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I just can't get myself to spend that much on something that has less cooking area than my 22.5 Kettle.

Count me in. I'd love one of these.

I think you should read This

Did a couple dozen chicken wings. Teryaki and Sauced.

grats. I'm with Gary S. on the "start cooking" bit. You may find that you don't need those mods to be done at all.

Without pictures it will be hard to tell. Is it possible you are seeing Creosote? What kind of wood did you use?

Ah, understood. Think I saw it on Netflix.

That is brilliant with the glass door cooler. Might have to see about that one. Might work well as a Lagering chamber as well. Family usually brings me something special when they go out and about. Otherwise we have a group of guys go out on bandit runs.:cool:

Duffy, I've grilled and smoked Fish on a Weber Kettle and never had any issue with residual flavors. Being the WSM is a bit larger than a Kettle, I think you can Smoke away and not have any issues. I bring the smoker up to temp (or close to it) and then set the meat on the smoker. Most here...

Jon Des, Haven't seen those. Good reviews? To no one in particular: I'm not sure what I do could be called "heavy swilling" (to use Jon' D's Term) anymore. I certainly have my go to session beers. Those beers you take to the lake, or a family get together and sip on all day and it has little...

I'm going to preface this with a disclaimer: However you may feel about the IBU as a measurement, it is what we have. The IPA, by its very nature will be hoppy and more bitter than many beers as a result of the clean overall characteristics of the "baseline" beer. The resulting bitterness in...

I've done both, in various circumstances and different cuts of meat over the years and I just haven't seen a difference or heard a compelling argument to convince me there was a difference. Some guys are gonna swear by their method. That, to me, is where the FUN in BBQ is. Comparing methods...

Without a doubt. 22.5

I'd use the 22 you have and spend the 500 elsewhere.

Started with kettle here too. It isn't the Diameter that makes it big, It's the height. The thing easily hits the middle of my chest with the top handle and I'm average at 6 foot tall.

Samuel Smith's Oatmeal Stout is delicious. That is all.

Do not soak that pan in Soapy water. Iron is a porous metal, It will take on that soap. When you season the Pan, it gets the oils into those same pores. by soaking it, you are undoing all of that.

I'm going to agree with Bill here. Run that Smoker all year. It's not a weather event if I'm not out putting something dead on a fire Smoked a Turkey on the 26th for a belated Christmas Dinner...was 20 degrees out. Best durn turkey I ever ate. (so far)

Head Country Original and SBR Every time I go to making my own It starts to taste like Head country.

If you want a good and hard Bark, It's been my experience that you do not want to foil the meat afterwards. Pull that bad boy off the smoker, rest it out in the open, and serve. There are some things to consider: This means if you are having a gang-load of people over, you need to make sure...