Search results

I made a smaller ring for this exact same reason. The more I used my WSM, the faster my shut downs would get. Now, it goes from 225-250 to cool to the touch in 30 minutes or so upon shutting all the vents off. Now I just top off my original ring after a few shakes and the smaller ring...

Love mine. I recently did the compression latch discussed above. Rock solid, but did notice it gets a little 'warm' during a cook. CB makes a solid product, thats for sure.

If it's a tasting plate only, I'd say do the smallest slider bun you can find on a 6" paper plate. No fork needed. Take the meat already warm then set up 3 or 4 disposable half sheet chafing dishes. These can be had around here for about $5-8ea, sterno is cheap. Figure 2oz per bun, your 40...

You will not regret it THoey.

Another vote for the Amazen products. I have the 12" tube and the 6x8" pellet smokers. The only limitation I have is the ambient outdoor temps. These products do produce some heat, but thats is not really an issue if its cold out. I wait for winter time and have no issue at all keeping the...

Only if it was purely a finishing sauce. Not sure I'd want to taste burned nuts if I were grilling/charring meat.

Why don't more people cut them in half? I don't either, but its a good point. And you'll get a higher bark to meat ratio. Mat be worth trying.

Unknownbbq.com has the best mod ever, a stainless steel bolt on hinge. Absolutely worth every penny. It locks open, comes apart if needed, it's stableand awesome. Only drawback is it takes two hands to shut it, no biggie there.

nice work. you put together a smoker for LESS than the price of a rib dinner, out!

If you long term store charcoal, maybe moisture got to your stash?

I have the 731 and the 732, not sure I'll be upgrading to the 733. All the bells and whistles arent necessary, to me. I upgraded from the 731 because the range was aweful. The 732 does everything I need. Not sure a suggestion on cooking temps for a wild yak shoulder is really needed.

I'd vote for the Mav ET-732. I have the ET-731 and the 732, not sure the extra bells and whistles on the new 733 are worth the extra $'s. That absolutely transforms the experience fo running the WSM. Another awesome upgrade would be the Cajun Bandit door.

Man, $7 for replacement hybrids?! Seems like a smoking good deal. Just placed an order for backups!

Excellent work!

Funny, I ran my big WSM yesterday with the DX2 as well. My plan was to run it wide open with no DX2 to do whole chickens. BUT, it was so darn windy I figured I'd be running crazy high temps. Figured I'd be better off closing it up and running the blower. Great combo.

My first guess would be sugars in the rub.

Webers approach on this whole thing is pretty lame. We're all huge fans and they even keep us in the dark? No thanks Weber.

Man you guys are killing me! All these sweet 26.75" improvements! I have a buddy who welds coming over soon to see what he can do to help this big guy stand as proud as he should! Me thinks I'm leaning towards that Mini-Rancher setup that was posted here a while ago...

Hinge installed last night, man are these things are awesome. Install was pretty straight forward. Hardware is TOP NOTCH! Turns out there was/is a seam line along the back of my mid-section to line the hinge right up.

I am absolutely looking into doing this mod! I have craycorts on mine and it is all kinds of twisty and untsable. I love the grill, but those darn little chicken legs...