Search results

So now working on the custom cover for accommodating a 10" riser on the performer. I really do like the cover they completed above for the 12" extended 18" WSM. The specs on the Performer creates a lot of changes to the design. So much harder than the WSM. I gave them final measurement just...

Here you go. Got the cover yesterday for the 12" extended 18" WSM. I'm happy with the loose fit as i know outdoors it will shrink over time. This is just the cover thrown over the unit didn't cinch anything down. I like that it goes all the way to the ground. I like the job they did.

I've completed the process now for the custom 18" WSM cover now with 12" extension from Coversandall.com. I ordered the heavy duty material that has a 7 year warranty with drawstring at the bottom. I asked for mock up. Designer sent me a couple verification emails in terms of specific...

Thanks TonyUK - good to know.

Brief update - my first run on the 18" WSM with 12" extention (long cover). I went with these folks for now: https://www.coversandall.com/ The process for a custom cover has a bit of a curve but I'm a fast learner :-) I have an order in now for a heavy duty. We'll see how it works and I'll...

Hey thanks for the tip will check it out and report back. Was holding out AFA just giving in to what's available. The current cover on my restored Genises has been holding up really well. It's labeled as covermates which actually is Coverstore. Go figure.

Hey folks. Many of us now have some version of a WSM. For years now I have been running a heavily modified original one with an extension for added capacity, making it extra tall. I also have 1 performer (platinum) that I use for most of my cooking tasks which is also modified with an extension...

Nice Work!

Hello - my project was on the green version. It came from my neighbor for free who bought it new, so original owner. It was in rough shape but all of the original stuff was there. Only thing I couldn't restore was the weight gauge. If someone has one in good working condition It would be nice to...

Yeah - the original point from way back time I was looking to make was when you are getting into vac sealing and maybe sous vide. It pays better to have pro-sumer level bag sealer and chamber sealer. In the long run if one is able to make the investment in something semi-pro you will have a bag...

The Weston Pro 2300 is now almost 22 years old and doing just fine - no new repairs. This unit still gets weekly use, a few times a week. No new repairs from my last post. The Weston Pro-2500 Chamber sealer is now Just about 2 years old - it gets daily use, actually several times every day to...

Hear's my latest: The Weston Pro 2300 is now about 20 years old, replaced the power cord and the foam oval seals this year. Replace the sealing element tape. I bought a roll of the bar tape way back from Mcmaster-Carr and just cut to fit my sealers as needed. So all routine maintenance for the...

I have both as well. I also have BBQ Guru ATC from when they first came out. Never use it on the Performer, only on the WSM. I find that I can control temps just fine without the ATC although it works fantastic. I do use the ATC when I'm doing long and or overnight cooks where I need to run and...

Actually I like Mequite now and then for wild game, beef and duck, depending. Just a taste/smoke source in a base fire.

Will have to try mayo. Wet buttermilk brine was my go to for years for turkey, got that idea way back from K Kruger. Moved dry brining last couple years. Was thinking about mayo this round but changed my mind. Will have to give it a try.

Yes I like Smokenlicious too! Has been awhile but I'm still working on a previous order of mixed hardwood chunks from them, as well as a box of hard maple chunks. I do remember trying a few bags of their lump and really liking it. It was just too spendy to have it shipped else I would have kept...

DanHoo calls out a good point here. When speaking of the main source of fuel for the burn - different types/styles of lump will add their given note, based on the hardwood they originate from. Most of the volatiles that would add "flavor" to a given burn (smoker or grill) using lump or for that...

Just a reference for folks to read at their leisure: everything-you-need-to-know-about-charcoal-from-briquettes-to-binchotan It's a good primer. I love using hardwood lump. For a number of reasons found there. To each his own. Use both and try them out. Lump actually adds flavor that I like...

Hello - that's all I have ever used with my 18" - I would say about 15+ years at least. Same answer for my Weber Kettle. Basically since both were new. I keep a small bag of hardwood briquets for starting purposes on the smoker.Typically Humphreys as I can get it reliably at a grain supply very...

Yes - exactly what I do. Smoke the trim on top rack, pull it when tender through with a skewer, chop and dump the trim into the prepped recipe and smoke under the ribs, etc. My favorite pan for this is the Parrish Magic LIne 14x3 as it just fits nicely in the standard Bullet. But any heavy 14x3...