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I've tried ALL the methods for the Bullet heat regulation...no water in use the past 5 years...it just rusts the interior parts. The 18" Bullet has the Brinkmann/Piedmont set-up wrapped in foil for clean up purposes...quite fool proof The 22" uses the water pan (empty)wrapped in foil, or with...

Spent a short amount of time modifying the Weber rotisserie ring to interface with the 22" WSM. (Sorry no pix, as yet). The first smoke was 2 chickens mounted upright on tower stands, with a rack of St. Louis cut ribs spinning above. Some observations: a WSM heats somewhat inconsistently in...

Been too busy to finish the rotisserie mod as yet...working to get the 22" Bullet cylinder mounted on the Performer kettle first. Need to borrow a friend's stepped drillbit to cut the appropriate holes in the rotiserrie ring for the 'upside-down' mount. Maybe EZ-Que has a model that would fit...

My 22" arrived yesterday & is now fully assembled. The Weber rotisserie ring looks to work if mounted upside down (as others have mentioned), with some new holes drilled for the spit, et al. Placed the cylinder on the Performer, with the rotisserie ring on top. Total height appears to be...

I used the WSM at 6200 ft. for a number of summers. Water pan should be covered in foil, but no water. Charcoal briquets with lump coal added in. All air vents wide open to keep the fire heated up just >250 degrees if possible. Lack of air is generally the source of problems at higher...

Specifically, what are the issues? I had planned to mount my roto unit on the new 22" WSM.

I did mac & cheese in the Bullet...the summer outside temp was too high to fire the inside oven without creating a domestic 'situation'. So my 'smoked bacon M&C' went into the Bullet for approximately 45 minutes (top rack)@ 325 degrees. Used only a tiny amount of wood, as the bacon had been...

I've been using the 2 Brinkmann pans for a couple years now. No hardware, magnets, etc... just 4 small pieces (one inch long)of half-inch metal conduit in the bottom of the lower pan. Set them at the 12-3-6-9 positions...or wad up some aluminum foil in the bottom of the lower pan. It all...

Bought the 2nd Brinkmann pan...thought Id give the 'waterless' plan a try. Took a wad of aluminum foil and put it into the bottom pan, placed the top pan to rest on the foil leaving a half inch space between pans. Smoked 2 chickens in 4 hours...as before, perfect! The same results with 3...

Drinking: Whites...German riesling, sauvignon blanc, Vouvray. Reds...pinot noir, Cru Beaujolais (buy the best!), zinfandel, syrah, & Rhone blends. Grain in the glass...Red Tail Ale, Sierra Nevada PA, or any respectable micro brew. Music: anything from the Ultra Lounge or Bachelor's Den...

Another successful 'Smoke Day' with 4 racks of baby backs done over five hours of cherrywood blended with Kingsford. The last hour featured some bacon strips smoked on the top grill for a sideline snack. All this washed down with some killer zinfandels from Turley & Carlisle.