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The bottom and top of both 18 and 22 WSMs are the same parts of the kettle bottom bowls. So yes the mid section of a 22 WSM will fit any 22 Kettle however the kettle lid will not fit as a top/lid.

The Brinkman pan is/was popular becasue it could hold more water than the OEM pan... 2000-08... I have both but use the OEM pan because I use no water just a foiled pan. If you have a donor Smokey Joe.. the lid to it is the same piece as the OEM water pan.

I thought it was called Ring Of Fire.. For larger cuts (brisket, spares) the grill can be rotated every so often so that the meat is only over the new or spent coals. Another option to fine tune air flow is to install one 22 daisy wheel vent... when I use my 22 WSM, once stabilized I use one...

Other alternatives are to convert the Silver to a Gold by adding vents on the side or do shorter (higher heat) cooks. I have a Silver with added side vents, an expanded metal basket for coals, and usually do shorter cooks and so far no issues with ash build up.

I did three shoulder clods last weekend for shredding.. I cooked on avg at 260, at about 160 internal I foiled with a little beef broth and rub. I started about midnight and they were done about 10am. My pieces were 14,16, and 17 lbs.. your 5 lber will cook mush faster. I would start in the am...

I think mine is dated 1999. What is the issue with the original regulator?

and if you happen to have some rock salt laying around you can add it to the ice bath to get the water/ice below freezing temps...

Why would you need to hold the knife with a heat glove? A traditional meat cleaver is intended for heavy duty meat prep which would be unusual for a home cook. I have a Chinese cleaver (I rarely use) which is much lighter than a meat cleaver and intended for lighter duty like veggies. Maybe...

3 shoulder clods going on about midnight for a birthday party tomorrow.. 17, 16, and 14 lbs.

May want to use foil with a little beef broth (braising) and keep them cooking until they get tender. It may take a while depending on your temps.

I have done 6 on 2-22 WSMs. 3 per WSM on three racks. Added the additional grate in between the OEM grates by using soup cans on the lower to hold the 3rd middle grate. My briskets were about 12-15 lbs. I don't see how one could fit two per rack but maybe they can be shoehorned in somehow, I...

That reminds me.. my difuser is an aluminum pie pan on top of the steamer insert which rests on the notch/bead of the pot insert holder.. when I want more air flow I raise the pie pan by placing about one-two inch spacers (like empty tin cans) betweem the pie pan/difuser and steamer insert...

William you can first try cracking the lid a little to get more air flow. I have a Silver converted to a Gold and I just need to set the lid a little off the pot to get more air and higher temps.

See my post 8 on this thread.. http://tvwbb.com/showthread.php?34771-Looking-into-purchacing-the-18-5-bullet&p=347991#post347991 and post 9 on this thread http://tvwbb.com/showthread.php?18403-Large-Spare-Ribs-on-a-22-5-OTG&p=58778#post58778 With BBs (heat on one side) you should be able to...

You can also mod a Silver by adding 2-18 WSM vents on each side.

Where I work we use 41-135/4 hrs... and the meat does not drop in average temps per hour....it depends on the heat that the cooler maintains, size of the meat, external temps, etc.... in any case if Peter doesn't know how long it's been between 135 and 115 it's probably safer to toss the meat.

Jack a tri tip does not have the internal fat to benefit much from low and slow. Which means a low and slow cook may make it a dry piece of meat. May want to reverse sear it to improve cooking it. Search the "Grilling" forum for Reverse Sear method.

If it's just you, the 18 WSM is likely overkill. A 22 Kettle is fine. You can place 3 levels in a 22 Kettle and cook 4+ racks of ribs, 2 pork butts, 1 brisket, and 20+ chicken thighs. Scroll down to post 9 on this thread where I showed 3 levels in a 22 Kettle and cooking 21 chicken thighs...

JTodd I meant +-10 with no adjustments.. I realize that it can be dialed in and adjusted when necessary to help stay in a certain temp range.... however I intended that to mean that without adjustments (ie fiddling with the vents) +- 10 is tough to achieve.. mine may have more leakage than some...