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Chris thx for posting the photo ....that's the first we've seen of that style access hole! ..I've got a 2010 22" WSM, date code "AD"...square hole ...must be a change for ???? Thx again Chris

Jamie someone musta stole one of your ribeyes...only one in the final picture!! Good lookin meal!

I'm a big fan of Rudys' BBQ Rub (Rudys'BBQ, Leon Springs,TX) on brisket...the best bbq restaurant brisket I've ever experienced...ergo, that's my go-to brisket rub I'm doin my first Wagyu brisket soon...and thinking I oughta "pick y'alls brains" on this one ... Thinkin on using Smokin Guns...

Yet another technique ....fresh ground salt and pepper, dill, & pats of butter on top...smoke with alder, to 130*(it'll be 135*+ by the time you serve), ...takes < 30mins, serve with dill infused butter ...this is short & sweet and really showcases good salmon ...frozen peas or corn, a nice...

Lookin gooood Fred

Hey Tim! Good lookin butts ...the performer looks new, what kinda deal did ya get off of CL? Looks like you have an adapter hose to a bigger propane bottle..was that included Nice setup, nice cook

Welcome Frank! ...a brief word about smokers; ...the expensive smokers , $1000+ range, are just too pricey for most backyard enthusiasts to justify .... the cheap ones <$200, rust out quickly & are so poorly constucted/designed that one cannot control airflow/temperature with out contantly...

Hey "B"! I bought the new Weber door to put on my old 18WSM ...it comes with the new latch handle complete...it fits perfectly..and looks great! ...I also bought the new legs, pan, and dome therm..."looks n cooks" like a new one

With all vents closed only a couple hours, at most

I like mild smokewood; peach, apple, cherry, pecan, for pork & poultry. For beef, Most prefer a little more gusto in smoke wood; hickory, oak, mesquite,etc

I'd use all lit coals....and preheat as long as it takes to get to the 550* temp you used in your oven, 20-30 mins.....remember a minion style fire is for low n slow ... Pizza is high n fast

Roger, WILCO!

....Before totally abandoning "foiling", adjust your time in foil,... experiment, find what gives you the finished product you desire Most would agree that "3-2-1 Ribs" can be as much as 2 hrs overcooked, in many cases...

Chris would you mind posting a picture of the new center sections door hole Thx

Thx Kevin & Chris....I just gotta try a Wagyu Brisket...looks like about $59 either place depending on weight

FWIW..I no longer do overnite cooks... no reason to, unless you just like to It's generally agreed that after the first several hours, the majority of the smoke flavor has already been imparted sooo...just cut the butts in two for more smokey bark and less cooking time Butts can be cooked to...

Don't know what size WSM you have, but it sounds like 18"...it should fit on the 22" All that aside...if it won't fit, you have to perform surgery. I would try to to keep the thickest, well marbled piece intact...in short, trim the thinest part away and cook it on the other rack

To avoid the hassel of wires thru vents or under the lid "morting" your probe..order and install BBQ Eyelets from guru...2 for $10, including postage & install tool

My wife is an excellent cook, sometimes with extra pulled pork she makes Tortilla Soup ... adds a nice smokey background flavor

Gonna order a Wagu brisket to smoke on the "Double Deuce" WSM....two questions 1) Any better options other than Paradise? ..can't get em locally 2) While I'm at it, I want to try some competition quality St louis ribs as seen on Johnny Triggs little TV competition..they looked a lot bigger...