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Recently scored a good deal on an AA code Craigslist 22" WSM. I really liked my 18" but felt the size of the 22" would be better for me since I cook I end up cooking less frequently but do bigger cooks. I sold my 18 to recoup the cost of the 22 plus pay for a few small mods. It was in really...

That's the million dollar question. I have always done my probes to the right side if you are looking at the door since i am right handed and thats where weber puts there's but i am rethinking that. I often use my performer as the work table for my WSM, and that is often where the maverick...

True. Grate and lid handle could be borrowed from the kettle that is becoming the new fire bowl. You would need a water pan and they are available. there are other alternatives available if you run dry (terra cotta saucer). One better A donor CL 18" kettle would give you two new handles for...

If you want avoid sugar research "texas sprinkle rub". you'll find some good ones.

Kettle + door and you have a second wsm

Yeah i spent a frustrating 45 minutes with one once until i found a post about the screw driver. now its a piece of cake.

That's really all there is to it. We all do what works for us. I think Vince has a point that the "updraft" isn't the "true" grate temp however i think one reason harry and bob use that is that its more of a constant with less variables. The updraft really only being affected by lit fuel and...

Sorry i misread your OP i thought it was a 22. I think i once saw a post who would use alagater clips on probe and would clip on a wood skewer stuck into meat. You might be able to do the same with a foil ball. poke skewer though foil ball and stick in meat with foil ball hanging off skewer and...

1/2" from meat is close. try to get 2" away to avoid the temp variation caused by hot or cold air coming off meat.

My rule of thumb is based on my typical butt cook: Most butts from BJ's are 9-10 lbs. i cook at 275 and they're done in around 8 hours. i foil at 160.

+1 on no water once you get the hang of temp control. 1. Water pan gets messy 2. Water runs out and requires refill 3. Water absorbs heat and therefore uses more fuel.

I haven't used my CL 22 WSM yet (this weekend is the maiden voyage) but in my 18" WSM with a foiled empty water pan i noticed that if the top rack was at my desired 275 the lower rack was around 250. The empty water pan acts as a heat deflector and affects the bottom grate more since they are...

Never used any but i've done my own DIY pizza set up and it does really well. Cheapo pizza stone near front of kettle on a raised grate with charcoal mostly indirect in the rear of the bowl. A very small bit of charcoal under the stone to preheat but thats it. Give the stone a long gradual...

Stan, The great part about the jumbo joe is its compact size and compact bowl which makes its portable. the tough part about the compact bowl is they cut down the space that would typically be used for indirect cooking. I think the Jumbo joe was designed for quick direct cooks at a camp site...

Same here. Can't cut bowl. Cutting WSM. I'm I'm on performer usually only monitoring meat not grate so one wire under kid is not a big deal.

Junk the whole one touch system and get new. Amazon HD online and other sellers carry them. You may have to drill out or cut off old.

Smoking on a gasser is different but not impossible. Only use the burner on one side and place meat on the other. Depending on age your grill might have front middle and rear burners. For smoke use a smoke box or a tinfoil pounch with holes and fill with wood chips.

Aside from the gas assist on my performer, the starter cubes are the best lighting method. They are so cheap $0.14 each and so quick clean & easy that its a no brainer. For a minion start on a WSM one is fine but even if im using for a chimney to start the kettle i can throw three in there and...

That's pretty much my rule too. I buy and sell a lot or used grills on craigslist and most get 1 "like new condition" cleaning with a razor scraper when they are bought and 1 when they sold. In between they only get external wipe downs and an occasional quick ash and gunk clean up on the inside...

Its a pain the first time but once you've done it a few times its easy. Here is the key: The handle is locked in to the blades by a "tooth" on the top side of the handle. To unlock, place a large slotted screw driver in and gently twist while you pull the handle out. The twisting screwdriver...