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Now that I have my FoodSaver and have frozen packages of pulled pork, chicken, ribs, and the like, I was wondering how to re-heat these items. I have read somewhere about just dropping the bag into boiling water, but was wondering if there is a foolproof method. Do any of you have this...

I liked one I found at Lowes - Discussion here

I have new, uninstalled straps which makes it easy to measure them. Checked with calipers they all measure about .480". Dean

That twist latch is a great idea for those who transport their WSM's. And nice CL score!

I think this debate has no end; there are excellent points for both sides. However, my view is to buy what fulfills one’s cooking/smoking needs most. If you were buying a new vehicle you wouldn’t buy a 9 seat SUV if it was just you and your wife using it 90% of the time. I cook for two most...

I agree. This is one I'll be copying. Dean

Dale, do you mind sharing the blooming onion recipe or link that you got from Jim Lampe? I would very much like to try this. Thanks.

It's painted and all ready except for a charcoal ring. I have the material to make it but not the time at the moment. I used the Gold Joe and I don't like the vent holes being so close to the charcoal (I cook on a wooden deck) so I'm making a ring with sloped sides out of 1/2" expanded steel...

I’ve been building a mini for a while now, working on it when time allows and like some others here, I wanted my diffuser/heat sink to sit in the very bottom of the pot and I wanted to use the 7440 grate. I had read somewhere in this forum that the 7440 can be forced through the steamer...

I am working on this. I bought a ProQ Stacker for my 18.5 and a rotisserie drive motor mount to add to it. I'm going to use the rotisserie and drive from my Genesis Silver Grill when the stacker is done. I just can't get to it right now; too many other projects in the works like finishing my...

Very nice, Bradley. The lazy susan was a great idea. What did you use for siding and the door? Thanks.

Roger, that sounds like a great idea. I don't have a vacuum sealer yet but I'm hoping Santa is going to fix me up. I will remember this tip. Thanks.

Good luck, Jabe. You've got an incredible smoker there; you will love it. I'm sure you've heard that we love photos! And welcome!

I like the "cooking until almost done and then finishing on the grill" idea, but I will probably foil and warm in the oven at 250* this time. I've always wanted to try "flashing" or reheating at 450* but I'll wait until it's not with company. Thanks for the ideas; I appreciate the responses.

I always smoke as many ribs as I have or can fit in the smoker and freeze what we don't eat immediately. Later, we normally microwave thawed ribs but we need to do a bunch for an upcoming dinner so I was wondering what you would do if you needed to heat up, say 4-5 racks. Would you warm them...

I have wanted a middle grate in my 18.5” WSM for some time now but wasn’t sure how I was going to accomplish this. I studied Chris’s mod page dealing with adding a shelf and liked what Jonas Klint did except instead of adding brackets to the grill straps, I added acorn nuts which are .3” long...

It's always been my opinion that meat on the lower grate does not get the same smoke as that on the top level so my solution was to add a mid level rack. I did it yesterday and smoked 4 racks of babybacks today. There was no distinguishable difference between the mid and top levels.

Two forks work for me.

There wasn't much available in my area. Home Depot didn't have the right size and Lowes was out of stock so I ordered it here. They're all pretty thin aluminum.

The metal stand is a great addition for me. I can put the WSM cover on it or the center section, or anything else hot or not. The funny part is that I passed on this stand for 4 previous Saturdays at the same garage sale (had no use for it). Then I thought that this would make a great partner...