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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 04-14-2012, 07:56 PM   #121
Toast
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The WSM Changed my BBQ world.

Here with handles, ET 732 and Cajun Bandit SS door mod:



Great thread!

The dedicated site for the WSM is www.tvwbb.com
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Unread 04-14-2012, 08:03 PM   #122
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Quote:
Originally Posted by chrisjen View Post
I have to get that if it works even half as awsome as it looks it has to be great!!
They work so well it is scary. These things are just flat-out-stupid-easy to run, once mine hit the temp I want I don't have to monkey with it unless the weather changes drastically.
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Unread 04-14-2012, 08:15 PM   #123
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here's my Webegg

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Unread 04-15-2012, 01:45 AM   #124
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Nice!
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Unread 04-15-2012, 01:02 PM   #125
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here is my set up..

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Unread 04-15-2012, 01:05 PM   #126
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http://imageshack.us/photo/my-images/204/p8300020.jpg/
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Unread 04-15-2012, 01:07 PM   #127
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my set up
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Unread 04-15-2012, 01:36 PM   #128
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sweet Tyotrain I,m fighting the wind bad today
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Unread 04-15-2012, 02:50 PM   #129
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Quote:
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sweet Tyotrain I,m fighting the wind bad today

The wind can really suck the heat out of a cooker.. Hope end up having a good cook and good luck.. BBQ UP
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Unread 04-15-2012, 03:18 PM   #130
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Quote:
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my set up
That is too cool. What size is the trailer box?


Chuck
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Unread 04-15-2012, 03:47 PM   #131
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Quote:
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That is too cool. What size is the trailer box?


Chuck

the inside is around 4x8..
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Unread 04-28-2012, 12:42 AM   #132
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My first WSM.Love it!!Loading it up with ribs and brisket for a family bbq in a couple weeks will have pics of that! Side table isnt tall enough need a couple bricks.
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Unread 04-28-2012, 06:41 AM   #133
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All of you need to get some good handles on those WSM's...





Contact Marty....


Cheers!

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Unread 04-28-2012, 08:06 AM   #134
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I'm jealous of all you good people. I've got a modified ECB...I've had it for about a year now, and I can usually get some good Q out of it, but it's a nightmare on a windy day! Also, it's fine for baby backs and spares, but can get a bit clogged up in the ash department on a longer cook. Sadly, where I live (Taiwan) doesn't have any Webers...Maybe one day...Sniff, sniff...
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Unread 06-30-2012, 07:26 AM   #135
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Another big fan of the WSM's, I have both sizes and love them both. I have a question and I've done a lot of searching but have only found a couple threads and they didn't really have much information so I thought I'd see if any of the hardcore WSM fans can help.

I'm going to do three racks of spare ribs tomorrow and I want to try it without the water pan, just for something a little different. My usual setup is no water just the foil lined pan, which works great, but I want to see how it works with no pan at all and would like to see if anyone's got any first hand experience they'd like to share.

I had a UDS which I built and also liked a lot but gave it to my son a couple years ago. I would like to try to replicate direct heat that the UDS uses with the WSM.

Here's a couple shots of my "smokehouse" and smokers, and thanks in advance for any tips.






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