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The grate is so far from the coals it shouldn't be a problem, same as a drum, but there all the fat drips onto the coals, a lot of folks like the flavor that produces

I basically did the same treatment with my pan, and it did season pretty nice, just be aware that it's not the same type of seasoning as cast gets, it's a "thinner" season that is easier to wash off, or cook off if you add a liquid to the pan while cooking.. It will turn more of a blotchy black...

Take out the water pan, voila! a 3 piece barrel cooker. It's up to the cook to determine how the food turns out...:giggle:

Depends on who you ask...I don't mind having the drippings on the fire or deflector, some people hate it.... You could try leaving out the water pan and just cook over the charcoal like with a drum,

Yes they can fall off,,they usually don't because your careful setting it up and make sure it's seated properly and the latch is engaged when it's "cold" But if it's hot and smoke is in your face and your hurrying to get it closed up again and you don't seat it in the slot or the latch isn't...

I will say this, in addition to the high quality of the device, the Hunsaker family were very nice to deal with, I'm sure any questions you may have they would gladly answer them

I have the vortex with the plate for the 22, it's built like a tank! I've only used it a few times and it seems that it runs hotter then the regular basket using the vents, no temp controller, it also sits higher in the smoker so hanging anything might be a problem.... Frankly, the regular...

You clean it?? :cool:

I was able to tweak my door by gently bending to seal tight enough so the coals will go out with everything shut down, but if you have the gasket material anyway, just make sure you degrease as to get a good bond, it looks like the lines you drew are ok, I don't remember if the edges of the...

The notch works very well, hack saw or angle grinder, even a dremel makes short work of it.

My 22 is basically stock, just a probe notch, the door with a few tweaks fits good enough and will shut down with all vents closed. That said, a dome hinge would be really handy, I have one but havent installed it yet, I have a Gateway hanger that works good when I want to hang ribs or bacon...

I didn't but just used a tube cold smoking thingee the one time I tried. The cheese tasted like the bottom of an ashtray, even after weeks wrapped up to mellow it. There was obviously TOO much smoke in my attempt, lol

This makes more sense...I'm going to try the single stick also, but it's just a variation of the buried chunks

Can't answer your question directly, but my son moved to Texas last year, he sold everything but his clothes, tools and personal items, etc ,packed what was left in the back of his pickup and the smallest pod thingee that U haul has. it was cheaper to buy new stuff then to pay to move the old...

I think we had this discussion already....without a lot more air the wood would smolder, with more air it will run too hot. Horses for courses....:cool:

My Costco carries 2 pack deboned butts, I cook one at a time, I finish cutting them in half and an overnite dry brine. More bark equals more flavor Actually did one yesterday, put it on at 11 am and it was finished around 5, Temp was high 200's. no wrap and it was very good. It's pretty hard to...

It's funny, sometimes you need to run it with vents more open, and sometimes it takes off with the vents almost closed, I think it depends a lot on outside temperature, barometric pressure, amount of charcoal started, water pan, or not, ...maybe the phase of the moon, :cool: I have no gaskets...

Don't know about a multi tool, probably could, but a plain old hacksaw would also do it in less time then it takes to change the cutter.

My oven will go very low too, very convenient! , First time I saw an electric smoker at a sportsman show I thought, Huh, it's just a darn oven with a smoke stack.

Can do the same with hickory nuts