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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...

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...

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...