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Yes sir, but by all the discrepancies in Amazon product descriptions I’m not too surprised. I clicked on your link and ordered it from there. It’s not too deep but it’s 15” ID, and over 16” OD. This was actually the second time I’ve ordered this pan. A month or so ago I cancelled the order...

An Old Country Pecos from Academy is a good deal as long as it has a decent build. If you’re patient, though, you might find a decent offset used like I did. I actually sold both my WSM 18 and 22 for the flavor I get from my offset. I also sold a vertical offset smoker I had because it didn’t...

Heads up. Ordered this pan using Chris’ link off Amazon but it’s too big.

So skin up the entire time. That's what I would've done had I not been directed otherwise by the wing recipe that came with it. I'm anxious to try it again, and actually will do a head to head comparison with charcoal baskets centered in one kettle, and the medium Vortex in my...

Call me a sucker for gadgets but I finally bought a medium size Vortex. My wings turned out pretty good tonight but unfortunately, I found no "pleasant surprise". As I had expected, the thing is like a volcano, and this means two things. First of all, I don't recommend ever using a plated grate...

My 22.5" grate sits flush with medium sized Vortex under it.

22.5" wsm w/ mods & upgrades SOLD SOLD on CL

Funny. Actually, don't think I'll be smoking any crappie, bream, or catfish....although smoked catfish is supposed to be pretty good.

Yes, I know what you're talking about. I believe he's out of the old boot factory.

Folks, I'm selling my big 22.5" WSM. I just don't do cooks big enough to justify keeping it and am saving for a fishing boat. So as for mods, it has middle grate strap supports (extra grate included), extra top vent for high heat cooks and faster start-ups, probe cable slot, and midsection...

Jerk seasoning and Blues Hog? I'll have to try that.

And brand trust is what sells Kingsford in the blue bag. What a strange way to capitalize on what's made them successful. ??

I like the recently posted idea of draping it over a cheese grater.

Bill, most folks will tell you to just foil the pan empty to keep the drippings from burning on the bottom of the pan. It's up to you, though. Lately I've been smoking pork butts in my 18" with a Guru PartyQ and having done it both ways, I prefer the clay pot base in the pan. The cooker...

Not wanting to rain on anyone's parade, but my experience with cast iron tells me a two zone fire is a much better way to go.....so I'd get a Ranch Kettle! :-)

Did you leave the pan out like the OP did? That's more important than the temp in my experience. Bill, the chicken looks outstanding!

SO TRUE! And so funny...although it wasn't too funny yesterday. Top portion of bag of lump was great, but what I poured into the two chimneys for my big kettle wasn't. Had to light more and finish the 13 pork chops on my Performer. I can't remember last time this happened but it was the...

Never tried it, but I've heard to butterfly pork butts if you wanted a lot more bark.

YES, and there's a couple things to consider with the larger clay pot base sitting on top of the pan, particularly if you cook much meat at a time. With a smaller clay pot base in the bottom of the pan you can still use a couple of pieces of foil over the top of the pan to catch all the...

Yes, for an 7-8 pound butt I'd plan on 12 hrs or so if cooking the entire cook at 225-250 by the gauge or grate temp with water in the pan. EDIT: (However, it wouldn't hurt to plan on 14 just to be on the safe side if not foiling. For whatever reason, seems like a lot of my overnight water pan...