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Has anyone used the Arbor Fab basket long term while cooking with hot n fast type temperatures long term? Im wondering how well the thinness of the metal used in the basket handles the heat? I noticed mine was glowing red last night while I was running my WSM around 375 degrees for about an hour...

So I have been using my wsm like a santa maria/grill by removing the water pan and cooking with vents wide open top and bottom. However in order for me to get the temps higher faster I find cracking the lid helps. So im wondering if anyone has added extra vents to the lid for this purpose and if...

So I just ordered an Arborfab basket for my 22" WSM but I have a question: ANYONE HANGE RIBS WITH THE LAVALOCK RIB HANGER AND USE THE ARBORFAB BASKET? DID THE BASKET INTERFEAR WITH THE RIBS? Sorry about the caps..I hit the caps lock button and didnt want to retype. Thanks, Nate

Has anyone resourced a cover that fits the 22” WSM with a lid hinge and the Cajun bandit fold down side tray?

So, I just finished cooking three racks of baby backs on my 22” wsm. It took about 4 hours and 20mins to get them done at 275 degrees. I was expecting it to take closer to 3 hours. My question is; Is it normal to lose the bottom one to two ribs that are hanging closest to the charcoal? The...

Im going to attempt to hang some baby backs in my WSM here in the next day or so. Im trying to get an idea of cook time when hanging vs the normal indirect 3-2-1 method. Im not planning on wrapping these ribs though. so any input on how long it ahould take for baby backs and spares? thanks!

So I have been using Royal Oak Lump for years, most recently in my 26" Kettle w/ the Slow n Sear. Now when I use it in my kettle it burns hot n' fast and I usually have to add more lump when smoking a pork but or ribs. Has anyone used Royal Oak in the 22"WSM? When using the stock coal ring...

So, im going to install a lavalock gasket on my 22” wsm before I use it. Question I have is have any of you guys installed it on the cajuin bandit door? If so should I mount the gasket on the door or the cylinder? thanks!

Ok, So I want to do a test with my ribs. I got two racks of spares that I'm going to trim to St. Louis style ribs. After that I'm planning on smoking them on my 26" kettle for 3 hours and either wrap for 1 to 2 hours and take them off. Once I take them off I was planning on leaving them in the...

Hello, Just wondering if anyone has had the same experiences as myself. After moving up from the 22" to a 26" kettle I have noticed that it is a bit more difficult to attain the temps that I would usually get when using the 22" kettle. Specifically I have notice that when using kingsford blue...

Hello, cant find any info on the net so thought I would try my luck here. I just bought a new fridge for my garage and threw 30lbs of frozen turkeys in it to thaw. Problem is I have the fridge set low and the freezer set high and my ice cream in the fridge is anywhere from 15-22 degrees. It...

Hello, Just finished up mounting the New 26” into the grill cart! I set the grate height is at 36” Still waiting on the SnS and lid gaskets also need to treat the wood. Any way, let me know what you think!

Hello, has anyone used the WSM Extended Rack support kit from Cajuin Bandit? https://www.cajunbandit.com/product/cajun-bandit-22-5-weber-smokey-mountain-extended-rack-support-kit/ How does this work? Does it lower the water pan to provide 6" from rack to rack? Thanks

Hello, New to the forum this is my first post. Im eyeballing the Weber Ranch kettle and was wondering about the quantity of initial lit charcoal needed to hit an initial cooking temp of say 350, 300, 275, and 250 degrees. I would be wanting to use this kettle for either smoking brisket hot...