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I was close to pulling the trigger on a moccamaster during christmas for myself, I have a hard time justifying the cost...I have my home brew pour over method down pat which takes more time but I am picky about taste...so instead I splurged on some italian roasted beans and capresso burr grinder...

same here, though I do love cast iron alot....I like the fact that carbon steel reacts faster to heat changes and I find that once the coating builds up it cooks eggs the best.... My pan of choice is de buyer omelette pan, my cast iron is old old old, not sure who actually made it as it is not...

I personally will not fire up charcoal under heavy wind conditions , recently we had 50+gusts and I chose to cook something else in the dutch oven inside...this is where I would probably benefit from a gasser but luckily this weather is not the norm during this time of year

congrats, awesome looking grill

250-275 with pretty much hands off operation , vents wide open - empty foiled water pan. Any gaps that existed between sections have self sealed over the years, when the unit was new I had to back off the vents about 50% to maintain temp ....even if I build a hot fire the temp comes back down...

there is definitely a labeling issue with it, I always ask for "prime rib" and sometimes the person behind the counter looks confused....I bought mine at an artisan meat shop so the price is probably slightly higher than others I just didnt have the time to shop around

would love to have that thing, very nice

I had almost given up on the idea of buying one earlier this year when I saw brisket prices hitting $100 and higher, decided to call a local shop and thought the price wasnt as bad as I had expected it to be

18.99/LB here

our local places produce what I call generic bbq, its ok but with barely any smoke flavor....definitely no wow factor, bbq off the wsm blows it away frankly

keep it green, love the new P vents....someone deserves a raise for coming up with that

ps: the chicken and turkey skin is greatly improved cooking this way, the cooker likes to ride 250-275....about 5 degrees before hitting done temp I took the lid off and let the fire go crisping the skin up very nicely ...I also think cooking directly cooked things faster ...

I purchased the firedial and hunsaker hanging kit for my 18 after experimenting with cooking ribs and chicken without the waterpan inside the cooker , I love the added flavor to chicken and turkey by hanging it above the coals and using the lower cooking grate as insurance that food wont drop...

yellow is a standout for sure

I was just wondering what happened to him

Im considering buying this for chicken-turkey cooks, I cooked some half chickens with pecan wood without the waterpan in the smoker and found the flavor interesting...my guests stated it was the best chicken that Ive ever produced ...my smoker still hovered below 300 so when the chicken breast...

I am not super picky but B&B is great stuff for the money, also jealous devil worked great....hard to justify the price though...ive used a ton of different brands....some of the cheaper lump seems to have odd ball debris in it sometimes

Ive been watching various smokers tick up in prices for about a year now, some manufacturers increased by as much as $400....I wouldnt wait around too long if you are looking to buy, I purchased my lang (36) years ago for 1200, they are now 1800...lone star grillz entry offset was about 1500 -...

not to cause controversy but to throw out some data that may or may not help anyone. And I was curious lol been experimenting with comparing the 22 kettle vs the 18 wsm , first cook I compared split chickens smoked with apple wood chunks with no water in either cooker with the kettle @ 325-350...

got my deluxe yesterday and immediately fired up the kettle, put on some baked potatoes for an hour then seared a T-bone@ 550 with B&B lump, its a quality product and well built...I will likely move my weber charcoal baskets to my jumbo joe, oh and I believe the S-n-S holds about 3+ charcoal...