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WSM 22 hatch.....just need to trim it up a bit now that it is dry.

I just checked my gasket maker and I too have the stuff by Island Outdoor.

Good point. The coals are just about out when I’m finished with my smokes, so it might go out soon after with the damper open or closed. I’d need to over briquette to really know.

I’m just looking for added consistency in temperature . I figure that the leaking areas adds oxygen to feed the coals.

I’ve yet to buy the Cajun Bandit door until I at least give this a try. Has anyone tried to seal their door hatch to prevent heat/smoke from escaping? The stuff I have came as an added bonus when purchasing the lid hinge on Amazon. Currently, I’m trying to clean the door hatch so I can...

I’m going big to start! 15.7 lbs. packer brisket. The plan is to rub with 50/50 kosher salt and black pepper, use Weber briquettes with post oak chunks and smoke at 250*F. I’m still trying to find but her paper and deciding on what time to setup my WSM 22”. Probably do an overnight and...

Hello again. I’d like to try this smoke for a big occasion once the daytime temps here in New England start rising. The packer would be placed on the lower rack and the ribs hung vertically with a gateway rib hanger. I’ve yet to try the hanger, so I’m not sure how low the ribs would hang...

To your point, the full ring of charcoal did die down, but I’m not sure at what point in the cook. It may have been around 110* internal and that may have been around 1.5-2 hours from completion. When I realized it was dwindling, I started to throw some handle fulls into the basket. Maybe 30...

I only opened the smoker when the fan’s high temp alarm sounded. At that point the bottom vent was closed and the only top vent was cracked to a pencil width. That was a consistent temp for 3.25 hours using the minion method. It was only when the alarm sounded that I went looking to remedy...

I’m getting better and better with every smoke, but I haven’t done a Boston Butt in a year. It’s a 9.25lb butt that I started this morning with the CyberQ fan maintaining a temperature of 250*. I filled the water pan 3/4 full with like warm water. Everything was going nicely at 250* for the...

All good responses and I’ll have a look at that link. Thank you.

Any pictures of the chicken halves hanging? Curious as to how you did it. Thx

Hi there. All of my WSM 22" cooking has been on the top level only. So far, I been fairly good at producing pulled pork and rakes of ribs. Recently I purchased the rib hanger from Gateway and I have a few questions. Also curious about two grate smoking and your experiences as I have never...