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Thanks, DL. I'll give that a looksee. I was just wondering how often you had to add fuel on such a small chamber. How long does a 'load' burn? How many coals make a 'load' on the SJ? I've been wanting to add an SJ to my arsenal. Guess I'm going to get one today. Thanks, again.

Now, now, DL. This ain't gonna fly without a little more info on your procedure on the SJ. Good looking results, for sure.

Food grade

I went and picked up 3 packs today. The sign still showed the sale price, but it scanned regular price. I told the cashier the sale price was still posted, so she reduced it.

You can get food grade silicone for such, at grainger's. and others.

I fill the ring as full as I can get it, adding several big chunks of wood. I put about 9-10 lit coals on top. Once it comes to temp, 225-230, and I put the meat on, it's good for 15+ hours, every time. I do always make sure any wind is blocked off, and have an umbrella over it, to prevent and...

Thanks, but I think I am in trouble now.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> I guess Weber would be held liable for offering a faulty design if one would be burned or the house burned down, because the WSM had to be lifted in one unit and the...

Looks like you could fit two on each rack, huh? I have two 18-1/2, but haven't used them in a while. I didn't even know they were making the 22. I have to get out more often.

WM here is likely to have either, or both at the same time. They will be priced the same. I got a few choice the other day. Sam's is almost always select.

Concrete does not stand up to high heat. I learned that in high school, trying to weld on stuff laying on the driveway. POW! Cutting torch won't work,either.

If the bag was open top for a long time, moisture may be the culprit. Also, if you were in a windy area, that can do it, as well.

From what doctors have told me, if one eats shellfish semi-regularly, you get all the iodine you need. If you never eat shellfish, buy iodized salt. FWIW.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by J Rector: Season cavity with salt andpepper to taste. </div></BLOCKQUOTE> Huh? Why? Are you going to eat the cavity? Why is it still attached, if there...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bryan S: Bob, You can do the Butts a day ahead and pull then just reheat before serving. You can put them in big foil pans cover tightly with foil and...

Eric, I have two wsm's and a large offset, 30"x8' w/upright. It is 3/8th steel. While I agree the wsm is a dream to control temps, the offset is just as easy. Once that pit gets hot, about 2 hours, it stays on temp. It takes hourly feedings, but the temp doesn't fluctuate. Plus, opening a door...

Nope, it's the Brinkman charcoal pan. It doesn't have any holes in it...Brinkman is not intelligent enough to figure out that burning charcoal needs air to, well, remain burning. </div></BLOCKQUOTE> Well, I gotta admit, it was about...oh...30+ years ago I bought my ECB. Things change overnight.

Chunk the pan, buy a new one, go back to water. At least, that's what I did. Sand causes too many headaches for me.

Nada problem.

It's the water pan, and no changes are needed. Just set it on the tabs as you would the Weber pan. Unless things are different than days gone by, the Brinkman charcoal pan has a hole in the bottom.