Frankenstein WSM

[Mildo]

Perhaps someone will be interested in this setting. OTS 22 (unmodified) sits on WSM 18 sealed with stove door seal and foil. It worked 9.5 hours quite well. More grill space is better sometime.

A little crazy but funny experiment. Have a nice weekend everyone.

 

[JimT]

Very cool!

 

[Rich G]

Creative use of your spare Weber parts, Mildo! The ribs and pulled pork look fantastic!

R

 

[Rich Dahl]

I love it Mildo! The ribs and the PP look great! I have an 18.5 WSM and now I'm on the hunt for a silver 22.5 kettle.

 

[Robert-R]

Nice. I'm a fool for modifications & really like that. Ribs look super. Was that a small butt you shredded?

 

[Phil Perrin]

Nice job Bubba!!
The food looks amazing too.

 

[Mildo]

...when you are out of work on Sunday, because you worked hard on Saturday...

 

[Jim Lampe]

Sir Mildo, you have now added "Genius" to your name!

 

[Mildo]

Sir Mildo, you have now added "Genius" to your name!

No genius, Jim. I just look to the right, to the left, and I just used the idea of someone else, someone who was willing to share his idea. And you are one of them, for example

 

[Timothy F. Lewis]

I think “Weber Visionary” might be an appropriate moniker! That’s a great modification, I think I saw one like that done by a guy in Texas too. I have come up with some pretty “interesting ideas” but have not put them into practice....yet.

 

[BFletcher]

I'm glad I got the WSM 22 before the wife saw your creative mind at work

 

[Bob Correll]

Super looking cooks and photos Dr Frankenstein!

 

[Dustin Dorsey]

I'm thinking more:

https://www.youtube.com/watch?v=65XSHM3jlAY

Pretty cool, Mildo!

 

[Cliff Bartlett]

Very creative Mildo! Everything looks neat as a pin and I admire your slicing skills on those ribs. That last shot of your pulled pork is stunning. Excellent cook!

 

[Barb D]

Great idea Mildo, and the ribs and PP out of sight.

 

[Randy G]

Mildo. What type of temperatures were you getting in the “upper chamber” of frankensmoker?

 

[JPetermann]

 

[Mildo]

Mildo. What type of temperatures were you getting in the “upper chamber” of frankensmoker?

MM, lighted about 12 Weber briquettes, the temperature was maintained around 220-240 degrees for 10 hours without problems.

 

[Randy G]

MM, lighted about 12 Weber briquettes, the temperature was maintained around 220-240 degrees for 10 hours without problems.

Fully open vents on the kettle?
What about the WSM?

I have an old kettle that is missing the ash cleaning system. Looks like I found a use.

 

[Barb D]

Awesome cooks and everything look fantastic. Great idea on using the spare parts.