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I doubt it because you need airspace between then. Thats the purpose of the screws with spacers. You might beable to reduce the space between them since there are 3.

Well just ordered my second pan since I already had one. Shipped it 3day since the first pan took 2 weeks to arrive. I also ordered guru eyelets from guru while I was in a spending mood. big spender

Awsome I thought it was only for higher temps. Great Im ordering a pan asap. Spilled nasty greasey water on my pants and shoes this past Saturday so this would be great. Thanks for your help.

Can you keep the wsm at a stable 220-235 with this mod or is it only for high temps like 250+

You might just beable to poke at the coals to let ash fall to let lower coals light up. I did my first port butt this weekend also. filled up the charcoal ring to the max with wood on top and check to see if the water pan would hit. Then got 20 coals off the top and lit them around 10pm. Put...

Does more meat mean longer cook times... say if you are doing 4 butts instead of 1 or it doesnt matter as long as its 250. Thanks.

Cool. We'll have to stop by more often. since its just three of us, wife daughter and I, a lot of food would spoil if we purchased in bulk. Except meat of course Thanks

I live in El Paso TX. I went to a meat market by my work and they didnt have any at the moment so went to Wal-mart and Albertsons and they only had injected. There is a meat market by my house im going to stop by at in a little bit and a few other ones that are a little further. Will check...

Im going to do my first mr brown pork butt tomorrow and the only butts I can find are injected with 5% solution. I read to cut down on the salt in the rub but by how much? Also will it be a big difference in taste if it were just a regular butt. Ill probably stop by my local meat market...

Im fairly new at this but dont smokers with the offset firebox smoke without water and create good results?

Did you notice it cook faster with no water in the pan? I read another thread that someone cooked a pork butt in "record time" using this method. thanks.

So do you as the butcher for it specially cut? Because at our local wal-mart it has all the fat cut off already. do you purchase these or do they sell them with all the fat?

Where do you just get flats? The only way I can find just flats is with all the fat trimmed off of it. Thanks.

I have a question. Why bolt them both together. Since the bolts are long enough and there are holes in the bottom one why not just sit it on top with the bolts secured to the top one going through the holes in the bottom one. This way you do not have to mess with wing nuts and lock washers...

Im going on my fourth smoke this Friday myself and I couldn't agree with your more this website is an awesome source for help. btw what advise about brisket at 350*

This was definitely a learning experience for me. Cant wait to to smoke the turkey next week. Should be a lot easier then the brisket. btw the cable company is coming over today to fix my internet at home. So I should be able to post my pictures then.

sorry if this doesn't look right using my phone to post... internet went down yesterday and hasn't come up( damn cable company) anyhow I didn't get a chance to make sauce. I was going to try the no. 5 sauce some one posted but needed the drippings. when I unwrapped the brisket and started...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jerry N.: Nope - I read this board so much before I actually did a cook, I've never really had any problems. </div></BLOCKQUOTE> What sucks the most is...

Thanks for the replies. I put one new piece of wood in.

Should I put a piece of wood back in?