Search results

Hello all. I have made a charcoal grate mod for my 18, but my buddy and I are thinking of buying a 22. I know the end gaps in the grate are not a problem with the 22. But we cook with lump, and I think I would like to place a cross grate over the existing one in the 22, to create that same...

All right. I have several different types of mexican peppers, in whole form. I am going to chop, toast and grind them into a mixed pepper blend, as part of a rub for a brisket this weekend. I would appreciate comments regarding the various types, strength, taste and ratio of blending them...

this morning, I had my peeps at Windsor meats set aside a full rack of prime rib bones, still all attached together. I have some new charcoal, the Wicked Good from Argentina. I built a large pile of this in the wsm, minion method. I place a split of maple on top of this. I added the...

Just finished a lovely chicken from my 18 wsm. And it led to a question about whether it's better to finely tune each of the three bottom vents, or just fully open and fully close, some others. It seems to me that there really are two settings. The top vent is always fully open by the way...

I plan to place the middle and top of my wsm 18, on the base of an 18 inch otg. for low and slow, I plan to open the top vent, use the ash sweepers to close the bottom air entry, and use a stoker to feed air to the hybrid machine. So the question is, what's the best way to connect a stoker to...

I am going to start using my woodpile of pure, dry, maple for smoking in my wsm. It is already split into fireplace size pieces, so I plan to just split it down some more. I would not have fist sized chunks, but would have lengths about a fist sized wide, but about a foot long, just narrow...

Just bought a bag of hickory chunks from my bbq store. Oh lord help me, the cost of this stuff. Yikes. Ok. Question is this. I have two cords of tinder dry maple hard wood, split and ready for my fireplace. Sure would be cheaper to use this supply. I know the answer is "try it and see...

Ok. So tell me what you think about this configuration. Because I think it would work. And esp Larry R. Lemme know, bro. This mod is on a wsm 18. It is for someone using no water. I want room for the fire. So instead of putting in a shallow Brinkman, I just remove the water pan...

So after umpteen hours on the wsm we wrap our brisket or pork shoulder in foil, some towels, and stuff them in a cooler. This next few hours seems to help. So far so good. Thing is, one of my coolers is one of those thermo electric ones. Plug it into a cigarette lighter and it will keep...

Yup. Wonder if anyone else has done this. To have heat radiating down from stone, to cook a pizza or even top heat for meat, I think it may be fun to attach a pizza stone to the underside of the lid. I have a pair of 22's and am just wondering about the best way of attaching. Anyone else tried...

Man, after cooking on gas and kettle webers for all my adult life, and researching the wsm for a year, finally bought my wsm 18 today. It's all in pieces in the back yard, the sun is shining, I have some cool pale ales and my trusty kettle or cooking some lamb kabobs to keep me going while I...

I have a quite old genesis 1000, and am looking at the choices to clean it up. I want to get the oven really clean. I mainly use my weber charcoal, but want to clean this one up for use just for veggies and fish, when I don't really want that firey smokey effect. It will also please my...

Hello all. Some ideas for general discussion from someone thinking of buying a Stoker. Here's the only real weakness in the Stoker, that I see. While it receives probes for cooker temp and meat temp, it makes no decisions based on meat temp. it displays meat temp for the user's...

Stoker website says the 5cfm is recommended for the 18 inch wsm. But elsewhere, it also says that on cold days, or 30 pound cooks, or wanting high temps, the 10cfm may be a good idea. Any downside to buying an oversize fan? Might be nice to be safe and have lots of power, but a big 10cfm...

Ok, so with an ATC we don't need the water. All we need to do is block direct fire from the meat. So how about replacing the foil wrapped bowl with a simple ceramic heat shield. Could be a thick pizza stone, or a flower pot base. Unless you are using a foil pan to deliberately catch the...