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1
Member Sales & Trades / Re: Damper wanted
« Last post by Kneab on Today at 09:15:58 AM »
https://amazenproducts.com/smokers/amazen-pellet-smoker5x8/

This is what I use.
Works great in a wsm or grill.
Tube or maze, low heat and good amount of smoke.

Sent from my SM-G960U using Tapatalk

2
Charcoal Grilling & BBQ / Himalayan Salt Block Grilling
« Last post by Raindog on Today at 08:53:37 AM »
Anyone have any experiences with grilling on a himalayan salt block?
3
Meetups & Events / Re: STL 2020 Meat Up!!!
« Last post by JEBIV on Today at 08:42:42 AM »
becoming another traveler to meetups are we ?
Possibly...I may be becoming a copycat


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Reality is that it's fun !!
4
Meetups & Events / Re: STL 2020 Meat Up!!!
« Last post by brewtownbeatdown on Today at 08:30:22 AM »
becoming another traveler to meetups are we ?
Possibly...I may be becoming a copycat


Sent from my iPhone using Tapatalk
5
Member Sales & Trades / Re: Damper wanted
« Last post by jacko1962 on Today at 08:29:43 AM »
@Walchit Yea I am going to take a spare ash pan it put vent and holes in the bottom I modified a SJ bottom grate to fit inside the ash pan sitting on screws.  I can now add some coals and wood chips to smoke my cheese. 
6
Cajun Bandit items are 10% off through Feb 25. Use code:MARDIGRAS


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7
WSM: Weber Smokey Mountain / Re: Pimped my Used WSM 22.5
« Last post by bamakettles on Today at 07:38:37 AM »

Correct, I will use one or the other.  I have them in there for storage.  Will probably try lining the pan with HD foil and use sand.... I also want to compare the diffuser plate with that.  This one was missing the water bowl when I bought it and the weber replacement was more expensive than both the SS bowl and the firedial.
8
Weber Grill Forum (Grills, Accessories) / Re: 2 AT A Time
« Last post by sonofabutcher on Today at 07:37:17 AM »
I would set them both up for 2 zone indirect cooking. If the proteins are thick then reverse sear would be a good method. Light a chimney and dump 1/2 in each and slowly bring the meat up to temp. When the meat gets 90 ish degrees light another chimney to add more hot coals for the sear. What ever final doneness you’re  shooting for pull the meat 10 degrees before and let rest for 10 minutes then sear.


Sent from my iPhone using Weber Kettle Club
9
WSM: Weber Smokey Mountain / Re: WSM covers
« Last post by jmiester on Today at 07:34:49 AM »
I just use a 26 Kettle cover on my WSM, especially if u use any external accessories like a hinge lid or added handles..


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10
WSM: Weber Smokey Mountain / Re: Pimped my Used WSM 22.5
« Last post by ClubChapin on Today at 07:26:20 AM »
View of the gasket material....


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That door looks really well thought out and engineered. I like my CB door, but this is a nice step up.


You wouldn’t normally use the diffuser plate with the water pan, correct?  One or the other?
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