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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 04-14-2011, 10:57 PM   #16
NorthwestBBQ
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Quote:
Originally Posted by Harbormaster View Post


These are my first two.
The one on the left is the worlds oldest documented WSM. It has a B date code. I have since retired it as some of the porcelain on the inside of the charcoal bowl started to bubble and chip.
The other one I bought in Appleton, WI (90 mile drive during a blizzard) for $80.
The device you see is my custom lid hanger. It's made from garage door opener track, gas pipe, and an electric fence post. (If the women don't find ya handsome, they should at least find ya handy).
I'm loving that lid hook.
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Unread 04-14-2011, 10:58 PM   #17
martybob
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Here is my WSM. I think it might be one of the first ones. Can't document the age cuz I cant find a date code. It makes some really good Q tho.
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Unread 04-14-2011, 11:00 PM   #18
NorthwestBBQ
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That's a classic WSM. Really nice.
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Unread 04-14-2011, 11:26 PM   #19
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....and I even like the concept of a WATER pan. It makes for a steamy environment, no matter how much meat you have on the cooker. Also, I find there are two times in a cook where the water really helps keep temps under control: a few hours into a cook after the meat gets hot (and I'm likely busy or in bed)....AND toward the end of a cook when you're checkin' or glazing, messing with foil, etc.
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Unread 04-14-2011, 11:39 PM   #20
NorthwestBBQ
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I use a weed burner to light my Blue K. MY WSM loves it.

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Unread 04-14-2011, 11:45 PM   #21
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Popping her cherry early in the morning like the Gap Band.



Later that day, standing guard.



Another day and still guarding!



He wont quit!

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Unread 04-14-2011, 11:49 PM   #22
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I learned on a Char Griller offset, but got tired of having to tend it constantly on long cooks. Bought a 22.5 WSM over a year ago, best $400 I ever spent.
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Unread 04-15-2011, 12:04 AM   #23
NorthwestBBQ
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Me too.
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Unread 04-15-2011, 12:10 AM   #24
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Made In USA
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Unread 04-15-2011, 07:43 AM   #25
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Here's one of my 2 WSM's decorated for xmas.
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Unread 04-15-2011, 10:21 AM   #26
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Quote:
Originally Posted by NorthwestBBQ View Post
I use a weed burner to light my Blue K. MY WSM loves it.

Great idea using the little wsm ring, Michael. I wouldn't go any other way on a big wsm for shorter cooks.

By the way, what's the advantage of lighting with a torch? I used one all the time to light my old UDS, but I usually just dump about a chimney's worth on top in my little wsm. I use so much lit from the beginning since I usually load it up and use water in the pan.
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Unread 04-15-2011, 03:02 PM   #27
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Quote:
Originally Posted by Dave Russell View Post
Great idea using the little wsm ring, Michael. I wouldn't go any other way on a big wsm for shorter cooks.

By the way, what's the advantage of lighting with a torch? I used one all the time to light my old UDS, but I usually just dump about a chimney's worth on top in my little wsm. I use so much lit from the beginning since I usually load it up and use water in the pan.
A chimney takes 20-30 minutes to get the coals hot. With a tourch, I can get the coals ready to go in about 3 minutes!
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Unread 04-15-2011, 04:22 PM   #28
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Here's me and two of my WSMs at our one contest last year.
10th chicken
10th ribs
5th brisket
10th overall.
Yeah. We pretty much rocked.
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Unread 04-15-2011, 05:17 PM   #29
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Nice stand.
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Unread 04-15-2011, 05:18 PM   #30
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My baby has changed over the years. Still the best smoker I own. Rock steady temps. Simple and functional design.
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