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Thanks Mike - no worries, i'll measure when i get home!

Mike L - Do you recall the dimensions for the flat stock that you used to make your handles? How far apart are the bolt holes?

ABT = Atomic buffalo turd - its essentially a jalapeno popper. Heres the recipe that i use http://tvwbb.com/showthread.php?18021-ABT-S-my-version

Due to scheduleing issues we had to move Smoke Day 9 back a day. I made 2 pork shoulders and some ABTs. One of the pork shoulders was Renowned Mr. Brown and the other was Renowned Mr. Brown with some Ghost Pepper! smoker rockin' and rollin'. Had to place the smoker on the base of my smoke...

Cool design Mike - i didn't think of using the stock plastic grips with some new 'brackets' like that

Thanks Guys! @Dwain - I haven't seen garage door handles that would fit a 22" - where did you find yours?

I have a 22" WSM and I was thinking of making some handles for the midsection, but i still want my stock cover to fit over the unit when the handles are on. Do people with midsection handles (either 18 or 22" WSM) still have clearance for their covers?

Hey Greg, sorry about the slow reply on the measurements you wanted - here they are This is the distance between the edge of the roof and one of the roof joists This is the distance between the two roof joists

Thanks Guys!

I've primarily used apple (and a little cherry i think) in my cooks based on the articles on the VB Cooking Topics and my overabundance of apple wood but i was thinking about using some hickory smoke wood that I have laying around. For Smoke Day 9 i was planning on doing a pork shoulder or PSB...

When i bought my 22" WSM i noticed a thin film of some sort of residue (presumably from the manufacturing process) so i did a quick burn in with 3/4 of a chimney fully of briquettes to get rid of that. Other than that i let my normally cooking build up a good seasoning layer.

thx Ron - i'll try that for my smoke this weekend!

Great tip Ron - i'll freeze first, then vacuum seal! What do you use to freeze the meat first? Just a ziplock bag? thx Chris!

Thanks Greg! the vertical latches between the roof and side-walls have no play - they're pretty snug. The latches between the back wall and side walls however are a little loose.

Hey Greg, During the cook from the pics above there was light rain in the morning - the thompson's water seal made the water bead right off! I'll measure that dimension when i get home today. I did notice that I put all the latches going one direction, why does the orientation matter? thx Matt

Hey TVBB, Has anyone ever tried to freeze leftovers? I wanted to freeze some leftovers with my vacuum sealer for the long winter months. Matt

Hey Greg, here are the answers to your questions 1) I am using some standard magnet closures (2 of them) that I found in Home Depot's cabinet hardware isle 2) You are correct, i have a 22" and it fits great! I have a few inches of clearance on either side and front/back. 3 and 4) For the...

Have people tried to vacuum seal and freeze leftovers? I was going to try that to save up some good smoked PB for the long winter months!

This looks amazing - but i need to ask a newb question. Whats PSB? I need to cook me some of this!

Here are some additional photos here's a close-up of the lateral "stoppers". These are screwed into the back wall here's a better shot of the lid hanger and back wall and here's a shot of the pork shoulder after the rest period. This was the Renowned Mr. Brown recipe