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The photo is from the Performer / Rotisserie but the same seal was used for WSM / OTS (only).

Do not forget to use the oven door seal

10 hours, all vents fully open to maximum - WSM and OTS for all the time. But that's the question of how much lighted briquettes are used.

MM, lighted about 12 Weber briquettes, the temperature was maintained around 220-240 degrees for 10 hours without problems.

No genius, Jim. I just look to the right, to the left, and I just used the idea of someone else, someone who was willing to share his idea. And you are one of them, for example ;)

...when you are out of work on Sunday, because you worked hard on Saturday... :o

I love your cooking Barb. Looks delicious!

Perhaps someone will be interested in this setting. OTS 22 (unmodified) sits on WSM 18 sealed with stove door seal and foil. It worked 9.5 hours quite well. More grill space is better sometime. A little crazy but funny experiment. Have a nice weekend everyone.

It's an outdoor fireplace Chuck. I do't use it for cooking. Maybe sometime in the future :confused: ...or protection from the neighboors ;) Thank you all for nice comments.

Only one, Bob? Okay only one but a nice one Quebracho Burger :)

I don't know what to more write about. Simply - turkey breasts stuffed with minced pork :) Thanks for stopping by. Have a nice week.

Wow, that's a lot of work on those Smash Burgers. I think it's worth it, because it looks very tasty. You are a handy man Cliff!

Yes Russ, looks very good!!

You have a full grate, Chuck. Airflow may not have been sufficient:confused:. I dont know... 14 "cooking diameter seems to be a small for you:). Nothing less, the chicken looks delicious!!

Thank you for your interest. I wrapped the cabbage for last 45 minutes or one hour Bob, I put the cabbage on the grate when all the wood was burned. Still, I have two outer leaves removed, bitter taste was not registered I cut the cabbage, flavored it with vinegar, sugar and salt and...

Red cabbage, of course :)

Yesterday I threw some pork steaks on my Performer and held at low temperatures for several hours meanwhile, I made bread and No.5 time to wrap the PS into the foil added cabbage according to Bob Correll things are coming to an end my plate Thanks for stopping by.

How beautiful. All of these cookers were plugged into work and all work great, under your hands. Great work on all Bob! I've seen this cabbage elsewhere... ;) Thanks for inspiration my friend.

I believe SV helps to achieve better results. Your achievement is proof of that. This steak looks perfect for me!

Fantastic looking pot grilling! I wish I could taste it.