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hmm, that reminds me. I need to prune a chestnut tree. Guess I'll be drying that out and seeing how that smokes.

if you use bricks, make sure they are fire bricks... or else watch out for shrapnel!

So most of us have seen Bobby Flay put the WSM water pan directly on the charcoal ring right? I wonder if he is on to something as far as cleaning goes? Wouldn't he be producing a lot of steam to clean the inside? Maybe he's actually a WSM genious!

I basically did the same thing on my WSM 18 I just grabbed an extra grate from one of my Kettles and put stainless steel threaded rods on as legs and large washers as feet (all stainless, don't use galvanized). It just sits ontop of the lower grate. I have to angle it to get it in or out, but it...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by JimT: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Do you mop your butt in...

I would love to have the 22 but I would say that the 18 is perfect for me. I have successfully cooked for 25 people on several occasions on the 18. I do have a third rack set up in it though. It also depends on what you want to cook if you need to cook for large groups, but you could cook enough...

I have to say, this has been my most requested product this year. I have done it quite a few times now. The recipe has slightly changed and I will post it in the recipe section after I cook it again for my wife and her friends on their weekly "girls night" dinner. The nice thing is that you can...

just thought i'd bump this thread back up... So Bert, did you find any info on getting the 22 over here?

What if you set up your WSM without any water pan, open the vents full, prop the door open and smoked it at high temp with just a touch of wood? Thats how I would attempt it for the first time. Run the WSM with the lid off until you throw the beast on, but leave the lid cracked open once on...

Bert, any luck yet? I haven't been on this forum in several weeks due to the holidays and the birth of my first child, but I just now saw a post by you and noticed you are in Belgium. Where exactly? I live in Brasschaat and I think I can safely say I have the only WSM in the area. The local...

Sorry for the late reply, long vacation weekend. Normally I get my wild duck from a "game and poultry" butcher across the street from my normal butcher, or from a friend of a friend that hunts. Unfortunately neither had enough duck available when we needed it, so we got the duck from Macro which...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by michele p: I need to remember this for our annual Super Bowl party. Looked great! </div></BLOCKQUOTE> I need to remember this for every weekend! Looks...

I personally let the WSM run a little before I put the meat on. Not because I am waiting for it to come up to temp or anything, but I like to make sure the temp is stable and not on a slow increase (or decrease). I want to know its pretty stable so I can just put the meat on and walk away...

My first large-ish cook was a success! Duck for 32 people. I packed up the WSM and took it down to the Ardennes for the yearly family-in-law extravaganza. The duck was lightly rubbed with brown-sugar, coarse salt, fresh ground pepper and sage and a dash each of onion powder, garlic powder...

Thats very similar to what I use in my kettles. I used to use the stuff with the holes in like that but I have switched to a different brand that is just cubes without holes. I think most briquettes here are coconut shell briguettes, even the dirt cheap ones (but not always 100%). I used them in...

you can see some info on prices here http://www.barbequeshop.nl/

maybe its just me but I really like that size. Cook on it a few times and you may be surprised.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Joe Dang: How much is much more? I'd love a copper OTG. </div></BLOCKQUOTE> Well, for example. A 18.5" OTG retails for 139$ in the US and can often be...

Ok, so the test is done and I know what I'll be doing. I forgot to take photos though, sorry. The cook didn't go exactly as planned but it turned out great anyways. I forgot that I was almost out of lump, so I had to add some briquettes. The briquettes I have burn very hot, so i couldn't get...

Thanks for the suggestions again. So what I'll be testing this weekend will just be dry rubbed breasts. I've decided I don't want to go with a brine for these. I will cook up three to four breasts this weekend trying out two rubs that I have in mind. I will score the fat, rub 'em, and let them...