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I don't know if this has been mentioned but I found a really quick way to clean off that brown residue from smoking that forms on the top vent of the WSM. I stick a thermometer down inside one of the holes and it seems to acquire more grime in that area then the rest. I decide to take a magic...

I used to do the same. Kept it sitting on a plastic pallet I got from work in the storage shed.. I started overflowing my storage areas with other stuff and now have a pretty big climate controlled storage unit I keep it all in now...

I say the same as Tony R..You can reuse the previous cooks charcoal for the next smoke and just add fresh on top. I will also use the previous ones in the chimney to start the new fresh charcoal. I also have a 18" ring I throw in the 22 once in awhile but even then you have some left from...

You need to see if the Mods will move this post to the For Sale where it should go. You will get more lookers there :) Welcome to the site!! http://tvwbb.com/forumdisplay.php?106-Buy-Sell-Trade-Grills-amp-Gear

I wonder why some covers fit and some wont. Mine slips over the handles a slight bit snug on the bottom lip putting it first on but then just drops over the rest. I wonder if your handles stick out just a bit farther than mine do... Cover on with handles- you can see handle bulge at about the...

Just and FYI in case you need one down the rd..Lowes sells them in the screw section and they are usually in the pull out drawers for specialty items. I bought a few for my handle mods in case I needed them..

I made handles for mine using flat stock from Lowes and then I just ordered the matching handles like the top one. I have 0 issues with the factory cover slipping over the top at all. I did mount mine vertical instead of horizontal though using the existing holes in the body for the racks. I...

I only use setup for steaks ( Thick Ribeyes especially ) and chicken and I can load more charcoal in there than I need for that cook without having to refill it so its not an issue. I did a full uncut chicken just Thurs and had no relaods. If I was doing much longer multiple hr cooks I could...

My vote for craycort also. They are a little harder to maintain but like the solid build quality of them. I was ale to get a barely used set of CL with a unused wok insert for next to nothing. Really like them so far on the cooks I have used them on.

Most people are able to tweak the door enough to get a tighter fit and after a few smokes the residue helps seal the little leaks that may exist. I was given the SS Cajun bandit door for X-mas and installed that after a few smokes and its a nice addition on mine although I didn't have any real...

here too...Its in the and I dont see a limit listed as with Lowes?? http://localad.homedepot.com/HomeDepot/BrowseByPage?cm_mmc=CJ-_-4485850-_-10368321&StoreID=2398358&PromotionID=88350&PromotionViewMode=0&AID=10368321&PID=4485850&SID=HM8AqsLgEeKYwNZjVhxZEgkJg_CQOZ3_0_0_0&cj=true

I like it and sent you a PM

My local stores have had that at that price the last 2 days. I was going to post it but you beat me to it...Still have the King at 19.99 ....remodeling a bathroom and have made way too many trips there last few days.

Meal looks great. Looks like you put together a nice list of ingredients.

Very nice. What kind of wood did you use or is it treated in some way for the weather?

I wonder if some of it has to do with production yrs and not all KA. The stuff I have in pic is over 15 yrs old and and used often with no issues but 1 cracked sausage tube which I did....Reached real fast for something and smacked it pretty hard on unit and cracked the base about 1/4". Never...

Carl_S_901 Thats a nice machine for grinding meat for sure. I watched the video on it an it looks like a nice item to have and its has all the stuffing attachments too..If I made sausage more than I do I would probably look into it.

Gary. No its ground once. I actually use the KA food grinder and stuffing tubes so many people despise. Have had them about 15yrs and never had an issue with them or the shaft flaking any metal off like a few mentioned. Its slow work but then end product works for me every time. :) I usually do...

I posted this with the recipe in the pork forum but wondered who else make their own sausage? I blended a little more fat into these and they came out much juicier after they were cooked this time...Wish I had a cooked picture with the juice running out this round. Bought a bunch of Boston...

Was lucky enough to pick up a bunch of $.99lb pork butts a few weeks back and threw them in the freezer. Family asked for sausage so I found my old recipe for a Med sausage mix and made 30lbs of it today. Its a easy and not too hot recipe I have used and everyone seems to like. I found it on the...