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It's clear that someone needs to make a rack that will hold big-*** briskets vertically (or at least vertically-ish) on the lower grate of an 18.5 WSM ;)

Don't see any obvious problems with what you were doing. Might be as simple as cold winds sucking too much heat away, in which case even a simple windbreak would make a big difference. There's a bunch of possible causes but all are kinda hard to check after the fact. I once had ashes piled up...

Since you already have a kettle you can continue to do small cooks on that, so I would go with a 22.5 for sure. I have a kettle and an 18.5 WSM but would probably go with the 22.5 if I was doing it again. I don't run out of space in the 18.5 but I really like the fact that you can get full racks...

If you don't have a WSM to supply the charcoal ring but have the kettle char-baskets, you can just put them together in the middle (upside-down is better) and dump the coals in the remaining space. It's probably easier to rotate the pizza once or twice during cooking than to get coals spread...

Ditto. My "gasser" actually runs on naptha (aka Coleman Fuel) but close enough. Never thought about using it for outdoor cooking at home, but why not ?

Closing all three lower vents will get awfully close to putting the fire out. I've gone as low as two vents closed and the third open half way. As everyone else has said, you're going through the same learning curve we all did. Just make less drastic adjustments and everything will be fine. If...

Whoa, you're right... I heard about it a couple of days ago and promptly forgot. Thanks !!

I'm also thinking it would make a wicked marinade for pork, but maybe I'm getting carried away ;) Smoked a pork loin last night -- not good enough for the throwdown but combined with this pickle thread was enough to get me thinking about cuban sandwiches again...

OK, that was interesting. Pickling cukes are available up here for about 3 weeks every year, and so far I've only made one batch each year and they don't last very long. Picked up a big-*** jar of supermarket bread & butter pickles which were predictably soft and bland. Inspired by this...

After the pickles have been eaten (which doesn't take very long) I keep the pickle juice around and often use it whenever a recipe calls for lemon juice or vinegar. I usually filter out all the pickling spices etc.. but not always.

You generally need to go to a place that sells a lot of bricks (that sounds sarcastic but it's not intended to be). I never ran into them in the general home improvement stores, although a few of them sell "splits" (half thickness firebricks) for lining wood stoves at a considerably higher...

It shouldn't really have that, but if one side is OK then I would call the side with the chip "the bottom" and carry on ;)

No pizza kettle update, but I cooked a couple of "control" pizzas in the oven, using a combination of pizza stone and broiler (generally accepted as the best oven technique without getting into big slabs of steel or iron). I hadn't been particularly impressed with the pizzas I was making on the...

I have the charcoal baskets but use firebricks for long cooks, for a bunch of reasons : 1. Angled sides (like you get around the edge of the kettle) seem to work better than vertical sides (like you get on the baskets) when doing a small minion burn... with baskets I find that some coals around...

Definitely... managed to get almost 14 hrs without refuelling : http://tvwbb.com/showthread.php?838-kettle-and-firebricks http://tvwbb.com/showthread.php?25107-A-longer-burn-process-for-kettles If I'm not careful I end up smoking on the Performer and grilling on the WSM (with the water pan...

Jalapenos don't count as green stuff. I read that somewhere... probably the same book that said bacon is a vegetable...

Yum.......

... or rotisserie :cool: re: closing off the door, worst case I guess you buy/clone the hardware that the WSM door uses. In fact that's probably where I would start. I was going to play with a door as part of a "kettle pizza rotisserie" project but (a) I got back into pizza instead and (b)...

I also have kettle (Performer) + WSM. Used to use the Performer a bit more than the WSM until I tried cooking chicken, sausage, pork steaks etc... "direct" on the WSM without a water bowl. Now my usage has gone a bit more the other way, ie I use the WSM a bit more than the Performer. If I...

From the pics it appears the cooking was done without a water bowl, ie "direct but far away from the coals" rather than smoking. I usually get crispy skin when I cook that way.