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If this isn't to late, I would ask your landlord or property maintenance manager if cooking with charcoal is even allowed. If it is then a 14 wsm sounds like the ticket. Chris

Bob, Chris thanks again. I guess I won't become a judge anytime to soon. Honestly I would be more inclined to judge comps as I do restaurants. Chris

Chris, thanks for the reply(very informative - not long winded). Still it seems kind of odd that the judges are basing their decisions on someone else's predetermined tastes/texture. Instead of what they really like. Example: If most people like fall of the bone then why is bite through the gold...

Why is cooking for a contest different then cooking for family and friends? Isn't it about good food? Are judges looking for something beside taste and appearance? What's the difference between what Aaron cooks in his restaurant and what he cooks for the comps? I never been to a competition so I...

Food looks really good. My daughter lives in Covington, When she called this morning she said it's windy and pouring rain. Enjoy the chow, stay safe and dry. Chris.

Non flipper, whole wings - just rotate the lid. Chris

I usually go the normal route of SPOG sometimes with a little bacon mixed in. I also mix it up once in a while by putting the burger on top of white bread smothered in brown gravy for an open faced burger. Both ways taste great with some smoked cheddar. Gravy fries are also a good...

You can, I have but not since I originally bought my WSM 22. When I did the burn in I filled the charcoal ring up, took a full lit chimney of hot coals spread over the entire top of the unlit coals - vents wide open, and let her rip. Foil in the water pan with crinkled up aluminum foil balls...

With twenty mile an hour winds the umbrella probably won't do much good as the rain will be coming at you sideways. Wind to me is always tougher to smoke in then rain. Chris

Svein, When I cold smoke in my 22 WSM I have to take the charcoal ring out. Allows for better airflow. Chris

Jerry, I think the number is 63014.

I would like to offer some suggestions on this topic. I'm still a novice at smoking cheese, but everyone seems to really enjoy the finished product. First, I smoke in my WSM 22 with the A-Maze-n maze. I place the maze in the center of the charcoal grate with the charcoal ring removed so I get...

I have the 22 so I may be off a little, but I think the grate sizes for the 14 are 13.5 and 13 inches in diameter.

I use a medium vortex on my 22 kettle, and it sits just under the top grate(almost rubbing it). Maybe if you raise the smaller sized vortex up on something it will produce the desired heat. Also all vents wide open.

The guys that are getting 10 plus hour burns are only cooking at 225 degrees. Also maybe your cooking a little hotter then 275 hows your therms?

Wil, Not sure if your thinking of pulling the water pan out all together or using it as a replacement(sitting on top). Either way I think it would be more expensive in the long run. Also as Tony mentioned it probable wouldn't be able to support it own weight filled with water hanging on the...

Been a lurker for a while now - finally decided to take the plunge. Anyway as the subject line says I'm from Vermont the BBQ capital of nowhere. I had a basic kettle in the mid-eighties and ditched it for gas. What a mistake. Then a couple of years ago I saw someone selling an original 22 kettle...