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I have. It sort of smothers the fire and it then takes a long time for the WSM to come to temp and stabilize.

It seems you have already sold yourself on the 26" kettle. :) Given what you described for requirements I'd make the leap as others have suggested and go to the 26". It has an SS grate, the 22.5" has a plated grate BTW, which justifies some of the cost difference. I owned a performer before the...

My purpose in posting to this thread is that I think water in the pan can be useful. It doesn't have to be a polarizing issue ALWAYS | NEVER.

How was it in the end? Sorry the cook didn't go as planned, how was the end result? That's the important part. Way more important than this temp or that temp. The meat didn't care about the temp, it's already dead! Not to muddy the waters but some folks do high heat butts and brisket. We like...

That sounds like a great solution, I haven't tried that combination. It addresses my concerns with water of 'major' heatsink that evaporates causing temp fluctuations while costing me more charcoal. To my layman eyes sand is about 1/5 the heatsink water is (has 1/5 the specific heat rating) of...

Water ... a tool in the toolbox I think of water as a tool in the toolbox. In general I prefer not to use it. It is a major heatsink and given it evaporates over time it causes temp instability (if you are like me you will lose many hours of sleep doing overnighters). The second thing I don't...

Won't know for a while.

two chopsticks actually ... it had to get from the counter to the photo shoot and back. I didn't attempt to eat it. It got deconstructed and I had a double with double bacon, cheese and mushrooms and I was stuffed. I think the patties lasted us 3 days. it was fun.

I made this for a local contest on my Napoleon Mirage charcoal grill (M605RBCSS). It's essentially a 600 square inch SS gasser design that uses charcoal instead. The rotisserie 'burner' hangs at the back and you load lit charcoal in it. It is sort of an inverse Santa Maria grill ... instead of...

well trimmed boneless and cheaper per pound than bone in? sign me up! I tie them up a bit. Here's a cook I did on my keg a while back: http://forum.bigsteelkeg.com/index.php?topic=15099.0

1:1 means grams of meat:grams of liquid. If the meat weighs 3000g use 3000g of water, enter 6000g in the calculator Weight of Meat in Grams field. Water is 1g per ml, so 1000g of water = 1 litre. The page Tom linked talks about 2:1 and 4:1 meaning twice as much weight of meat as liquid and...

Here's one I did in August at 1.5% salt and it was fantastic but I felt it needed a bit more salt. I have bumped the recipe up to 2% salt but also listed the 1.5% recipe. It's not a sweet recipe but you could use brown or maple sugar and double the amount listed. I used a rib end half pork loin...

Bob, that might be the most beautiful looking slab of bacon I have ever laid eyes on.

Fantastic work Brad, thanks for sharing! I tried your parchment trick with two pans and it worked great, thanks for the tip.

Flavor brined this bird, skinned it, put my Cajun dust on it now it's smoking with cherry. Left skin on the wings and tied them to the body but left the legs lay out. Cooking at 275ºF on my Big Steel Keg, it'll be done in a couple hours. This turkey has bark. It was very good, cooked for...

28 hour pulled beef chuck cook in -40ºF weather. I used water in the pan. Stupid but also the 'eureka' cook for me. If having trouble getting to desired temp don't use water in the WSM.

How are you making out Brad? Dying for an update.

Instead of putting your bacon directly on the grates, especially with the multiple cold smoke idea, you might like to put your bacon down on a fresh sheet of parchment, then trim each time. It will keep your end product cleaner.

Moist mouth feel is more about fat than H2O in the end product. Use regular ground beef instead of lean. Or use lean instead of extra lean. Slip in some oil or butter or ground pork. Then as mentioned above don't overcook. Pull a bit early and rest in foil towel covered.

Are you using a full pan of water or something else in the pan? I don't have the 22 but I think the load of meat and the diffusion solution is a part of the entire temp balancing rather than get to temp and throw the meat on then trying to rebalance .