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Hehe, you're gonna pull it outta me aren't ya! The 'is this oak' question was a last minute request and I didn't get the confirmation until it was too late. I had to go with hickory since its all I had (for sure) and it was a bit strong for the meat even though I only used 3 2" chunks...

Thanks guys! Funny how sure you can be of something until you have a prime rib riding on it

Sorry for the lack of bark, but going through the woodpile trying to identify a piece of oak for some prime rib. This look like red oak to you guys? This is in Northern Va if that helps. Thanks!

Brought it inside to acclimate, no chipping at all w/ the unibit. Just had to file some burrs down on the inside. Very easy install and happy w/ the way it turned out! Went 7/8" from the top of the lip to match the top bracket bolts and keep it uniform. Thanks to everyone for all the tips.

Interested in any benefits as well, pulled the trigger on one last nite.

I'm the proud owner of a new #4 UniBit. I love jobs that require tool purchases

Thanks Tim, will do the painters tape for sure, looking at a uni-bit as well.

Hey guys, New WSM 22.5 owner, and just received the grommets from Cajun today. It's about 30?F out, and I was wondering if it'd be worth waiting until later in the week when it warms up to drill these out. Wondering if the colder temps would promote chipping of the enamel when drilling or not...

Will defer to the experts but from noob to noob, it's my impression that the only difference is that it will take more fuel to do the equivalent temp on the 18.

About 12 hours into the apple brine here on a 12#'er myself. It's not supposed to be smelling delicious at this point I hope

Been having a bit of a time determining what 4oz of ginger translates to roughly in "thumbs" or inches. Anyone have any input on this? I'm a little gun shy on ginger and don't want to ruin the whole thing. Thanks! -JD