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On last night's BBQ Pit Masters show, Harry said that he spent a year seasoning his bullet. What is the best way to go about seasoning my WSM, when I only smoke once or twice a month? Thanks! Russ

Hey Jimbo, I did my first waterless bb on Sunday and my temp got very close to yours around the same time....turned out great. How did yours turn out?

I followed your technique Karl and it worked great! Do I get to join your lazy cult?

Yessir, cover fits fine. Instructions and pics are on the modifcations forum.

Its a home brew door prop.

44 degree foggy still morning in Dallas. Perfect day to smoke. 6 pound shoulder with Lowry's Seasoned Salt and coarse pepper. Seasoned pan in the fridge overnight. Minion method with blue k and left over stubbs. 5 1/2 hrs in, internal temp 180ish. 7 1/2 hrs, avg temp is...

you know your dreams of running your own bbq restaurant get closer with every cook, good or bad.

I love it, Tim! Does anybody really know what temp it is? Does anybody really care? Perfect! Results count (and the ability to descern), everything else is hobby fun.

I was preparing my grill and brisket tonight, for an early morning kickoff. While foiling my water pan, I thought to myself, this is such a great idea! I've learned a lot in the last couple weeks on the forum, but foiling the pan is one of my favorites. So, I was wondering, what's the best...

That's a great idea Bill! I will do just that. I put a simple hanger in that I will try tomorrow, but I better like your idea. Thanks! Russ

Looks wonderful Mike, can I ask what's in the meatballs? ...russ

Brian, I think that is the mistake I am making...lots of white smoke, which I thought was normal. I'll give the coals more time, next time.

Mine falls right out, but its bent a little too, maybe thats why. I will tweak it and see if I can get it to stay.

I personally think that K gives off an undesirable smell when it is first burning, and I was using the Minion method which just made things worse. I picked up a couple bags of Stubb's at Lowes yesterday that I'm gonna try on Saturday.

Marc -> So the door will hold itself in position upside down and propped out?

How do you prop the door open when you're trying to get the temp up on your WSM? Before I attempt a mod, I'd like to hear some tried and trues... Thanks, Russ

Here is my writeup with a materials list... This 18" WSM solution is made up of two parts, the lid hanger and the retaining ring. Both are aluminum which is relatively easy to work with, retains it shape and strength and does not need to be heated to be bent. You're gonna use the holes and...

Last one. What was the temp when you took it off? Thanks, Russ

Thanks Chris! Mike -> could you give a novice some details: Size of shoulder? How long at 225? Temp history? How long in the cooler? Thanks!

How do you do the shredded/pulled part? How long do you wait and how do you physically do the shredding/pulling so that it turns out like that? Thanks, Russ