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I've been doing something different for lower temp smokes of sausages & snack sticks in my WSM. I've been using a 1,100 watt el-cheapo Walmart counter top heating element that sits on the fire ring in concert with a pellet tray. That little element would go up to 185 degrees so it was great...

If you have an Academy Sport near you, they usually stock the ECB charcoal pans. The one I bought in 2005 finally burned through last year. This time I bought two at $6 each and stacked them. One of these days I might just drill the rim and insert bolts/nuts as spacers, but for now they are...

Looks great. You may well have inspired me to use my spit on our S-670 (we have never tried it).

The 22" also has more volume to keep heated in addition to the extra meat mass so it will burn fuel faster than an 18" even cooking the same amount of meat. About all you can do is top off the ring with unlit just before turning in for the night and check it again in 6 or 7 hours. I do know a...

I bought some stainless wire and used that for mine. A also added the smaller grate at 90* mod at the same time and also tied it with stainless wire. Been holding since 2005, so I guess it works OK. :cool:

Yep, they have the rib-o-lator on the spitmate site linked above. I also just love the "beer holsters" and I think I know some people who would wear these :cool:

When I got my WSM in 2005 it had a few chips on the edge of the top. Of course Weber shipped me a new one, but I did not want to wait and used the chipped one. After the first smoke it had a nice smoke/grease coating and I never would have known it was chipped to the bare metal. 7 years later...

You can also watch the full episodes on the Food Network website. All of them are there.

So what was the Ikea thing before it was converted to a mini-chimney?

Just make sure the expanded steel is not galvanized steel.

I've done 6, but try to keep it at a max of 4. 6 is a lot of cold meat at one time. I've done 4 many times with no problems. Used to do it about once a month for the office retirement parties, but I finally retired myself (and no I did not smoke for my own party <G&gt.

One of the guys I work with did a seafood fatty and it was awesome. He did not have any pork (ie, did not put seafood inside a regular fatty), but used shrimp and scallops wrapped inside a bacon weave. I don't know what all else he put in there other than cheese, but it came out great. Not...

My brinkmann pan from 2005 finally got a pinhole in the bottom a few months back. I replaced it with two brinkmanns from my local Academy Sports since they were $7 each. Might take a while before it burns through two of them...

When I got my WSM eons ago, the bottom edge of the dome top had a chip in the enamel. So or course Weber sent me a new one. Well, no way I was waiting a week or two for the new dome to get here before using the WSM. Spritzed a little high temp grill paint on the chipped area and after it got...

Mine came today. If it's not a brand new never used product I can't tell it (it was even in the blister pack). Sweet!!!

Thermopen $69 sale Open box, demo and refurbished in many colors for $69. I snagged an orange one for myself. They are already sold out of some of the colors and it is only valid until stock on hand is gone. But it's hard to beat $69.

Ok, Somebody is probably going to tell me this is a bad idea, but is there any reason not to try and wash a flower pot base I've been using in the WSM? The foil apparently leaked and it's pretty greasy on the top. Thought about hitting it with some Dawn and then putting it in the dishwasher...

I figured out a long time ago the 2 gallon watering can with the long neck was the ticket. Mine is galvanized and the rosette can be unscrewed so I have a 1/2" or so open spigot to fill the pan with. I already had the watering can for the deck flowers so I guess the cost was sort of "free" when...

I wonder about flipping the pot upside down in the WSM pan and letting it "cook" over some coals in the WSM? The WSM water pan would protect it from direct heat just like during a normal cooking session and any drips would fall into the pan and not on the coals to prevent fires starting. Has...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Tony Moseley: I will be using my WSM on my covered wooden deck. Has anyone ever used a 20" hot water aluminum drain pan for the base?? What are some...