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THIS!!!!!! Give it a go! It's incredibly satisfying to really put the work in for the 'mother fire' experience. I do it periodically when camping and we have a fire burning near constantly anyway. You may find it a bit inconvenient with the WSM though due to design. Easier with a kettle, a...

The goddess just brought home a gift on Sunday of a cordeirite grilling stone. Going to give that a whirl for doing fish while camping this weekend.

I was on the original bbqteamnames.com but I guess that is showing my age :) Do what you will - It's not like I have a registered trademark, but since you asked if I care the answer is yes.

Re: Door gasket I found a little gentle manipulation bending the door to fit worked wonders for me. Personally I think the WSM would be simpler and perform better if it was manufactured without a door at all. I never used it once in hundreds of cooks.

Sorry Nathan - That's my team name. Inactive for several years but I'm still quite proud of it - took me all the way to Lynchburg.

Either one is relatively easy to use if you have experience with the WSM, but what I'd be more concerned about is capacity with what you're planning to cook. By pork shoulders do you mean whole shoulders or butts?

Hallelujah!!!

FWIW, Myron Mixon is a big ambassador for water smoking, and he seems to do all right :)

I love this idea for a hack! I wonder if one could fab a ring from a coil of 12" aluminum flashing? Hmmm....

+1 for the cast iron pizza pan. I have a similar 14" chapa in enameled cast iron and it has become almost indispensable. Makes a great pizza too! I'm also looking forward to trying out a new cordeirite grilling stone the goddess picked up as a gift for me yesterday in a discount bin while she...

Have you tried the snake method? It completely limits how many coals can burn at once.

No pics due to the fact I spent the night grilling in the dark and pouring rain, but the goddess and I had another couple over on Saturday for a bit of a dinner party and I was able to experiment with a concept I've been working on - Four courses for 4 four adults using just the kettle and my...

By far the best luck I've had with fish directly on the grill is to cut a little piece of chicken wire to lay them on.

OK, who's making killer cheeseburgers on Sunday? Anybody care to share some ideas? I'm thinking sort of a Mediterranean flair - a salt/pepper/garlic spiced patty with Havarti, peppered bacon, grilled bermuda onion, tomato and white garlic grilling sauce.

I think you're bang on the money. $1K with a worktable is exactly the right pricepoint for a premium purchase I'd say, but what do I know? I guess we shall see what the market will bear...

I've always thought Weber hamstrung themselves for future 'premium' charcoal grill sales by having the original design be just too darned good! Going after the kamado market seems like a good move where users have a demonstrated higher fiscal threshold, but man oh man $1700. sprains my mind...

It's actually the Napoleon version of a bullet smoker.

Spotted on Danforth Ave in Toronto. How ultimate is this?

From the looks of this it's essentially a stainless baffle with it's own water reservoir? Do I have the gist? Not really an issue with the real estate on a 26er, but I can see where the 'wall of water' could definitely help keep the heat segregated away from the food.

Actually, it's the friends and family dinner parties where I'm far more critical of myself than a KCBS judge has ever been...Always seeking the ever-elusive perfection.