Well, it's a long tale on how I got to this point in my smoking adventures. A little background, I come from the Propane arena. A few weeks ago I was chatting with forluvofsmoke (Eric) (via email) and he mentioned how great the Weber grill was and how pleased he was with the charcoal scene. Well, I went out and bought a Weber 22.5 One Touch Gold (OTG) and got busy learning the finer points of grilling with briqs and lump. After some great sessions with some steak, chicken thighs and half chicken, I had to see if there were more to this charcoal scene. Of course, the WSM and it's popularity jumped to the forefront. The price though is a little rich for my pocketbook (a case of too many interests and a very thin pocketbook). Was talking to Todd Johnson (Mr AMNS) (via email) and he mentioned seeing an adapter for the Weber that would convert it to a big smoker. I checked it out and immediately jumped for it.
Here's a link to the site. http://www.smoke-ez.com/index.php/ It gives you a decent picture/image of the set up. As I said, it showed up yesterday, courtesy of Mr FedEx. Excellent construction, all the parts are there of course and more importantly, for me anyway, the E-Z is Made in the USA!!! Unfortunately, I have to wait until tomorrow to do the first run but I'm impressed with the fit and construction. Next adaptation is going to be the Weber rotisserie kit that I just ordered. Since the rotisserie was designed for the grill, it should fit just as well. Oh, and then there's that battery operated rotisserie motor I saw.
The E-Z has a hole in the side at just under the top grill level for the probe wires, which is a plus. There's no access door but if it's set up properly (and it does have handles on the sides), it shouldn't be a big problem. I could always drill another hole at the location of the bottom grid to run temp probes for any meat on that grid, if needed.
I do have a question for the WSM users: How important is the thermometer in the lid? Do you really use it or depend on your remotes more? The reason I ask is because the Weber grill lid does not come with a thermometer and I'm wondering if I need to add one.
So, now, that's the end of this tale. Conclusions? First and foremost, don't chat with Eric and Todd so much. They will lead you down less frequently traveled paths. What I'm trying to put together is a compact system that I can throw in the travel trailer when we hit the ways and byways between here and there. I think I'm getting very close. Got a grill/smoker/rotisserie combo that will produce some great chow. Time will tell. Oh, and finally, I converted my propane GOSM to charcoal. Works great.
Hopefully this info will offer an alternative to some who have a Weber 22.5 grill and are considering something like a WSM.