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Thanks for the favor of your reply. I will reach out to these folks today and see what they say!

I have a new Genesis II LX e640 that I need to convert to propane. Is this possible- or should I sell the grill and buy another?

Guessi, I better hold off. Those 10cfm blowers aren't cheap!

Can you post a link where I can read more about it? Thanks!

I assume this would work on a 22" or a 14.5" also? How old is the unit? Everything is included except for the mounting hardware? I was fixing to bite the bullet on a cyberq-but this has me interested. Especially if I can have it in hand by the first of the week (Tuesday).

I have the ranch and the 26.75" and I tend to use the Ranch much more often. In fact, for the last year, I think I have only used the 26.75" when I do a brisket. I would love to have a rotisserie for the Ranch- but would settle for one on the 26.75." Can you reccommend one?

I am very interested in purchasing. I have sent you a PM.

Thanks for the heads-up! Just ordered 200lbs.

I have a 22.5, a mini, and a 14.5. I would much rather dump the ashes 3- 4 times on the smaller ones then ONCE on the WSM. Especially WET ashes.

I received my 14.5" on Friday and have cooked chicken on it twice. I also have a mini and made another one for a family member. I really like the 14.5- no buyers remorse at all. I like the taller lid, deeper base, new temp probe grommet, water pan, cover, 3 vents on the bottom, handles on...

I know this thread hasn't been touched in a while, but did want to say thanks to all who contributed. I cooked a 13 pound packer on the 26" with temps running from 350-400 on Christmas eve. It was SO GOOD, and so easy! Took about 5 hours. I used firebricks to section off about 1/3 of the...

I had the same trouble on my 22" over the weekend. Thankfully the turkey turned out fine. My temp stayed between 250-300. The turkey was finished in 2 hours 45 minutes, however it was butterflied. It was a self-basting bird. Hope this helps!

Too late! Instead of waiting until morning, I went ahead and did it tonight. I was flying blind on meat temp and and grill temp. We moved recently and I still can't find my maverick. Breast cooked faster than thigh. Cut the Breast out and back on grill now. Wished I had done it on the WSM...

Going to smoke my first turkey in the morning. 14 pounds. Which should be easier WSM or Ranch? Which is faster? Thanks for any help!

John- why do you use a different heat sink when you are tailgating vs at home? Also what is the diameter of both?

By aluminum pie pan- do you mean a "disposable" pan? If it is something else- what is the diameter? Tim, I left the bottom in my pot, and drilled holes in the bottom (John Ford method). I cooked a chicken once without a diffuser and the smell of burning grease was present. I was afraid this...

DK- what is the maximum temperature that you have seen on yours? How long was this sustained? I usually light mine with 2 or 3 weber lighter cubes, and it has never reached 250. Usually hangs around 200-210. I have a slab and a half of ribs on now and it has been pegged at 200 for the last...

I just started a chicken on the Mini-SJG Smoker. I made a few additions to it first. I am now using a "Paula Dean" 9" stoneware pie dish for my diffuser. It says that it is oven safe to 500 degrees. I 2x wrapped in HD foil and hope it lasts. I finally added the second grate. It is 4" below...

It may be too late to chime in for you guys, but for anyone else lurking on the fence- here is my experience. I bought the 22 this fall. I am glad I did. But this thing is huge. Everytime I want to smoke something, I want to use it to it's potential. That is where the hassle comes in...

I agree with John Ford. It is a lot more efficient than my 22 WSM and a lot easier to add extra charcoal. I bet it uses less than 1/4 of the charcoal- and clean up is a breeze.