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Clean? I don't scrub the insides. At most, I'll hose out ash and let it dry completely in the sun. Grates get a grate brush. When I get goop on the outside, like around the top vent or around the thermometer on the WSM, I'll use Simple Green, or 409, TSP or whatever general purpose cleaner I...

Among cast iron enthusiasts, Lodge is considered the ne plus ultra of cast iron. The last I heard, they are the only remaining manufacturer of cast iron cookware in the USA and make a high quality product. Cast iron from China, on the other hand, doesn't have a very good reputation, and sadly...

I know every one of you has been wondering it as you set the dampers on your WSM - the area of the opening is not linear with the rotation of the disk. If I want to set the openings to 1/3, for example, how far do I rotate the disk? It's not 1/3 of the way from the closed to open position...

Oh....to keep this appropriate to the subject of the forums, here is a fairly recent picture of her helping with the Weber maintenance.

It appears from the photos that I've seen that the Cajun Bandit door doesn't seem to have the tabs at the bottom of the door that keep the door hanging onto the smoker. On my 22", there was a little gap visible at the top corners, but the fit seemed to be pretty good around the door opening...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">It looks like I'm going to go with the expanded wire mod, just need to find some. </div></BLOCKQUOTE> Why? How expensive was the Weber ring? I've been thinking of the...

No liquid is going to penetrate a piece of meat that is cooking. Cooking meat is squeezing all of its own juices out. It's not going to take more in. At best, mopping is contributing more ingredients to the Maillard reaction that it creating the bark. Either way, every hour seems kind of...

Assemble it and tell her it came that way. (And be sure to discard any signs of the packaging material.)

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Sorry for the delayed reply. Had to go compete in Starke this last weekend. </div></BLOCKQUOTE> Starke, FL? They have a contest at the state prison?

Mid-career electrical engineer/software engineer/scientist for a Fortune 500 aerospace/defense/communications company. I don't get to do incessant smoking. I have to wait until a weekend, and usually a three-day one at that to get to cook.

My first cook after getting my 22" WSM in the first week of January was a brisket. Since then, I've also done shorter cooks for a duck and a turkey breast. Last weekend, my wife asked, "What are you going to smoke next?" That sounded like an invitation. When I was making an improvised...

I went out and took this photo of a recent (AA date code - 2011) 22" WSM with a fully loaded charcoal ring (butt going on tonight). The white charcoal bag was inserted for contrast. In my opinion, I wouldn't say there was a clearance issue. But I'm not using the 11" briquettes, either.

I noticed while at Sam's Club yesterday (waiting for the guy to unload a truck since they were out of pork butts) that they have a sign offering special pricing on meat when buying by the case. Anyone know how much meat is one of Sam's cases?

Yes....it is very easy to oversmoke ribs. I keep decreasing the amount of wood with each rib cook and am down to one chunk.

I don't even remember exactly how I came to this site. I think is somehow started when I was researching Dutch oven cooking. Anyway, I can name several other BBQ sites, but don't even know that I've visited the ones I could name. I pretty much stay here. I don't know that there's much on...

I'm confused. Normally you send a tax return to the government. Now if you meant a refund,, if I get one of those, that means I submit an updated W4 with my employer to try to make sure that doesn't happen again.

What's the date code on your WSM? I haven't seen that problem on my new AA 22" WSM.

Hot dogs are already smoked and cooked. If you want more smoke, smoking them can't really hurt them.

My sample size is one, so for what it's worth, my new 22" WSM doesn't have a wobbling lid.

I promise - I did a search of the forums and couldn't find an answer to this question. Can anyone recommend one or more reputable on-line restaurant supply stores that tend to have competitive pricing? I can find no restaurant supply stores here in Las Cruces. I suspect there are some in El...