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A gasket would fix the sticking lid. I did the 225 thing for years and I've had some brutally long cooks as a result. At 225 you are just barely above the boiling point of water. During the stall, the meat is contracting and pushing water to the surface which is turn cools down the surface...

The charcoal access is amazing. It also solves one of the biggest problems with drums which is cleaning them out.

I did this pretty recently and it seems like most of it came off with razor scraper and just a ton of elbow grease. I went with the self adhesive this go around. We'll see if it holds up as well as the RTV. I must have used some kind of solvent. Might have just been rubbing alcohol.

It might be the bottom section is out of round. That's pretty extreme. I've got mine gasketed these days, but it too several attempt to get the gasket right.

I've had it at some Mexican food places. I can't handle the tough exterior if they don't take it off. The way you did it, looks good!

Congrats on the new pit! Stickburners are a lot of fun to cook. The bark on those beef ribs looks phenomenal!

Either one is good for a beginner. Obviously, we are mostly WSM fans around here. I have an 22.5. I think it has a big advantage over the 18 as you can lay racks of ribs and large briskets flat. It probably is a little fussier to control temps than the 18, but only if you really trying to...

I don't have that big a problem with Chinese manufacturing. I do have more of a problem with all the weird knockoffs on Amazon with brand names that seem made up of random letters by an AI or a monkey with a bag of scrabble tiles that have no reputation to try to uphold. But in all...

There was at one time a Kingsford Long Burn. I think they are doing some rebranding here, but who knows. Nothing is as ridiculous as all the rebranding that Royal Oak does.

It may be rebranded K-pro. Kingsford changes its formulation from time to time. The older stuff would burn a lot longer but not as hot. I would get incredible minion method burns with it. I'm sure they have ways of controlling that with binders and what not.

I guess that's true. On the extreme other end, I see guys with smokers that costs upwards of 10k complain about the price of brisket. It's just what people do! I watch most of his videos. I wasn't trying to knock him. He just has an affinity for those weird brands of thermometers on Amazon...

I enjoy Tom Horseman's videos but it always cracks me up how he'll take a grill that cost hundreds of dollars and slap a $7 Chinese thermometer on it.

I picked up a bag of the high heat I want to try on some steaks. Kingsford Original does a pretty darn good job as it is.

Other than on the offset, I tend to get the best smoker flavor oddly enough on the weber kettle vs. the WSM. One of things I wonder about on the WSK is whether the older diffuser vs. the new one makes any difference. The older one had an air gap and was probably way more expensive to produce...

The WSK seems to have a better design than standard ceramic kamados which I'd expect to be too efficient. I think you'd get better smoke than a ceramic as well. The WSM will no doubt use more charcoal, but I've only run out if I didn't put enough in to begin with. I'll put in a full 20 pound...

I enjoy his videos, but that wasn't a very good comparison. I have no idea how he managed to run out of charcoal mid cook on the WSM, but that didn't effect the cook. In fairness that was his 2nd cook on it, though. The tenderness is all when you take it off and I don't think it had anything...

The Hunsaker rack probably won't work with the firedial most likely. Also you then gotta buy more grates.

I used to have and Old Country 20 inch diameter pit that they made before they came out with the Pecos and Wrangler. It was closer to the Wrangler model. The Brazos is a 1/4 inch thick steel beefier version of the Pecos. It's got the stack in the middle of the grate which is good. The main...

I use the WSM more doing low heat cooks for things like bacon and sausage, so in the 150 to 180 degree range, lately. Those kinds of cooks are possible on the Franklin but it's more difficult to run an all wood fire at that low of a temp, and you wind up with smoulder-y smoke that's pretty much...

I've been looking at increasing my capacity lately. The Hunsaker seems better made and 20 bucks cheaper than Cajun bandit, but you lose the ability to use the stock waterpan. The Cajun bandit one is 50 bucks and not even stainless but I really just want to add one more grate. I know you can...