Search results

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by LarryR: Bryan S. Taught me the following: when flat is done I remove the point and put her back on the cooker for about 3 hours. I remove, cube, toss...

I used the 'new' K for the first time last night, and it seems to burn quite a bit hotter than the 'old' K. Anyone else experience this?

I bought one of these Coleman propane burners @ dick's for $25. Lights a chimney in about a minute.

I'll have to agree here. My WSM loves to coast ~260. I used to fight and fight with it, to get it to run around the 240's. After a year or so, I realized that it didn't make much difference and just let the cooker go. That being said, it is nice to know what temp your cooker is cooking at...

I believe the stem on the Weber therms are too short. When I first did the Tel-Tru mod on my old 18.5", I used a BQ300 with a 2.5" stem and found my temps at the lid were ~20 degress off from my temps at the top grate. I then switched to a 4" stem and my lid temps are within 5 degrees of my...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Tim Jensen: I recently installed a lid thermometer in my WSM also, opposite the vent. I used a 3 inch dial Ashcroft (Grainger has em on sale). I bought...

I'm a big fan of Wicked Good charcoal. I've began experimenting with their briquettes, and I think I may start using it instead of their lump. It's much easier to pack the WSM's ring full of charcoal when using the briquettes.