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ive done a lot of comparisons between my 22 kettle vs 18 wsm as far as smoke flavor goes and I always lean towards wanting max smoke flavor...and in that case the wsm edged out the kettle and I chalk it up to the fact the fire is closer to the meat in the kettle requiring choking down the...

I would definitely take it apart and reassemble it, I personally like putting it together myself because the workers at these stores generally dont care about how well it is done. The wsm is the best smoker for the money imo and ive had a bunch of different ones

I downsized my grill-smoker collection last year, sold my wsm after purchasing a stick burner ...but then sold that right before moving in late summer. Ive been using my 22 kettle for everything since. I may not buy another smoker and just get another performer or wsk and have only one do it...

https://www.hunsakersmokers.com/collections/kettle-upgrades-mods/products/firewall-air-diverter

any body shop guys think that ding could be popped out? would you paint it or just leave it and just keep it covered to prevent rust?

what do you think this is worth? the guy wants 700 Im thinking more like 300, I think the ding in the back and finish would bother me @700

https://www.amazon.com/dp/B0BJMTB9LJ/?tag=tvwb-20 anyone have one of these? is it flimsy?

large size new metal trash can, had it sitting in my garage unused and decided to store charcoal and wood chunks in it and just stuck with it.

Had a performer with gas ignition, I did use it some but not all the time. Im used to the chimney start now with weber cubes or paper towel-veg oil method

I work in tech, I dont like the direction this is going...it will be used for good , and bad ...will leave it at that

ive determined I prefer to hang chicken, this photo is turkey breast which turned out good but chicken is outstanding. The dark meat gets done exactly the way I want it since its slightly more exposed to the heat with dark side down

I have a coworker who loves their traeger, Ive tasted food off of it and it barely had any smoke flavor but still tasted good. I know they had an issue with it feeding once and they thoroughly clean it every cook. I prefer the wsm flavor for smoke and charcoal for grilling

I split em right down the middle into halves, maximizing exposure to rub/smoke...better cooking experience

nice, Ive been lurking on marketplace alot and found a two tone copper mist mid 70s on FB but the price is a bit steep

paper will breathe, foil retains more moisture I use the "boat method" for brisket- foil on bottom and paper covering the top then roll up the foil on the sides pork butt - foil after stall , no paper paper will protect the bark with very little softening foil will soften the bark somewhat

I used to have a binder with clear plastic covers with printed pages in it, now its one note on pc or notes on my iphone, and some plainly stored in my head ....I like to simplify ingredients so Im always tweaking them, plus when I decide to make something the list of items I need to buy at the...

something to try in the future to mitigate white smoke is to use smaller than fist sized chunks of smoke wood , chop them down to say 1 inch thick x 4 inches long. Going even further, Preheat them in the oven at about 300 degrees for 30 min on a metal pan before putting them in the fire, also...

this is one reason why I stopped using sand years ago and just went with an empty covered water pan

I recently burned through a bag of JD lump from HD, 2nd time trying it and its some good stuff if you can swallow the price

honda outdoor power equipment engines are legendary