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You are also gonna need beer. Depending on what kind of beer you like, you may also need a bottle opener. I suggest one of those fancy ones that you can mount on your deck, but a hand held will work just as well.

I'm gonna do the same thing Rodney. That little Smokey Joe mod looks awesome.

Had some filet mignion thawed and threw em on the grill. Snow is coming in (I plow snow) and the phone is going nuts. Long story short, I forgot to take pics again. This is starting to become a habit. Anyhoo, steaks turned out perfect for once, the asparagus was slightly charred, but tasty...

Just use it, put it back in the box, and tell her that they come pre-seasoned!!!

I'm gonna agree with Mark. I have had some stuff on the last cook and I think steam was being created because of the cold temps. If you use water in the pan, you are probably steaming a little and sort of cleaning the inside and it runs out. No biggie. Some folks that wish their WSM was more air...

Stefan, with access to all those cameras, we should see some great footage of some cooks!!!

Here's some more from other folks...It's so cool seeing what everyone does. More replies

Ya gotta watch these guys Matt.

Yeah, I was in the military, so no festivals. I just got mine from a guy on the street. He had a rotisserie and I think it was horizontal, but who knows. They were slightly smaller than our typical chickens and seemed to be seasoned simply, but they were goooooood.

You mean that they bbq outside of the U.S.? Hee hee hee.

Ok Nick, I am gonna throw some stuff in the game here. I happen to own a 22 because I didn't want to have to sell and buy the bigger one when I grew into it. I am going to suggest the 18 for you as well, BUT when you see the need to grow, buy one of the middle sections from cajun bandit or there...

I love love looooooooove this recipe... Pepper Stout Beef This is almost as good as pulled pork, well, almost. Plus, it's quicker than a full out low and slow cook. All of the benefits and half the time. Oh, and welcome to the forum!

Funny that you say that Rita. The best chicken I have ever had was in Germany. Everyone thinks I'm nuts, but they cook a mean yard bird over there. I also had some of the best seafood pasta ever in Frankfort. Who woulda thunk it?

One thing I would like to add here. Brisket has been kicking my tail for a while too. They always seemed over cooked, but I found they were actually under cooked. I decided to keep going until probe tender and it worked (I figured what's the difference if it is already ruined?). Also, I have...

I use Cowboy and although I admit it isn't the best, I have never had any problems like that. Just did an overnight cook with two vents closed and one at 25 percent and it went all night. Must be a bad batch. Makes you wonder what kind of wood they are using that won't burn...

Well, butts are off. Another 15 hour cook. I gotta tell ya, I'm loving these overnight cooks! Although I think I should try a high heat cook so I would be able to whip one out if I get the need. Sorry about no pics this time. I'll get the camera all charged up for the next one! Had to use the...

Thanks Tim. I own a snow removal business...It has been crazy lately, not a lot of sleep. So what do I do with a night off? I had my Maverick set for 280 lid temp and it went off!!! The wind has calmed down and everything. Don't know why it got all hot and bothered, but I'll get it cooled...

Let's see if I can post this correctly...Not my idea but it works great. Door Prop Mod with Pics The only suggestion I have is be careful not to get the bolts up too high (in the normal position) or when you go to turn it upside down, the bolts could hit the opening. I almost screwed up but got...

So far so good. The butts have been on for about three hours now. Cruisin along at 250 at the lid. Of course as soon as I fired her up, the wind started and I have been too lazy to build a windbreak. We shall see how it does tonight. I'm gonna stoke it up and hit the rack soon.

Hey Andy. Cajun Bandit makes a stainless door that some folks report fits well. If you just give the stock one some love, I think you will be pleasantly surprised. It may take a few cooks to get enough gunk on it and you may have to adjust it some, but it'll come around. When I got my 22, I was...