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Kinda reminds me of babysitting my old offset but then things setttled down. So far staying at 230 to 245. Looking great. Everything looking good at 226 degrees and 4 hours.

Ok here we go. This is my first try at ribs on the kettle. I foiled some bricks dropped about forty unlit coals with two pieces of apple wood. Dropped a dozen lit coals on the unlit.Trimmed spares to St. Louis style,filled waterpan with real hot water and foiled the charcoal grate. Temp at...

Same one I've had for a few weeks

Make sure there is absolutely no moisture on the sealing edge and then seal twice thats what I do.

RT put it this way people have been smoking on kettles for about 50 years it ain't nothing new.

I think this method would probably work real good with lump considering it produces much less ash but it does burn hotter so you would have to keep an eye on that.

RT can't wait to try this method. I just got a new 22.5" otg and the rotisserie. I also own three WSM's of which you are gonna love when you get yours. This method of cooking sounds very interesting.

Be aware they do make thinner fire bricks. They use them to line the inside of woodstoves. I think there about 1-1/4" to 1-1/2" thick.

You can find them at most Ace Hardware stores. I don't know exactly what there called but some kinda plug I think. I found them in the area where the sell the screws and things.

I got my 22.5" otg black on EBay for $75.00 just so you can compare. You can't go wrong at that price though cause now mine is used too. It's not like much goes wrong with them used or new. Good luck. There a great grill.

Yeap grill or even better rotisserie.

Yeah I agree go easy on the hickory and the salt.

I'm thinking if your gonna use more fuel in the 22" make sure you plan far enough ahead to fill that sucker full of meat.

Very good review and a nice smoke in general. The food looked great.

No very thin layer. You couldn't even tell it was there. Worked fantastic.

How about switch from smoking to grilling instead. Seems to me you can grill most anything that is good for you. Plus there are a ton more recipes. And if ya want a little smoke flavor throw a piece or two of wood on it.

I think it's funny when someone is afraid to cut or drill into a WSM to do a mod that will "improve" it's performance.

Nice to see someone start to mod the 22" without being scared.

Not to bad I use the 4" too. If I use a rib rack I just turn it so it doesn't hit and have never had trouble with pork shoulders at all. Brisket has been fine too.

I did with my Tel-Tru but coated the face of it with Vasoline so it wouldn't get coated over with smoke. I left it in the whole time with no problems.