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Hey guys quick question I have a 22.5 WSM with the square door. What is the best width for the Nomex gasket w/ RTV kit for it.

So I'm trying a different approach I have 2 Clay saucers for my 22.5 WSM. I put a 16" in the bottom and a 18" on top of the water bowl. All foiled sperately and then took a long piece of foil folded in and wrapped around the diameter to seal it up. I'm doing 2 8# pork shoulders today I'll let...

For anyone that lives in the Syracuse, NY area I found a 18" Unglazed Clay Saucer at Chuck Hafener's Garden Center for $20.00.

Sounds good Ron, the first beef I did on my WSM turned out really good. http://tvwbb.infopop.cc/eve/fo...80069052/m/298106014 Yeah I'm cooking up some big boys as well Brad they weigh about 19# combined.

Can't wait to fire up the WSM to cook up these 2 Pork Butts. I tried Pork Butts on an offset before, don't think I let them cook long enough. I've learned a lot since then and mostly from TWVBB so thanks to all who contribute. I'm going to give "The Renowned Mr. Brown" a try, looks really...

The London Broil turned out perfect thanks to my Maverick ET-73. Just as everyone else was saying the Weber lid Temperature was about 40*F lower then the grate Temperature. http://im1.shutterfly.com/proc...000045100BctmTNy2asj http://im1.shutterfly.com/proc...000045100BctmTNy2asj...

Picked up a 4 lb thick cut Top Round. Got it marinating in a mixture of: Ponzu Soy Sauce, Balsamic Vinegar, Worcestershire Sauce, Olive Oil, Crushed Garlic Cloves, Sliced Lemon Grass, Rosemary, and Black Pepper. I'm going to make a dry rub with: Salt, Black Pepper, Garlic Powder...

Had some Cornish Hens in the freezer so figured that's an easy meal for the first try. I injected and soaked the Hens in a simple brine with pickling spices. Let them sit uncovered in the fridge to dry the skin out. Used the Poultry Perfect Dry Rub from Smoke and Spice. Cooked them for 2...