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you are running an empty water pan right? My brother has to really close his 18 up to keep below 275 with an empty pan

I never thought about it billowing out. reverse flow lol.

Word is the big texas joints are resting their briskets in a 200 degree oven untill they need to serve them. My last brisket cook, the pair of packers got done early and I put them in a oven set at 175. after 5 hours I was getting 156 in the flat. cheap oven

Whatever is the easiest for you. Ive never had a fire go out because of unequal vents. I dont think fire symetry matters. Most insulated verticals use T plates that turn the box into a maze. they dont seem to be worried

Get a chance to try your guru blanket out yet? any picts?

from info I've gathered, doesn't look like there will ever be a sale as Weber is trying to weed out the discounted resellers. They feel the brand has been cheapened and are trying to repair it. Sounds like the Harley Davidson plan. Pretty soon were only going to be able to buy them from boutique...

I cant believe some of the prices ve seen wsm's go for on CL. saw a 22 with what appeared to be 100,000 miles on it go for 275 within hours of posting. Never seen a wsm at a store up here

I did a little looking into welding blankets to see if I could buy one and have it made into a "guru jacket" like item. I figured Id use my weber cover as a pattern but if you start looking into silicon covered welding blankets, the price of the guru blanket is actually pretty competitive esp...

Just did my first cook with the WSM Stacker. 12 racks of Loin backs. BIIIIIGG loin backs 10lbs per cryo. I added in a 2nd rack into the stacker 4.5" up. plenty of clearance for ribs between the racks. I struggled bigtime to achieve 210 in the smoker. mainly attributed to the 40lbs of ribs I...

a seasoned pit is the product of every cook that has ever occured in it. a little build up is natural

still good. dealing with that mess everytime is why I went to just the foiled pan. I dont even change out my foil everything unless its been awhile since my last cook or there is an obscene amount of gunk on the foil.

very nice article. I always wonder what everything is in the Asian isle of our grocery stores

Cubed point burnt ends are little delicious chunks of bbq from heaven. Ive though of just grinding the flats for burger and making cubed point burnt ends for parties. I try not to go longer than 2hrs or so after returning the the smoker. Ive had them actually get dry while I was trying to get...

Yep, I was just at a ribfest and a pellet popper was telling me how all the top teams are switching over to pellets and wsm's are just too much work. FYI I touched the vents 1x and took first. He didnt do so well.

not sure how much height you need for hanging but from the top rack of the stacker to the bottom cooking grate is somewhere around 20". Roughly the size of the brat I want to eat! lol

The stacker comes with 1 rack making your normally 2 rack wsm now 3 full space racks. since there is more than enough room for a second grate when doing ribs/chicken, Im in the process of adding another grate to the stacker. more capacity for just a very slight fuel increase and a much more cost...

She is tall! Modding in a 2nd rack into the stacker

I just cut a packer in half last weekend to do a test. this was a right down the center cut though so each part had flat and point. Ill do it again for sure. cooked darn near the same as I would have anticipated it whole any elaboration to what you mean by "cut in half"

probably because there already is the ProQ stacker out there. Im guessing either way, its a very tiny market to sell to. They have alot of weber kettle accessories and this product probably serves a dual purpose with the 22" kettle. atleast with the 22" kettle, that has to be the most widely...

I was frustrated when the 20% off patio and garden discount at amazon excluded weber products. after seeing what they previously went for, its tough paying full retail