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Whenever I see a post by Jim Lampe, I just get my green stuff out....oh, the envy......can't even think of a word for this guy....he is beyond magnificent. And WHERE does he come up with all of the great food and the fantastic ideas? Shaking my head in shame.......

Wowww.....great cook Mike. I envy you having a wife that will eat fish. Rhonda (my wife) just isn't a fish person, so I seldom get a chance to eat it, and I grew up on seafood. I miss having fish on a regular basis. BTW, love the dinnerware as well.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Shaun R: Nice kit Alan! Is there any need for the tinfoil step when using the ribolator? It's seems like there isn't. Thanks! </div></BLOCKQUOTE> I do...

I finally decided to bite the bullet and pimp out my 22.5 WSM with the Cajun Bandit Pimp Kit. All I can say is WOWWW! Their stuff is high quality and very purposeful as well. The new high-flow SS coal ring is awesome. They have put "tabs" inside the bootom side to allow you to place your...

Reuse all the time. Never have a problem. I do get the excess ash off before saving though. Store the used in a separate charcoal bag, and use it on the bottom of MM cooks, or as unlit in the kettle before adding the lit out of the chimney. We use 90% KB, and about 7% Kingsford Hickory, and...

There are some very handy mods that you will enjoy having. Are they necessary? Of course not. But worthwhile? You bet. 1-Probe eyelets. 2-Charcoal grate/charcoal ring mod. 3-Small charcoal ring/basket for short cooks. 4-Side Handles. 5-Cajun Bandit door. 6-Clay saucer. 7-Temperature...

Love those onion buds........gonna give that one a shot tomorrow night. You make those pork steaks look like a delicasy.

Brian, the weber logo were on both the lid handle and the bowl handle on my 99 Mastertouch. My old Redhead Kettle had a replacement handle on it when I bought it, so I do not know about the original handle on that one. The bowl handle on that one was metal of course.

My experiences tell me that a clay saucer is a better heat sink than a pan of water is. The clay saucer will never evaporate. It will never spill. And clean up is quick and easy. Just my two cents.

R. When I use my gasser, or even sometimes when I charcoal grill, I like to use these little gems http://www.grillgrate.com/. I take either small chips or pellets, and drop them into the valleys of the grates. Because they get extremely hot, they smolder and release a flavorful smoke to your...

These little gems will solve all of your flare-up problems. http://www.grillgrate.com/

On my 22.5 WSM using the factory ring, I use a full load with a half chimney lit on top. When I use my 12 inch ring for shorter cooks, I use a full ring with 1/3 of a chimney lit. To light, I use 2 loosely wadded paper towels doused with some veggy oil. Sit the chimney on top of the towels...

Yes, but they work just fine for other things as well.

Thief! LOL I acquired 2 Stainless Steel baskets simular to that from Lowes last month for 97 cents apiece. They were on clearance. Felt like a thief myself.......the metal alone was worth more than that.

I use a pair that came with the Ron Popeil Rotisserie" for the kitchen. They are green colored, but almost identical to those from Texasbbqrub.

On the water, no. I just foil the pan, and use a 6 inch clay saucer also foiled. Since this was my first rodeo on this little gem, I was looking some baseline info. The temp was steady at 250 for more than 7 hours on just one load in my coal ring. I also found that with the relatively small...

Tony, I put some 3 inch casters on my 22.5 WSM and that has raised it high enough so that temps at the deck are not high enough to worry about. Having a "grease mat" next to it when in use can be helpful for those little "ooops" moments.

Hey Tony, congrats on the new smoker. Here are a couple of suggestions that I find very helpful. Get the book, "Smoke & Spice". Great book with tons of recipes, but even more info on means and methods. Everything is discussed, and all types of cookers are featured. Also, check out the...

Glenn, the bottom charcoal grate is only 10 1/2 inches itself. I made the basket 8 inches in diameter, and 5 inches tall. This gives great airflow around the coals, and the top although above the rim, is still beneath the bottom of the cooking grate that I have on the "ridge" to hold the...

The first run.... Getting started: HOTT: Full Load in my 8 inch ring: Puffing Away: Smokey Joe! Rock Solid at 250 after 20 minutes: After an hour or so now, steady at 250 degrees, and the highest temp on the outside of the smoker has been 239 right above the foiled pan/ clay...