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Just curious for you guys that bought the pizza kettle, how are you liking it? I'm having good success without but I'm really thinking of getting one. I cut a hole in a spare kettle lid but I love the look of the pizza kettle. I'm really close to pulling the trigger. Thanks

It will be a great added addition to the webers.

Do want the ceramic for mainly smoking or just in general? I'm opposite. I'm itching for a wsm. I have otg and love it and a ceramic. I love the ceramic also but lately my kettle has been getting all the work. I been smoking on the kettle also. Come winter though all the smoking will be done on...

Awesome cook. I can't wait to try that method. Thanks for sharing.

Awesome looking pizza. Can't beat a homemade pie.

I have my stoker and run stoker log really like that combo. Thanks Amir. This is a nice affordable option. I would have probably bought this for the price difference. I did a side job for a guy and he bought me a stoker setup instead of paying me. Which was a good deal. I also wouldn't want to...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">http://www.heavymachine.us/probe/ </div></BLOCKQUOTE> Here is waht another guy has said about it on another site: "Unlike all the other controllers, it has 4 phases, so you...

First I have seen this temp controller. http://www.heavymachine.us/probe/

For smaller cooks I cut down to about 25 - 30 briquettes and I get plenty of heat.

If your getting a wsm I'm sure your smokenator days maybe over. Then again I have a ceramic and still like to smoke on my kettle. I will check tomorrow on how many briquetts. I'll load up my smokenator. I could be wrong, it's been awhile.

Sameer, Try filling the smokenator with 80 biquettes and light about 6 to 10. Once you put the lit ones in put a bigger water pan over top where the small pan goes. Less lid lifting and longer burn. Ribs look really good.

I used the ring method once. I used the fire ring from ceramic grill and put about 60 some briquetts around half the ring. I got an 8 hour burn with plenty left. I probably could have had a 1o plus hour burn.

Could be the tool holder. Like Reggie, when I use my smokenator I take off the tool holder or mytemps are not as stable. How you like the smokenator Reggie?

I love the rotisserie. Chicken is awesome on it. I did a pork butt, it was awesome. Took it to 170 and sliced. It was one of my favorite pork cooks.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Darryl P: Joe keep your Grill Dome and get a WSM. Can never have too many toys </div></BLOCKQUOTE> That's what I will do. I got a killer deal on my...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Tom L: I have the 22 and bought a lot of Kingsford Blue when Home Depot and Walmart had it on sale. I just plan on using 15-20 lbs. when I smoke meat...

This was the first time I tried Stubbs. I really like it. Stubbs is my new favorite along with Humpherys HARDWOOD BRIQUETS and 100% NATURAL HARDWOOD BRIQUETS.

I posted since Weber was mentioned. Not sure what section. I should have posted in. http://www.nytimes.com/2011/07...ed=1&_r=3&ref=dining

I have a kettle and a grill dome ceramic grill. I like both a lot. As said earlier, the ceramic uses little lump. I love it for long cooks for that reason. I actually have been using my kettle more lately. I miss the indirect style cooking on kettle, so thats why i been cooking on my kettle...

I also use my kettle. I make a half ring or shorter circle. I light 6 briquettes and once the start turning gray I throw them on at one end of the half circle.