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Hear's my latest: The Weston Pro 2300 is now about 20 years old, replaced the power cord and the foam oval seals this year. Replace the sealing element tape. I bought a roll of the bar tape way back from Mcmaster-Carr and just cut to fit my sealers as needed. So all routine maintenance for the...

I have both as well. I also have BBQ Guru ATC from when they first came out. Never use it on the Performer, only on the WSM. I find that I can control temps just fine without the ATC although it works fantastic. I do use the ATC when I'm doing long and or overnight cooks where I need to run and...

Actually I like Mequite now and then for wild game, beef and duck, depending. Just a taste/smoke source in a base fire.

Will have to try mayo. Wet buttermilk brine was my go to for years for turkey, got that idea way back from K Kruger. Moved dry brining last couple years. Was thinking about mayo this round but changed my mind. Will have to give it a try.

Yes I like Smokenlicious too! Has been awhile but I'm still working on a previous order of mixed hardwood chunks from them, as well as a box of hard maple chunks. I do remember trying a few bags of their lump and really liking it. It was just too spendy to have it shipped else I would have kept...

DanHoo calls out a good point here. When speaking of the main source of fuel for the burn - different types/styles of lump will add their given note, based on the hardwood they originate from. Most of the volatiles that would add "flavor" to a given burn (smoker or grill) using lump or for that...

Just a reference for folks to read at their leisure: everything-you-need-to-know-about-charcoal-from-briquettes-to-binchotan It's a good primer. I love using hardwood lump. For a number of reasons found there. To each his own. Use both and try them out. Lump actually adds flavor that I like...

Hello - that's all I have ever used with my 18" - I would say about 15+ years at least. Same answer for my Weber Kettle. Basically since both were new. I keep a small bag of hardwood briquets for starting purposes on the smoker.Typically Humphreys as I can get it reliably at a grain supply very...

Yes - exactly what I do. Smoke the trim on top rack, pull it when tender through with a skewer, chop and dump the trim into the prepped recipe and smoke under the ribs, etc. My favorite pan for this is the Parrish Magic LIne 14x3 as it just fits nicely in the standard Bullet. But any heavy 14x3...

Yes, same here - It's a classic. Thing I modify is the meat trim I toss in. I have the big heavy aluminum cake pans I use to make large batch and catch the drippings from whatever is cooking. I have also used fresh apples/filling to good measure as well if given the time. As mentioned above if I...

😂 Man I hope you showed her your post. I feel the same about my friend/wife for over 42 years - but she would probably call me the food saver :)

Update on my Weston Pro 2300 external sealer. 13 years old now. Heavy use and daily user. I've had a power cord fail previous, easily purchased 3rd party. I've just now replaced the door seals $30 which was preventing the auto cut off from kicking in. While I was at it I added a new console...

I think your experience is fairly common in terms of replacement vs repair. You've had some good luck. My subject is just a little different. Where there is daily, multiple times of day use. FS is fine for "casual use". Make the return early it you have an issue as you will not be able to repair...

It's all about make and model with FS/Tillia.

Yeah, that's how FS go. And you can't get replacement seals or parts. That's one of the reasons I'm not a fan. If you are only doing occasional use I guess it's not an issue. I need to be able to just use it and go, not have to fiddle about. Also the heavier duty equipment has better cycle times...

Yeah physical size and weight is an issue. Luckily for me I'm able to keep the 2300 on a rolling shelf where I can easily lift it out on to the countertop during use. I love the 15" size of the seal bar. It's made it handy for large items like turkeys, hams, etc. Same reason I liked the VP112 a...

I've had two high end Food Saver models. They died way early. No parts availability to repair them. Glad yours lasted that long.

Another update to provide maybe helpful information. The Pro 2300 by Weston is now about 13.5 years old. Still working fine. I had a power cord failure, easy fix. Recently the vacuum limit switch or the seals need replacement. Only because the auto stop function has started failing. I've...

If you don't have the time or will to learn how to sharpen simple twist drills to 118 deg or 135 deg. Just toss and buy new. Or grab a hand full and send them out to a sharpening service. The biggest mistake is to use the wrong angle on the wrong material being drilled. Once you see smoke coming...

Thanks! I confused my last response, I was speaking to the dry brine mix. The rub detail you gave was for the pastrami before the smoke, got it and thanks again for the points. Now the wait... everything brined and in the fridge for a week or so, and a little longer for the kraut :)