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As everybody but me seemed to know, the SmokeFire only uses the slightly smaller Weber wood pellets. The SmokeWood is not limited by that. Does anybody know about a way to convert the SmokeFire to be able to use generic pellets?

These short CST evenings are cramping my style/harshing my buzz while trying to cook outdoors. I've tried some headlamps, but most were cheap and didn't last or had very short battery light. My wife bought me a cap with a light in the bill, it just never seems to be pointing in the right...

$475 https://www.amazon.com/dp/dp/B08H8WNYXN/?tag=tvwb-20 Buy or nah? Thinking I'd replace my WSM, probably keep my 20 year old Weber kettle for old times sake.

It seems to me I read on this site that a restaurant supply company lets Kansas City BBQ Society members buy there. I went to one in Oklahoma City, but cannot for the life of me remember the name of the company. Anybody have any ideas?

so my question is: can I use it for my 22" WSM and/or my 22" Weber kettle? If so, can I just buy the steel expander ring?

... presents some challenges, but the Weber Smokey Mountain huffed and puffed and got the job done. A little crunchy in places (108 F) when I let the internal temp get to 335 - had to take off the lid and remove the door for a little while - but overall nice moist Choice brisket. @ $2.99 a...

Does anybody know about and/or used hanging kits for a 22" WSM? I've seen one from LavaLock at Amazon, seems reasonably priced.

I've had this weber for probably 10+ years. It's gotten to the point where I can't keep the cast iron grates clean, always some nasty carbon residue. Any thoughts, short of sand blasting?