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A 22.5" model would be nice, and maybe a better quality door, but I wouldn't change anything else. I prefer having my thermometer in the exhaust flow at the top vent, and I wouldn't appreciate having to pay more for one that isn't where I want it.

While I'd agree that you could probably do better at home with the WSM, IMHO FD's is actually pretty good when compared to other big chain restaurants.

Many of your overly sweet BBQ sauces can be doctored up by cutting them with a little apple cider vinegar and maybe adding hot sauce to taste.

I used to run tankers for a company that hauled liquid asphalt, and liquid asphalt is hauled at high temperatures so it will flow. Before loading the trailers would have to be completely dry because even a little condensation would create enough steam to almost instantly fill the 7000 gallon...

I leave mine in the smoker all winter and haven't had any problems.

Keep in mind that the water in the pan is already at its boiling point, it won't take much additional heat to vaporize it. Even though the charcoal is no longer burning it will still have enough heat left in it to vaporize a large portion of the water.

I'm with you on this one. I like the idea of the stacker but larger grates would be better than adding more grates IMHO.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by mike tu: what would you guys be willing to pay for this type charcoal? </div></BLOCKQUOTE> I would choose it over Kingsford if they were both the same...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Brian Moriarty: I tried the unglazed clay pot base for two cooks and it worked great! I had taken the center section of the WSM to the local Half Price...

If I was looking to do any real dutch oven cooking I would have gotten a Lodge, but all I really wanted was a pot I could throw in the smoker without caring about what it looks like afterwards. The cheapo will work fine for my purposes. After all we are talking about a replacement for a...

I have to get me one of these, and maybe a couple of those handles for the WSM middle section too.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jerry N.: I'm going to keep an eye out for a case iron dutch oven to use for this though. I want one I don't care too much about and that I won't use...

I pull the membrane and trim the skirt, the tips are usually left on.

To me Rancher is a better briquette than Kingsford, but it is still a briquette. I wouldn't expect it to replace lump.

I usually keep the vents half closed right from the start, then I start closing them down about 20 or 30 degrees below my target temp. I have no problem maintaining a steady 250 at the lid for 12+ hours. The Rancher will be a little more sensitive to extra air though, so make sure everything...

So you're deep frying them, you're not just frying them up in a skillet like bacon. I guess that was the obvious part I was missing. In my case it looks like putting the skins in boiling water and boiling the water off is the way to go. Thanks for the replies.

It seemed that when I was frying them they would curl up and the ends would burn while the middles where still rubbery. Should I put a weight on top to keep them flat in the pan so they cook more evenly? Am I missing something obvious here?

I have seen lots of references to cracklins on here but no directions for making them. From what I read here it seems that you just fry the pork skin in its own fat, but when I tried it the results where less than perfect. So can someone give me the basic method used to make these?

I seem to get less ash with the Rancher but it is lighter and flies around more if disturbed, not a problem in my WSM but I can see where it could be when grilling.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Roger P: I'm going to try to get some heavy-duty oven/grill cleaner (Easy-Off type) and try to clean my grates </div></BLOCKQUOTE> If the Easy Off...