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Here ya go Briant...if ya find it online somewhere please let me know so I can pick one up too... http://www.ereplacementparts.com/igniter-kit-p-1476602.html

I just looked on ereplacementparts.com and it say the igniter kit is on factory backorder...your S320 and me E310 take the same igniter

Thanks everyone... And Timothy, that's a great idea...didn't think about that...I'm not sure if it's sugar maple or not...just know that my dad told me it was maple

I'll tell you my experiences with my 18. I had a hard time getting my WSM above 250 also when I first started using it. My problem was that I had too much water in the pan or any at all for that matter. Water boils at 212 so having water in the pan helps keep the temp stable around 212. I like...

I have about a half cord of Maple wood that I got from my dad end of last year when they trimmed about 1/3 of a huge Maple tree in their backyard over hanging the pool... My questions are can I smoke with it? How should I smoke with it? Should I cut it into chunks, rounds, or chips? Should I...

A little update to this...had left overs today and they were just as good as they were Saturday, if not better... toasted buns... PP Sammies with SBR and Slaw on top, homemade beans, and the last of the devilish eggs...

looks great Ray...I made some homemade beans the other day and they were tasty, just not very eye appealing if ya know what I mean...I think next time I'm just gonna doctor up some Bush's

looks tasty...that reminds me, I have a lot of fruitwoods over on my hunting land I could go trim up...thanks for the idea

Chicken looks great... also, that's the largest clothes pin I've seen in my life

Thanks Bob...I'm definitely going to have to try that out

they put best buy dates on food, so people will think they're bad and throw it out and go buy some more food... I always try to buy discounted meat like that also...

I did some 3-2-1 St. Louis spares last night...like many of you, I'm done with the foiling...I can't get it right to save my life...they just fell apart when I tried to cut them...I was very, very gentle and careful taking them off with tongs so as to not break them...I knew they were way...

I wish I could find a good deal on an older 13 bar with a side burner and the works, so I could rebuild it and have another kick butt grill...this one looks to be in pretty good shape...great save

that nanner looks great...that's the first one I've seen done on a grill that doesn't look like a charred up melted mess...how long did you keep it on there for and at what temp

thanks Jason...I see it now...that's nice how it has the plug already integrated into the box

that looks great...I love the idea of setting up the power supply out there...right now I have to drag out the extension cord every time I want to smoke to hook up my Stoker...you'll love the atc...I don't know how I lived without one... where did you find the thread on the sprinkler box...I'd...

Chris just a little side note on the expired propane tanks. I take my propane tanks to get filled also, but when they are expired and I can't get them filled anymore or they are getting kind of rusty, I just take them and exchange them. That way I get a new painted and inspected tank for the...

I haven't cooked anything on a plank either, but that right there changes my mind...that's unreal looking...I showed it to my wife, who doesn't like meatloaf, and she said we have to try that lol

And here's your plate...there was soooo much left over it was unreal lol...I really underestimated how much food it would turn out to be...I also think with a little bit of modifying the recipes on the beans and potato salad, there will be a lot more color on the plate...

Pulled the butts off the WSM at 6 pm. One of them fell apart when I picked it up. They were at 188 and 194 internal temp. Here's some pics...It's been a long 16 hours...But it was all worth it... After an hour of resting, the butts were still so hot they were burning my fingers...