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The 22.5 does use a little more fuel but then again it's a larger cooker. Yes, the 18" ring is usually used for shorter cooks but once you get more familiar with the 22 you may not use it as much but it does help keep the coals from spreading out and burning faster when the 22 ring isn't...

My suggestion is if you want to use sand don not fill the bowl full, go about 1/3rd at the most, this will allow the sand to heat and stabilize quicker and should help prevent or cut down the intensity of temps spikes. To much sand and it will take longer for the absorbed heat to hit the point...

I just take one of those cooling racks with the folding legs and set it on the top grate with the lower grate on top of it.

Thats something I've never eaten, oh sure I've had cornbeef and kraut but thats a totally differnt dish, begora it looks good and a HAPPY ST. PATTY"S to you.

I get most of my input and ideas from the HOT PEPPER site, very informative and these people are very passionate about what they do. http://thehotpepper.com/ they even cover the fermentation process for making sauce which is what Tabasco uses.

Thanks for looking, it's really not as hot as you would think, the jar in the middle is a bit more hotter than the hab sauce. The thing I don't like about using dry peppers is they take so long to work with, I destroyed a kitchen mill doing the last batch with dried peppers. The carrots and...

Well I decided again to try my hand at hot sauce, it all looks the same batch to batch any more. I started with 1.5 lbs of habaneros, 1 large vidalia onion 3 heads of garlic and the dried peppers are Malato. What isn't shown is vinegar, carrots, onion and garlic powder, black pepper and dried...

If that is your 1st time then I would have to agree, you definately nailed it, I don't even have to ask how it tasted the pics say it all.

I have one maybe two of these, if you're close enough and would like one PM me and we'll arrange a hook up. The corners slip fit so it's flat when unassembled made of 10 ga steel (1/8"). I live in Charlotte close to Matthews.

I found a place near me in Indian Trail, NC thats suppose to have the RO chefs select so I may have to check it out, they had the pellets for my Traeger there., mostly I use what is on sale so at the moment I have Kingsford Comp and blue bag, Trader Joe's and RO lump.

Also if you're using water in the pan it will keep the temps low in the cold especially if it wasn't really hot water to begin with.

Dennis, this is the post with some pics. DISK You can purchase a plow/harrow disk's from a farm supply store as well or just get to know some one that has a farm. A metal fab shop may cut you one as well, I lucked out because where I work we sometimes have to cut holes in steel and the plate...

I'm the only one here that uses a steel disk in the pan. I've posted about it several times before, it heats up with the smoker, it doesn't absorb heat so there isn't anything to release which can cause roller coaster temps, it weighs less than water or sand and just as easy to clean as an empty...

Ron, do a Google search for cut proof butchers gloves or cut resistant gloves, they can be found cheap to expensive. Hope that helps.

I've brought home BBQ from other places on occasion that has a light smoke flavor, these where gas cookers and the family prefers the heavier smoke from the WSM, well, except my wife who say's she really doesn't like smoked food that much at least that's how it sounds when she has a mouthful of...

I and as for pellet consumption, on low temps I understand it's pretty low I go 375 when doing chicken and I can get 6-7 cooks per bag, I haven't paid that much attention to useage but I still have 4 out of 5 bags left.

I have a Traeger Texas on the porch, actually it was my wife that wanted it. keep in mind that most of us are use to the heavier smoke flavor we get from our WSM or even an offset. Some people who want to cook at a higher temp do use smoke tubes or something like that. Personally I haven't used...

Phil, you probably have more back yard than me, I have a small patch of grass maybe 12X6 then it's all down hill into the woods, the garage also takes up a nice chunk as well as the porch.

I use a pastry bag with a large tip. I also use the soft cream cheese, let it sit out to soften up more and then mix just a little Worcestershire sauce in, not a lot but just enough to thin it a tad, you don't want it runny

It'll hold pretty true for you I mean I've never really tried holding it at 225 but 250-260 mine holds pretty steady. Adjusting your temps couldn't be easier without water. I'm basing these answers on my experience since I stopped using water. There is a couple reasons I use a steel disk, for...