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Or use a blender

It should fit like a glove... I believe the 18 WSM and 18 kettle are the same bottom piece.

Yes, of course I had to downsize the recipe.. I use to make enough for about 120 or so lbs of chicken (when I cooked professionally).. needed a big sack of onions

Wow fancy, I use to use some odd pieces of wood then upgraded to some aluminum pipes

I don't think it's too critcial to have a tight fitting lid for grilling up most things .. but if you need a lid, a garage sale 18 kettle lid or even a large disposal aluminum pan works as well.

added a recipe at this thread

3-4 onions 3-4 bunches Green Onion 2 T 1 t Tyme 1 T Salt 5 T Sugar 1 T All Spice 2 t Nutmeg 2 t Cinnamon 3 large Jalapenos 1 T Pepper 5 oz. Soy Sauce 2 oz. or 4 T Veg Oil 2 oz. or 4 T Vinegar Put all ingredients in a food processor and chop/blend. Marinate chicken 1-2 days Reserve excess...

The marinade. I don't use almonds, do use all spice, nutmeg, and cinnamin, btw I use jalapenos not scotch bonnets which are too hot for me. Also after marinading I boil what's left of the marinade with some regular bbq sauce. Adds a very nice flavor. Maybe 2/3s marinde 1/3 bbq sauce.

Anythng stainless would work well.. if it's over direct heat a thick aluminum disk bottom is preferable, no need for All Clad types.

A few comments at this thread. I since gifted my Thermapen away and haven't missed it .. 2-3 sec difference to me is not worth 4x the price. I had to have mine serviced twice so my Thermapen price after 5 yrs was about $150.

It's pretty easy to make.. (a lot of onions) if there's interest I can post a recipe in the recipe forums.

I'm assuming the office is picking up the tab and it's a mix of 50/50 men/women. When our team vends the ribs are the biggest seller. It might be different in your area, but if it was me I would focus on ribs and have pulled pork as a secondary meat. With that said, I estimate some people will...

You may want to measure your current kettle to see if it is out of round and if so the Weber ring may be a better fit because it may be able to bend a little to the shape of your kettle. My two kettles and my WSM bottom are all out of round a little, thus, my stainless CB Stacker is a very...

http://tvwbb.com/showthread.php?21690-Thermometer-review I did a review of a few models about a year ago. Size was important to me at the time. As a cook I wanted something I can put in a sleeve pocket and not be too bulky. I also liked a large readout (bad eyes). Speed was not that important...

I have a Harbor Freight Infrared (about $30) and use it to check my stone temps when cooking pizza. For food products I use a digtial thermo. I had a Thermapen, and used it alot both at home and in a commercial setting. They are a little delicate. If you drop it, it may mess up the interior...

Since you already have a 22 OTG a Cajun Bandit kit or Stacker will give you more capacity. I can't think of anything I can do with my 22 WSM that I can't do with a 22 Kettle and Stacker.

No water just foil but allow and air gap between the foil and bottom of pan.

You mean a lot of sweet, salty, fatty meat is not good for you? Just kidding maybe portion control and grilling more than slow cooking. Out of all the diet styles out there, the one I think I can stick to is the Mediterranean Diet. but yes it does call for fish, poultry, whole grains, lots of...

I believe the 22 Kettle charcoal grate is the same as the bottom grate (17 +- inches) for a 18 WSM except the bottom WSM grate has a coating on it. I am guessing the poster suggested to use a 22 Kettle grate instead of the WSM bottom grate (for coals) to protect the coating/seasoning of the WSM...

I agree with all the above but also mention that appearance is the least factor in the overall score... there had to be either or both issues with taste and texture/tendernes to also impact the low scores.