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So here was the dilemma. Years ago I rescued a no-date coded 18" WSM that the previous owners abused and used for a firepit. I cleaned it up, ordered new grates and added Brinkmann pan, a Cajun Bandit door and stuck a thermo/bezel on it and it went to my nephew who learned the bullet ways...

Did some major RRR work on a no-date coded 18" 3 wheeler with leg socket "issues" which made it a prime candidate for an SJP mod. Added a set of Cajun Bandit legs so they bolt on and no stress on the socket areas, robbed a wire lid bale/lock off an SJP. some daisy vents off a rustbucket WSM...

Do you have a roached out rustbucket RED 18" OTS or 3 wheeler laying around? Missing leg socket(s) or handle(s)?? Something you may have picked up and feel its beyond help, but too sentimental to scrap??? No shame in my game and it never hurts to ask! I'm no miracle worker, but I have a soft...

Has anyone tried any of the grates or the hanging meat rack from BHC in their 14" WSM? https://www.barrelhousecooker.com/products/cooking-accessories/all/

Has anyone tried any of the BHC grates or Hanging meat rack in their Mini ?? https://www.barrelhousecooker.com/products/cooking-accessories/all/

Gen1 & Gen2 22" WSM's. Cajun Bandit Stainless Steel doors, IKEA brushed chrome handles on bowls and centers, 1 Cajun Bandit High Flow Expanded Charcoal ring and an 18" expanded metal ring for short cooks, 1/8" steel disc heat diverters, lamp nipple thread thermo probe ports. Pretty much always...

1995 26" One Touch modified with a Master-Touch ash can assembly, added a Slide Aside lid holder and dropped into the Mini Ranch Kettle frame. Complete build and mod pics on my fb page Left Hand Smoke

This is a work in progress, but here is what I have going on. This is a limited run Cajun Bandit 14" SJS Conversion that Chris Perres presented to Left Hand Smoke in 2010 when we cooked at the Jack Daniels Invitational BBQ Championship. I had it covered with a lined BGE cover that became a rust...

Has anyone mounted 18" WSM legs on a 14" Smokey Joe bowl for the Mini mod??

Like the title says- Looking for a RED 26" OTG/OTS or 3 Wheeler for a Modification project. Not looking for a museum piece and I'm not a collector, I get my kicks restoring neglected kettles and using them. Got a rustbucket bowl, but a decent lid? Looking to downsize? I'm interested! Willing...

I wasn't happy with my kettle pizza clone and got this idea from a guy on the forums. I call it the Chop Top Pizza lid. Just to see if it would work, I sacrificed a couple lids and came up with this- It is double insulated with a lid inside the lid. I was pretty happy with the results...

I love mine! http://www.slapyodaddybbq.com/2016/08/product-review-hunsaker-vortex-charcoal-basket-for-wsm-22/

I built a DIY Kettle Pizza extension form the bottom of a 55 gallon drum. Took a rustbucket lid that was missing the handle, and trimmed the outer lip and pop riveted it (with a 3/8" gap - a kind of "Piedmont Pan" dome lid) together. To simulate the PK Baking Steel, I bolted the cutout...

There is a new Hinged Door for the 22" WSM (18" soon) on the market. http://www.bbqsmokermods.com/product-p/ll-uwsm-qcdr.htm Let's discuss!

First time Paella cook, went pretty well! Fired up the Mini Rancher "El Rancho-X" I use a repurposed SJS bowl as sort of a Hillbilly Vortex for this cook. Chicken thigh meat, homemade Argentine Chorizo, shrimp..... paired with an Alder Planked Alaskan Sockeye filet grilled direct on...

I found a "DD" 2000 Green One Touch Platinum in very rough shape. The bowl was rusted out pretty bad, so I decided to do a little modification to the restoration. I pressure washed the plastic table top and frame braces, sandblasted the wire shelf and repainted with a Hammered finish on the...

Having trouble cooking Hot 'n Fast? Want that Open Pit/Direct Heat/Drum Smoker flavor? Consider the Hunsaker Smokers Vortex Firebasket in your 22" WSM. Ditch the waterpan and start smokin'! I've been using the Vortex Firebaskets in my Drum Smokers and I usually cook Hot 'n Fast, but...

Beef Short Ribs, Smoked Turkey Breast and SRF Korobuta Ham on the 22" WSM cooking direct at 225* for 5 hours, wrapped the beef in Pink butcher paper and bumped the BBQ Guru to 275* for 90 minutes and pulled at 193-195* internal. MooGobbleOink! Enjoy!

11 lb pork belly, two 1.5 lb tenderloins rolled with rosemary, fennel, orange zest, oregano, garlic, black peppercorns and red pepper flakes. All nestled in the EZ Que Cradle and bound for the the Cajun Bandit 22" reversible rotisserie ring. Grilling with the Hunsaker Smokers Vortex...

19.50 lbs of injected and rubbed bone in pork butts over the Hunsaker Smokers Vortex Firebasket 3/4 full of KBB with Cherry for smoke. View from the top 1.5 hours then flipped fat cap up The WSM ran between 300-320* the entire cook with one vent open 50%!! Measured at the top grate...