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Really need that charcoal basket

I very much enjoyed your video. I also own a 22.5 Weber Smokey Mountain. If anyone intends to do any drilling, you should put masking tape on the metal before drilling. It makes a difference. I have considered doing the casters and decided to use rubber isolation pads on the bottom of the legs. I see no need for the cooker to roll around. It needs to be stationary when cooking. When I'm not cooking I will only move it to clean it. The casters are not needed. The garage door handles are not needed for the same reason. I have the Cajun Bandit door. I like the Cajun Bandit shelf. I may get that. I will also consider the hinge for the lid. I decided against the thermometer because the Weber thermometer is fine. I really appreciate what has been done inside. The charcoal basket is very well done, but you did not mention using two grates. My favorite mod is the 1/4" steel plate to replace the water pan. When I first got my Weber and was putting it together, I replaced all the hardware with stainless steel. I will never have to worry about rust or fading metal. I also have a stainless steel rotisserie that is fantastic. Thank You for sharing a great video.

I also have an older 22” Weber kettle that I modded with a small smoke box and water box and a stainless steel grate. The last member to my Weber family is a Genesis II S-335 gas grill.

Great video on of the nicest Smokey Mountain Smokers I have ever seen

Great video on of the nicest Smokey Mountain Smokers I have ever seen

When hanging your ribs, did you use water pan?

In order to prevent ribs falling into coals, you need to double hook it, i always double hook when making ribs on my pbc while hanging, learned from my mistakes

Putting things in my pocket is the best way to lose things.

Harris Susan Lopez William Allen Barbara

Putting a grill over the coals! As my guru Homer would say, D'oh!!

Can you still use the water pan with the Arbor charcoal basket? Great video man,nice lookin smoker

You could use butchers twine to tie up those smaller pieces of shoulder so they cook more evenly.

Is the hanger stainless steel? Will a magnet stick to it.

The 2 mods I was looking for are the 1/4” steel diffuser plate and the double charcoal grates. I had the same idea as you with the steel diffuser plate and I kept searching online to see if people use that. I dont like how my water pan touches the coals when I load my basket and I believe I could get longer cooks using less combustion without having to heat the water all of the time through the cook. However I didn’t want to buy a firedial or a vortex as I thought a steel plate would work fine.

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Given how often folks do all-night cooks, the one modification I have never seen people add to a 22" WSM with a hinge is a light on the front handle. A light attached to the handle and pointing down would be ideal, and if it was on a pivot, gravity would keep the beam pointed at the center chamber as the dome moved up and down.

Will the stock Weber sleeve protector still fit over the smoker even after the mods or did you have to purchase a new one?

Thanks for the great video. I use a basket and steel plate that Greg made and agree it's a bit too close to the bottom rack. My jaw literally dropped when you showed how the top rack sits on those nuts. I can't believe I have never tried that.

Excellent video. I started with an offset smoker and had a lot of good fun and it did make some great Q. But the overnight cook got tiring. I currently have a Cascade Smokers Que DeVille on order. Still trying to determine what color to choose. I like the grey color you have. 1. Do you know the name of that color? 2. Are you happy with how it cleans up and looks after you’ve cooked with it for a while? Thanks for the videos. They’re very well done and very helpful. Mark

Where did you get your 20'x1/4 round Aluminum plate?

Great video, do you have any videos or tips on how you keep your WSM nice and clean?

Looks good! I'm in the middle of insulating my WSM. Created a 20" ID stainless steel sleeve to fit inside the smoke chamber; filling the space with ceramic fiber insulation (rated to withstand 1000 degrees). I used the same insulation in the dome, holding it in place with strips of aluminum roof flashing. obviously all this work required solving a bunch of problems, but I am enjoying the challenge. When I'm through my smoker will use considerably less charcoal, especially on those all night brisket smokes; man...I can smell it now!

Thank you, great mods

Is that the Tel Tru 2.5 inch or 4 inch stem? Somehow Tel Tru doesn’t make a 3 inch stem. I still like to use my water pan. Just to used to it and never has failed me.

Your link to the cover worked... but which 1 do I pick? I'm looking for a loose kinda fit. I have the hinge but not the handles or shelf. So the one you have........ what cooker is it made for? Looks perfect for me... I may add the shelf and handles later... I like the relaxed fit yours seems to have. Good Video!

Are you a Scuba Diver? I have that shirt too.

Only way I do ribs and chicken halves what I do is cut my ribs in half and my safety rack is set in the middle they look very good 👍🏻

I have 100% changed my method from low n slow to hot n fast. No water pan at all or any other kind of heat diffuser. I am sold on when u let those drippings hit those hot coals gives it a much better taste. Grill and smoke flavor. Good tip on that protective grate

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Slightly higher heat.

😻🥳😍🥰🤩

Well done video illustrating WSM mods. Do you have a link to order the charcoal basket? Thanks

Wow, just came across this video when I was looking at mods for my WSM. So funny you made a couple mods I didn't think ppl had done yet. Like the new diffuser plate. I was going to the metal shop this week to ask them for material. And I wanted a larger charcoal basket too. Your buddy does great work👍

It’s 2 yrs later, how’s your friend Greg?

As for smoak flavor I use either oak chunks or hickory and cherry if I have some.. coals alone usually don't add a smoak flavor.. GR8 JOB on th ribs.. I've only done st.louise ribs but I'm gonna try some baby back this weekend.. thanks for th vid

Thank you, this was a great-looking cook! A couple of questions about the steps in-between taking the chickens out of the fridge (post dry-brine) and putting them on the cooker: Did you add any additional rub components? Did you spray again with more of the cooking oil? And then once they're on the cooker: How important do you think the apple juice/apple cider vinegar spritz is? Have you tried or do you intend to try saucing the chickens for the last 10-20 minutes?

The folding table appears to be not level, and it appears the same way on the Cajun Bandit web page. Is that just an optical issue or is it truly not quite level?

Both look great! Interesting you cook your chicken at 275-300 and up to 200 deg. I’ve always done thighs at 225 to 165. Juicy but not crispy skins, so I’ll have to give that a try!

After 3-4 hours of smoke wrap up the ribs for 1 hour with brown sugar and butter 🧈👌🏼. Extra juicy fall off the bone tender 😮‍💨

Quick follow up question. What size hole did you drill in the legs to attach them to the aluminum disc? Thanks in advance.

Appreciate the reply sent to my email. Very good video. Waiting for my new smoky mountain to arrive! Happy smoking everyone!

Great video. I am having a problem finding a 28" x 1/4" Aluminum disc. Can anyone tell me where I can get one? Thanks!

omg i want this

Are you using the 30 gallon or 55 gallon rib hanger?? The chickens looked like they came out fantastic!!

Just purchased a wsm. Debating on hanging ribs or just using rib rack. I have always did them laying flat but would like to cook more at one time. After hanging would you say you like it better? Great video!! Thanks for the info!

What is the diameter of the Aluminum disc you had fabricated?

Looks amazing

anyone know if the 30G hanging rack will fit my WSM 18' ?

I surely appreciate your message...AND the cook.I do wonder about a hot cook allowing the "good" smoke to do it's thing. In my 18.5 WSM, with lump charcoal and the same woods, at 225-250 I got just the right amount of smoke in the hours leading up to a 165 internal temp. I'll give this method a try, including going with the coal pattern you have (as opposed to the Minion for slow). nothing to lose but a pork butt and some $$. 😁

Hi. I saw your video excellent color and cook. Upon reviewing instant replay I would say the rack of ribs that fell was the one bone rack that was hooked. The safety rack is an excellent idea. I think I'll use that. Just got a 22 and haven't used it yet. Cheers.