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No offense at all........that was my concession to Rhonda. You know, the boss. As for the VHT products, Auto Zone sells a good selection, but I use Amazon.com because I get free 2-day shipping. If you go to their site, you can get a much better look at the colors. Going to do a burn-in this...

Brian, I did not replace the original Weber coating, just scuffed it lightly. I too, am convinced that the factory coating will act as "insulation". As for "softening" the paint, well, I don't see how that will be possible since it has already been heat tempered at 200 degrees. Especially...

I have a 22.5 inch WSM, and I too had a problem with keeping the temps up on a high heat cook. After some serious thoughts on the matter (on the throne), I came to the conclusion that my problem was too shallow of a coal bed. I was using the 18 inch OEM coal ring and trying to cook at 325 for...

Here are the links to the products used....I hope this doesn't violate site rules: VHT Engine Enamel: http://www.vhtpaint.com/products/engineenamel/ Duplicolor Anodized: http://www.duplicolor.com/products/metalCast/

It is a Duplicolor product that is simple and easy to use. After the final top coat, I used VHT engine enamel gloss clear coat to "seal" the finish, then heat treated at 200 degrees for 2 hours. Cannot scrape it off....I tried.

Brian, the vent, dampers, legs, and the "handle" were all prepped by using a wax remover/degreaser, then lightly scuffed with a fine scotch pad, wiped clean with mineral spirits, and allowed to dry.......about 15 mintues. They were then sprayed with 3 light coats of Duplicilor purple anodized...

Here is a pic: I posted more in the portable grills section in the Mini Conversion thread. The paint is fantastic, hard as nails, and has been heat cured.

Well, Rhonda and I just finished our first Smokey Joe conversion. As a compromise to her, I had to agree to using "her" color......purple. We painted all of the legs, dampers, handles, and hardware an anodozed purple with a clearcoat finish. They look remarkable, and are hard as nails after...

No, No, I got my Ranch handles already through Weber Cust. Service. I sweet talked one of the reps into selling me a pair because I am disabled. I told her that I would have trouble removing the center section without them, and she agreed to ship me a pair. I am disabled, I had to have 3...

Painting with High Temp paint is not a problem, provided that you do it the correct way. Leave the original coating on, lightly scuff the finish with 600 to 800 grit wet-sanding paper. Use a high temp paint that is designed to be a multi-part system, and put on a light color first, followed by...

Someone has a thread about making the brackets out of 3/8th inch wide aluminum stock that is available at Lowes. If you can find a Weber Customer Service Rep that is having a good day, you can get a pair of Ranch Kettle handles directly from Weber. Most of the CSRs are not very nice, though.

My smoker is the WSM 22.5 inch. I am building a mini from a Smokey Joe Gold right now. Project is about 40% complete. Perfect for small, short cooks.

John, I wouldn't get discouraged. Good BBQ no matter the type, is a product of learning. I love the WSM mountain because it seems to be the best smoker out there for repetitive results. This site has some very smart folks, and offers up some great new ideas and recipes. One thing that I...

At least 1 season. Other than that, it will not be dried thouroughly, and put off a "bitter" smelling smoke.

Gregg, there are basic physics to consider as well. The larger WSM has a larger volume, and thus, a better ability to hold stable temps. The larger the volume, the more effects that are required to make changes. The 22.5 will take longer to come to temp, but will hold that temp longer. It...

Eric, that center section has a "bead" about 1 inch from the bottom that allows it to rest snugly on the charcoal bowl (bottom). The top of the center section has a flattened lip with an outside lip that allows the lid to sit inside of it. It does not work like the standard 22.5 inch kettle...

I don't know how much wood that you used, but I did the Apple-brined and I used 4 cups of Apple juice and 1 cup of water. I also added a jar of honey. As for the wood, I used 2 medium chunks of cherry, and 3 smaller chunks of Apple. I used my GURU, set the pit temp to 300, and the meat temp...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by dean: What is the best/cheapest way to get this? The old one still works but is is awfully warped and charcoal falls through the ends most of the time...

John, I forgot to mention that I smoked my bird at 300 degrees the entire time. I would tend to believe that cooking at a lower temp might not allow the skin to get crispy.......just a thought.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Ben L: thanks. I have just pulled the bird. will tent with foil and see what happens. There are only 3 of us eating, the rest has been tagged for...