I cook on with stainless, but the "B" and "C" vintage WSMs are classic collectibles, and I like to keep those...

Nice documented build Jeff. Cooked on it yet? Curious how the charcoal grate above the vents works.

Based on those times it seems to me like the WSM should be in the 250 range.

OK. Cleanup is finally done and here are some pics. First, just a shot of the WSM. The original handle. The dual date code bottom vent. And upon closer inspection, what I originally thought was a scratch on the top vent turned out to be a part of a second date stamp. You can make it...

Ribs on the WSM at 250-275 take up to 6 hours for me. I doubt your birds will have to cook that long. Start the ribs, when it's time for the chicken, just lift off the top grate, put the birds in, and reassemble. You'll be off to the races.

I made some unusual observations tonight **Pics added** So about a year ago, I scored a "C" WSM on Craigs List. It's been sitting in the shed waiting for me to get around to cleaning it up. Over the course of the last few nights I have scrubbed the dome and center section clean, and last night...

Hey Mark. I'll bet that at least 4 lbs of that brisket is fat. Probably closer to 6. If you trim a bunch of that fat off, separate the point and flat and just cook it as 2 pieces, I htink it'll be done in the 12-14 hour range. Run the WSM between 250 and 275 and you'll be golden. Of course, this...

I've turned into a lurker I guess. I have a teenager who just got his learners permit. 'Nuff said? This is the first thing I've had that's worthy of posting in a while.

You can retrofit it to a OTG if you can get the parts, and availability depends on the age of your OTS. From what I understand, you can no longer get the mounting bracket for the older style sweep assembly (has the thumbscrew). You can still do the retro, you just need to be creative.

He's a pretty shy guy, so for him to approach the owner and negotiate the sale means more to me that the grill itself, but I think you all will appreciate the kettle nonetheless. It's a "Patent Pending". I've got it figured to be a 1970.

I would think if you used a step bit and were really, really careful you could pull it off. Every time I have drilled a WSM dome (all pre-2009) I taped over the whole area and start with a tiny drill bit to get a pilot hole then use a step bit at pretty low speeds and have never had an issue. Of...

The 18.5" cooking grate may be the same as the WSM top grate, but the bottom WSM grate is different.

David, Whenever I reassemble the legs on a WSM, I either use a regular hex head bolt or a button head that uses an Alan wrench. Always in Stainless as it makes future repairs/cleanings easier.

I was all set to send in my entry and had an unanticipated vehicle expense. Next year.

Good point. :cool: I'll check with the SoDT tonight to see if I get the go ahead. Then I'll enter no matter what she says.

If Baraboo Q and Smokin' Croations are gonne be there, and Coz isn't, I think it might be our year to enter this one.

You are the real deal JD. Love to see folks winning on WSMs. We're an all WSM comp team too.

Just an observation that I made, I had a HUGE amount (about 1/8 inch) of very hard brown build-up on the inside of the dome of one of my WSMs. This stuff was so thick that it prevented the WSM from getting up to 250. I literally had to scrape it out with a 3/4 inch wood chisel and then temp...

So what kind of flavor did the tea give to the chicken? It's crossed my mind more than once to use tea as a brine. Inquiring minds want to know!