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Jim, not sure which one will get the boot first This one: Or this one:

I can not say enough about new 26 OTG. I use it for grilling, indirect cooking and slow cooking. I cooked two pork shoulders 16 lbs total for 7 hours @ 300 deg and used only 8 lbs of kingsford. The grill is very easy to control, I use 2 fire bricks on each side to hold the coals and aluminum...

Larry, This recipe is fantastic! I have made these wings four times already. Last Saturday I made fried coconut shrimp and used 2/3 orange marmalade 1/3 sriracha sauce for a dipping sauce for the shrimp, man was it good. Thanks again for turning me on to Sriracha Sauce.

Originally posted by KevinJ: I agree that they would help but he should not have to use them to enjoy the ease of the WSM. It could be the fuel . Is your charcoal damp? I had never had problems getting temps up, it's keeping temps low is when the work begins.

I use 1/2 Sweet Baby Rays and 1/2 Open Pit mix and heat. I don't like to use a lot of sauce on my meats but always have sauce on the side for my guests.

I use hot italian sausage and use egg whites with a little bread crum to hold the sausage together because it's a courser cut. Spread pizza sauce on the sausage add sweet pepper, onion, mushrooms, fresh mozzarella cheese. It's like a pizza without crust and with smoke flavor.

12 hours on a 22" WSM is no problem at all. Put a full ring of Kingsford is what I use don't use the cheap stuff, and your good to go. you will have to add a few coals after 9/10 hours of cook time. You said you have a stoker so you could go as long as you want.

Paul, the airflow is all directed to the fuel and is much easier to control. I now have 3 sizes of fuel capacity, and the smaller ones I'm able to stack the coal higher and not so spead out. With or without mods the WSM is fun to use and always turns out great food.

Paul you are not missing anything. Yes it would easier to get a 18" ring but I have aluminum diamond plate and a machine shop available to me. Yes I realize these modification are not for everyone because of the resource that is available to me just showing what I made.

Jim, The baffle is 1/8" aluminum diamond plate. The smaller charcoal opiton allows me to stack the charcoal higher when using less fuel for shorter cook time like with chicken or smaller roasts. I use the full ring with the air damper (baffle) for longer cook times.

Thanks Brad, I have also added the wheels and handles.

It is very easy to keep the temps down, I can run the WSM at 220/230 deg with two dampers closed and one 1/4 open. What I like best is you can take the lid off, check or baste the meat, replace the lid and the temps return in 5 minutes without changing the damper settings.

I punched a 5/8 hole in the side near the bottom of my chimney and put my BernzOmatic hand held propane torch in the hole for about 3 minutes. I did not like the ash from the paper it always left behind.

I looked on the Weber web site and they show a handle heat shield. I called and they will send one out to me. Also Weber changed the plastic handles and added a small plastic handle to the top damper along with their silly new wheels. I told them at Weber what I thought of new wheels.

Stuart, don't know what heat shield?

The meat will pick up the smoke flavor marinaded or not, use the wood. But if you sear the roast be carefull not to burn it, the honey teryaki will burn easly, you may like Kevin said, sear it last.

Brett, Works fantastic, excellent temperature control. The temperture reacts muct faster to the opening or closing of the air dampers. The air is directed right to the coals. My first mod was to make the charcoal ring smaller then I came up with the top ring to direct the air flow.

You will love the WSM, much better than the Char-Griller. I also have the Char-Griller it's not easy to use as a smoker, but makes a nice large grill. I sorry I added the smoker box. I admire your workmanship nice job, you will get along with your new WSM.

I made some mods to the charcoal ring now renamed the "fire box". I now have the opition for three sizes depending on the amount of charcoal I want. Also made an air damper that directs the air flow to the coals. It allows for better temp control and fuel consumption. here are some pictures...

I got my new 26 OTG can't wait to fire her up. It was 0 deg this AM. So not today. I do not like the wheels at all. I will have to try find the old White Wall weber wheels the are 8" diameter. Here she is. The sad looking wheels