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I'm with Tom on KISS except that I use a simple brass grommet to protect the probe leads. Note: I figured out after I did my mini that both probes can fit through a single grommet. :rolleyes:

The pan interfered with heat transfer between the fire and bird. With it under and around the bird it completely blocks any radiative heat transfer and convection will be reduced because hot air rises and would tend to flow right past the bird with out actually contacting it.

I'd check both meat and smoker probes using boiling water. they should both read close to 212°. If not, adjust the temperatures read accordingly. Second, make sure the probe is properly located in the breast. If it is too close to the surface or a bone it will not read actual meat temperature...

Most (if not all) of us started with one. Eventually we find the need for another. And another ... That's a nice looking one. Have you seen the modification to convert it to a mini-WSM (Weber Smoky Mountain?) It takes nothing away from the original SJ (at least that's how mine came out) but...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by J Reyes: ... I may also add vents higher on the sides (like WSMs) to aid with draft flow... The bottom vents can get cloggged up with ash at times...

Many thanks for the separate forum. I consider my mini-WSM to be one of the most successful experiments I've ever done. It doesn't replace my WSM but it remains one of my most used cookers. It appears to me that the traffic certainly justifies its own forum. best, hank

Looks good! To be pedantic, that's actually a Platinum (and you're not the first to make that mistake. I have one and thought it was a Performer until I was told otherwise.)

That's a great story. I have to admit that had I seen it, I probably would have pulled the trigger. Realistically, my 26 is big enough to expand my horizons. But it would be cool for the club picnic in the fall. In any case, should you decided it is too expensive to ship back home, put me on...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Steve_Williams: I bought a maverick 73. ... I did not like the on/off switch in side the unit. </div></BLOCKQUOTE> That's what keeps the switch...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave Russell: The dome gauge is usually directly over a big chunk or two of meat that starts off relatively quite cold, serving as an effective heat...

Hi Stu, Have you checked your thermometer? You can measure the temperature of a pot of boiling water to see where it reads. I found that one of mine was reading almost 20 Deg F low! I have pulled butts before they reach the magic temperature and they were a little more work to pull apart, but...

That sounds like a lot of ribs for an 18 1/2 WSM. I did 6 racks of back loin ribs on mine on Mother's day and I have a third grate mounted between the two standard grates. It was full! (Not yet done here, but when they were done I did not stop to take pictures. ) When I tried to fit 3...

Our home repair stores (Home Depot, Menards) seem to have a decent supply of chunks around here. I also save trimmings of trees from my property (black walnut, lilac, box elder, mulberry and wild cherry.) I have found crab apple on craigslist and oak in my neighborhood. I'm on the lookout for...

I've laid bacon strips across a flat so I don't see much difference between that and some trimmings from the butt. I've also done brisket over butt and the theory there is that the fat drippings from the butt help to keep the brisket moist. You can search for that on this site and see what...

I do mine like Lew except I haven't tried injecting. I agree that you should be determining doneness by probing rather than temperature and the few extra degrees probably resulted in extra moisture loss. I also use a dry rub with no salt or sugar but I do mix enough oil in to make a slurry. I...

I get back loin ribs from Sam's near Chicago. Don't know if they're the same as what you get out on the left coast. I guess I should get a picture of the cryovac label as well as the price sticker. (But what do we know about hog butchering in Chicago anyway. ) They also have baby back...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Steve_Williams: Reading this I am still not sure about the maverick 732 or a thermometers in top vent. Seems like there is two camps here. Both seem...

I'm always happy to hear one of these fixed and working properly. I cleaned up some kettle grills that had years of accumulation by placing them in what amounts to a camp fire. The heat burns the greasy crud off. Then a light scrubbing to remove loose rust followed by a light coat of cooking...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by AJ S.: I would not try to remove the rust. Rust is on the metal, not the porcelain. If you remove it, you will have bare pitted metal. And then the rust...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by C.Hill: Judging by the pic alone that kettle is a '70s era one. Pre 1981 metal bowl handles, early-mid '70s style wheels and no leg thumbscrews. Is...