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The WSM bottom is the same as a Kettle bottom. The only mod you need to do to the WSM bottom is to replace the 3 top bolts that hold the legs with slightly longer ones. The longer bolts will now hold the grate/grill in place just like a Kettle for maybe $2.00 in parts. Re. the 18 vs 22, it...

$50 would be a steal and not a fair price if sold on the open market. $100 to $150 is more realistic. $100 maybe a winter price and closer to $150 for peak grilling season. I'd buy it at whatever price you can get it for up to $150. Maybe negotiate for any extras (chimney, etc.) that are...

I use my Deba when I need to cut through or around bones.. cutting whole chickens, trimming pork spare ribs, and of course on whole fish. IMO, it is not ideal as a veggie knife ... way to short and thick.

I think he was cooking indirect, but anyways I like to cook poultry in the 350 range

I use two pieces. That bottom circular steel sheet plate I use is 19.5 inches and acts as a diverter. And then just a rectangular baking sheet pan on top of that with four 1/4 inch nuts between the two for spacers. This top pan is a grease catcher I think a 1 inch deep dish pizza pan would be...

Strange, I can see the pics on my computer screen but not my phone screen.

Chris, stop by and say hello ... team Lord of the Ribs, we'll be vending as well

Using a Basket of Coals prevously described here. This time using a 22 WSM bottom and Kettle top. Brisket is 15 lbs Choice from Savemart that almost touched each side of the kettle. Temps measured at lid vent with a Maverick et73 Cook Log 5:30 added lit coals (maybe 6 or so in one corner) 6:00...

I started doing the coals on side many years ago (like 30 or so), went to using fire bricks, and WSMs when I joined the board and now back to just using a Kettle for most cooks. The fire bricks do help maintain temps. You cna also buy the half thick ones. Also see this post from a few years ago...

Charlie, I posted here about using a basket of coals and getting decent temperature control with this method. Since the post at the link I have been able to get more consistent temps. It's a matter just getting practice with your method of choice. Fire control is about managing lit coals and...

The WSMs control temps very good. If using Kettle mod it takes some trial and error but it is completley doable. It's just the right combination of fire and air flow. Two baskets of coals will get you high heat. In fact I frequently do chicken cooks with just one basket of coals and vents 100%...

How much more capacity do you want/need? You can add a lot of capacity with a CB Stacker and set it up to maximize the space inside. Also you can use your rotiserre ring as a Stacker (cover holes with foil tape). At this link I show a Stacker with examples of capacity. At this link I show what...

JP you should be fine. Including a SJ Mini, I have/had all three sizes. I rarely use my 22 WSM, instead when I need extra space for a brisket or ribs slabs I use a modded kettle or use a SmoKettle.

The size looks fine.. I would ask around to make sure it was not exposed to gases with chemicals.. or may want to do a burn without food to burn off any potential chemical residues.

That's pretty much the way the most fires behave, fire needs air to breath, more air=more fire, closing the lid restricts the air flow.. which can be a good thing and slows down the fire. Next time tilt the lid a little on the side opposite the coals and it should increase the temps.

I did something similar at this thread I think I got at or close to 12 hrs of cook time.. so no concerns with adding fuel unless cooking at a much higher heat. I feel this method on a kettle is about the best compared with the available options (smokenator, snake, banked coals). Heat is more...

Are you removing the bone from the meat? If not then you are just trimmng fat and skin off the thigh which is what most do for competition thighs. If just trimming fat and skin then that is best done with a knife on a cutting board. A boning knife is not ideal for this. I use a mid size utility...

I closed the fin vents all the way and added a 18 WSM vent. In the first photo you can see an air hole/vent on the left side about 9 oclock. That's all the air intake I needed and is out of the way so it does not clog.

Jon, I also like the basket of coals method like I did at this link. The foil lined sheet pan under the meats keeps everything cleaner. Check out the Charcoal Grill folder/forum.

Jak I'd be happy to take any of those off your hands.