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ok sorry to put you through this but - http://www.dailymotion.com/video/x27ykw_chicago-bears-superbowl-shuffle_music totally agree though with allowing your vent adjustments to take hold - even though we are doing 6, 8, 12, 16 hour cooks, I think we all have a tendency to expect immediate...

wow that color is amazing. think i may be using too much rub...

sweet. that gasket material looks thick...

Would cooking with water in the pan help gunk up a new WSM?

ok, i like the no foil method... [/url][/IMG] also prefer the whole chicken [/url][/IMG] with pasta salad and rosemary/orange corn muffins [/url][/IMG] :)

who knew chickens had a stall? man getting past 160 took a while, but finally ready to foil and rest. [/url] IMG-20130908-00097 by adsoden, on Flickr[/IMG] this was the most time exhaustive cook i've done, hope it's all worth it. will post plates soon

Well that was a long time coming - [/url] IMG-20130908-00091 by adsoden, on Flickr[/IMG] you deserve a rest, so foiled and into the cooler you go. IMG-20130908-00092 by adsoden, on Flickr now the bird goes on top and gets the real therm - just looking for 165* then wrap it n rest it... [/url]...

ok so how to add coal without coating food with ash - put on the gauntlet gloves and took the whole top off - [/url] IMG-20130908-00087 by adsoden, on Flickr[/IMG] shook the charcoal grate violently, this is what was left: [/url] IMG-20130908-00088 by adsoden, on Flickr[/IMG] added about 1/2...

ruh roh. 183 internal temp. 219* top grate, vents fully open. time to add fuel. that bird really sucked the life out of the coals, had to start tweaking the vents shortly after adding it. is there any trick to add coals without covering the food in fine ash?

I've heard people say that you can't trust a maverick food temp probe when you wrap the meat in foil, which I've never understood. Any feedback from the pro's here, do you need to use a thermopen instead of a braided wire probe? My guess is folks will say in a preheated cooler with some towels...

better it drops than flares up!

I have the 22.5, wrestled with whether I should have gotten the 18.5, but not anymore. Started with water, switched to foiled clay saucer in the water pan. Got a Cajun Bandit door and the nomex gasket kit. Cooked on it enough to gunk it up and now - I'm thrilled I got the 22.5. It started out a...

12 hours in - WSM chugging along at 221*, butt @ 167* internal. To wrap or not to wrap? Going to try no wrap! [/url] IMG-20130908-00085 by adsoden, on Flickr[/IMG] Scored the fat cap a little to see if the flavors melt into the meat any more. Dropped a bird on the bottom rack breast down -...

Thanks for sharing - I set my temps and forgot to turn on the alarm too! Nothing bad happened, but I never would have known that setting the temps doesn't automatically turn on the alarm if you hadn't posted this! Glad the brisket came out ok.

Been reluctant to do this without an ATC, but with the CB door, gasket kit, and probably enough gunk from use, have been very confident in maintaining temps recently. Secret ingredient list: [/url][/IMG] Fired up the 22.5 WSM around 10:30 and dropped this butt on around 11 [/url][/IMG] Dialed...

Looks great, I've been wanting to do my 1st brisket also. And interested in your thoughts on lump. HD had 40 lbs of KB for $4.88, I got 160 lbs so won't be using lump anytime soon but want to one of these days. What temp are you cooking the brisket at?

I have a 22, wrap a clay saucer in foil and drop it in the unwrapped water pan. Need to get an ATC so I can cook overnight!

ordering a compression latch as soon as i can find one that fits inside the 1/2 inch CB door, but until then may have a solution for the current handle. it looks like the threaded brass insert is an expansion anchor. with the added thickness of the CB door (and i may have put on an extra washer...

getting one between parts, time, and my questionable craftsmanship compared to the awesome mini's i've seen other folks post here, that's not a bad price i think

http://www.amazon.com/Max-Charcoal-Chimney-Starter-Burner/dp/B003GW9ZPU/ref=sr_1_1?s=lawn-garden&ie=UTF8&qid=1378256878&sr=1-1&keywords=Max+Bbq+Eco+Charcoal+Chimney+Starter+With+Gas+Burner how cool is dat