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Jim it requires a lot of corn meal. your peel needs to be covered in corn meal. If that doesn't work get a cheap pizza pan from a restaraunt supply and cook for a couple of minutes on it then you should be able to remove the pizza off the pan with a spactuala onto your stone. As an update I was...

I've heard good reviews on it with a few mods. Also some good options on cooking surfaces. I'm still tinkering with my set up on the kettle and have been using the following: Build the fire towards the back of the kettle with briquettes, lump, and smoke wood chunks. Old grill grate with...

I have the same knife.. but don't use it much. What do you want your knife to do/cut? The easiest fix is just round off the tip with a rough stone, belt sander, or grinder. Don't have either, use a cinder block or the sidewalk.

I'm not sure exactly the type of cut that is. is it a julienne or dice? I used gloves like this when I was cooking professionally. First I would make sure the knife is sharp to make sure it does not slip. For dicing I do something like this tutorial except: 1. cut the stem end first 2. lay...

Bottom sections from both WSM and SJP are the same sized piece.. so can't imagine why you won't have a perfect fit.

Cutco uses 440A grade steel which is ummmm how to say this without offending... very low end steel. One of the reasons they are expensive is their multi level sales techniques-but certainly not because of the quality of the knife. The free sharpening doesn't cover shipping back and forth which...

A couple of other sources http://www.thesmokering.com/forum/viewforum.php?f=25&sid=ada74a4ac76fd5462103fee4c34496ac and http://www.cheftalk.com/f/27/professional-catering Start slow. Offer to do smaller cooks (private parties for friends and relatives) to get an idea if you would like it...

The meat may be a litle over cooked the meat quality maybe suspect. I'd also reverse sear it. I like doing a reverse sear thicker steaks in the oven and then stove top to finish. The first part is cooking at about 275 until about 100 degrees or so. Then finished in a Stainless and/or...

Soem other options to get you a little or a lot more space is to use a Stacker or Cajun bandit kit. http://cajunbandit.com/

I was in two KCBS comps with him last year and he indeed only used one WSM.. quite a demonstration of skill level.

Tried to PM.. I have a refurbished with warranty to/thru August with a protective pouch. If interesed $65 shipped. It's about 4 years old, paid full price but had it refurbished last year (with invoice) and used it about once or twice since. I have 3 other thermometers that i use.

The bottom and top of the 22 WSM is the same as the bottom of a 22 Kettle. Just need to add longer leg bolts to hold the grill as you stated. If you want a good fitting lid, borrow one from a 22 kettle.

It doesn't really make a differecne with chicken or pork so I'm assuming beef. If so what types of cuts? For example if your looking for choice or prime rib eyes... Costco should be able to help you out.

Saute diced onions in butter and some minced garlic add some Italian Mix and add to just about any cooked veggies.. baby spinach, green beans, mixed veggies, etc. To simplify substitute chopped (dehydrated) onions in place of fresh. Italian Mix Chopped Onion

As you gain more experience I think you'll find you need the thermos less often. At most I'll dangle the Thermo pit probe into the vent hole and check meat occasionally with a meat thermo.

Newer WSMs tend to run a little hotter. I run mine with just a foiled pan (no water or flower pot base) and temps can be maintained in the 275 range which is where I want them most of the time. In addiiton to the previous recommendations, I add meat right away (minion, assemble, add meat) and...

My vote would be plan B. Cook ahead, slice, cool.. next day-reheat in a covered pan with beef broth at around 325. I did it this way many times in a work environment for French Dip sammies or roast beef slices.

Some related info is at this post. For brisket a 10 inch+ Chef's knife, Carving or Slicing knife. At a the lower price point Update International Carving Knife is a decent one. More important is your sharpening and maintenance plan. A $200 Japanese Suji (Slicer) is about as good as a $20...

I make my own as well, but that is not what you are asking about. If I was to buy a rub I would buy McCormick's Grill Mates Montreal Chicken Seasoning and modify it as needed by the meat. It has the basics of most rubs (salt, pepper, garlic, onion). So from there you can add a little sugar...

Last Sunday I did 2 turkeys on the 22 WSM. One was 23 lbs and the other was 14. I removed the leg quarters of both and the back bone of each as well. On the bottom rack in a foil pan I cooked the breast pieces while on the top rack I cooked the leg quarters right on the grill. They both...