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I Just had my first official cook with both an IQ 110 and the WSM hinge. I can't go back to not having either one. Some mods look cool (the cajun bandit door - which I have), others a slight improvements (handles on the WSM), but these two things are key...Just my 2 cents. The hinge installed...

I made an insulated wrap to hug the outside of the cook chamber. Using the foil insulation as seen above. I cut out openings for my handles, grommet and door. I used hook and loop "tape" for removal. One thing I noticed - it really has to be windy to make me want to use it. I live in Ottawa...

I paid $325 for a used 22.5" wsm. Supply and demand is an issue up here in canada. My BBQ partner got his 18.5 for $150. Mine came with a few more things, but my buddy's price was right!

Hi - from Ottawa!!!!

It's a learning process. Leave the top vent open in the future. I control temp with the bottom vents. You said you closed the top vent to increase temp. This is the opposite of what should have happened. Fire needs fuel and air. When you choke the air, you reduce the thermal potential of the...

what did you make the hook out of?

HI Robert, Do you have any problems with heat transfer to your transmitter from the firebox/door?

Wow...I just have to use my noodle to get a solution, as you guys did. Thanks for responding and for sharing the info + pictures! The gooseneck is something I will consider, as I want to use it in competitions.

Hi guys, This is my first real post here. I have searched for the topic, and didn't see the results. Hopefully I won't get yelled at for asking this, if it has been asked before and I missed it. Back on track: Where and how do you support your meat probe on your cooker? I have a maverick probe...

There is a whole circuit, called the AVC that the CSBBQA puts on. They have a schedule on their website. Maybe one can fit in your schedule... Also, STTB will be in august this year. Hopefully the date change fits you better? Its a ton of fun!

I have, for sure, noticed the difference between charcoal - even straight out if the bag. The one at SAMs club was full of fine particulate matter, versus my usual ( Maple Leaf) that was actually screened to keep the sizes above a minimum threshold. When cooking, the quality stuff provides a...

Yessir. My team name is P&R Sweet Heat. We will (hopefully) be teaming up with another guy (for the pro comp) with whom I am going to Roc City with in May. Do you compete Bob? Which team?

Hey guys, I just got my first wsm (used) last summer. I compete and have run an amateur circuit using kettles. We won 2 GC's and this year I am doing 2 pro comps. I really love my wsm - I have modded the thing - double charcoal grate, handles on the main cook body, handles on the lower grate...