DuncanW
New member
Hey all, new member here from southeastern Massachusetts. I've been smoking meat for about 15 years; started on a propane box, went to a cheap offset smoker (sorry,) and picked up an 18' WSM about 5 years ago. I LOVE THIS COOKER!!! She's a great rig and I've bought quite a few accessories for it over the years including one that I made last summer. The accessories have really made this a do-it-all smoker, capable of cooking for some very large crowds. The setup is:
18" WSM
Auber controller
Cajun Bandit expansion set (extension ring, door, charcoal basket)
Hunsaker rib hanger
Warhead rack system (my design/name)
Looking forward to seeing what you guys and gals are doing with your equipment, here's a few pictures of my last cook. I did St Louis style ribs for the plant I manage, 18 racks on the Hunsaker, 15 pounds of Texas beans, and 20 pounds of collards. The ribs admittedly could have used another hour to be up to snuff, but the natives were getting restless. The two burner stove you see pictured is Camp Chef.
18" WSM
Auber controller
Cajun Bandit expansion set (extension ring, door, charcoal basket)
Hunsaker rib hanger
Warhead rack system (my design/name)
Looking forward to seeing what you guys and gals are doing with your equipment, here's a few pictures of my last cook. I did St Louis style ribs for the plant I manage, 18 racks on the Hunsaker, 15 pounds of Texas beans, and 20 pounds of collards. The ribs admittedly could have used another hour to be up to snuff, but the natives were getting restless. The two burner stove you see pictured is Camp Chef.
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That's an impressive load of pork, and a mess of beans/collards to go with 'em!
