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What do you mean by sleep? lol. I prefer to toss and turn, have nightmares of missing turn ins and then about 5 min before you have to be up to do something, finally feel tired

bloody mary's, OJ, coffee and muffins for the teams we took 10th overall. 11th chicken 11th Pork loin 21st tri tip (must have poisoned judge 6) 4th ribs

Its a rib cooking machine. took 4th at FOI with it and almost nothing was going right come turn in time. It laughs at adverse weather, it cooks super even front to back. in my wsm I pretty much have to scrap the end ribs on each rack but on this, the ends dont burn. my only complaint is right...

If anyone stops out, come and say hi. Barring a change which is possible, we will be rolling with a G2 chubby for ribs/tri tip/tenderloin, and a kettle with the cajun bandit wsm stacker for a chicken cooker. the Kettle+ stacker is a high heat wsm like chicken machine

Yes, it will be great. We have a ice house rented for the weekend. Leaving the wsm at home though. Team name Totally Sauced

it will come with a silicone plug to plug up the hole. or you can just shut the dampner down, or you can do none of the above and just let your smoker roll untill it burns itself out. Id start with the damper wide open and the top vent half shut. go from there. youll more than likely have to...

half the reason why I fired my wsm up today was to get it warm to clean it. must be in pretty rough shape cause just soap and water does a pretty good job for me. I would think oven cleaner should be fine. wsm's coating isnt much different than an ovens interior right?

you are absolutely nuts. lol. friggin awesome!

good to see more mn bro's on here. I see wee willy's at Byerlys but never tried

I dont think you have control over cycle time. Im in the midsts of my first successful guru cook. previous ones I really half hearted it or expected it to do things its not suposed to. be prepared to give yourself 1 hour from the time you dump hot coals in to putting the meat on and youll be...

I looked into my crystal ball and see that you decide to keep your 18 as well "just in case" congratulations on the score

I try to wait a bit for the smoke to run clean but planning a little overshoot before you start is not the least bit crazy. I did 12 racks of big loin backs with the wsm stacker and I struggled to get 210 with all the vents wide open. as I finally started pulling ribs off, temps went from low...

Ive had problems using a small amout of coal in the 22 because they are spread out and the fire occasionally doesnt spread the greatest where I could see the 18" ring allowing for "stacking" of the coal better

wont be disappointed.

I think you guys underestimate the tables on the OTP. They are big enough to hold anything you want to put on them and the fact that there are 2 means beer and utensils on one, food pan on other. Another thing is the OTP has to be a good 6" or more taller that the performer making it very nice...

any update to how she performs now with the vent hole cutout?

I have a 14" Victorinox and I love it. Its actually my go to for slicing ribs. long straight pulls. very thin and sharp. also works very well on the meats it was intended for. Would buy another if I had to replace it

100% truth. the old rule of thumb is always buy the size larger than what you need in a smoker. an 18 will work fine and they are great cookers but youll kick yourself that you didnt get the 22

LCH for anything grilled + brisket and chicken BTRU for a classic BBQ seasoning with sugar. In fact, the 3eyz BBQ team rub tastes very simular to the BTRU rub. feel free to modify from there. I buy yardbird by the 5lb bag and modify from there

I have both, havent tried it but I do believe the center section will fit, but the lid from the kettle will not fit the center section