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Does anyone make one for hanging half racks?

Anyone ever play around with using say a charcoal ring for a 18” in a 22” WSM? I have been thinking of making some smaller rings for my 22” to be used for shorter cooks, I think it works better when it’s all held tight together. Was also thinking of just using a charcoal chimney

Use the “I can’t believe it’s not butter” spray

Wow! And you even had to talk them down $5 ? 😂🤦🏻

That may be ok for a 18”, but kind of small for a 22 since they only make one size

You don’t need a $100 basket, just add some expanded metal to your existing or double it up with an old cooking grate. The factory ring is plenty big enough, all the ash is still going to fall to the bottom either way so you still need to dump the bottom out

I did wrap but cooked very low at 220 ish

Clearance section? Where is that?

Looking for a 18” body, OC/LA area in California

Do it at 250 and forget about the skin, it will never come out perfect smoked. It’s better to season UNDER the skin and just discard the skin to the dogs after, the fat in it keeps the meat moist though.

Yeah he hinted at that but I could tell in his voice they didn’t know what to do about it. I hate those stupid springs, they work but I’ve had them snap back on my fingernails a couple times already and it hurts lol. They need to make a mounting system for this

This kind of pisses me off, because I just bought a billows a couple weeks ago. I was also on the phone with their staff asking why the gasket is not attached to the billows. He told me they are working on a solution, because the glue they were using melted. They should be sending these out for...

That’s good to know, I run my billows through a 1 1/4” hole that I drilled and made a damper for. Works perfectly

Put the finishing touches on my WSM 22 with these custom zebra wood handles from Rivercity woodworks. Look them up on Facebook if interested

PEACH!

Found this “whole breast” butterball at Walmart, it’s basically a Turkey with the leg quarters and wings removed. I removed the backbone and spatchcocked it with some SPG seasoning, smoked it on my WSM with half of a peach log and jealous devil lump. Im having some seriously good Turkey...

I drilled a 1 1/4” hole for my pitmaster IQ aluminum hose barb under the charcoal grate

Who bothers trying to sell something for $5.

I was using my 18” yesterday and used 2/3 a chimney of KBB. The coals were ashed over grey when I put them on to heat the grate, when I put the chicken on and the lid the temp dropped quite a bit. I took a temp reading through the vent towards the end of the cook and it was 280. From now...

Anyone ever put a second air vent damper on their kettles? On my 26 it seems like it needs more air flow when cooking higher heat items like chicken, when the lid is put on it seems to greatly lower the temperature