Originally Posted by teebob2000
OK, got the wheels on!! Woo-hoo!! (pix coming shortly).
On the handles, I think I found the same handles (at Lowe's) on your rig, Dave. Question: I don't plan to use them for adding a sidetable, so is there any reason why I couldn't install the handles oriented horizontally instead of vertically? It seems to me it would be much easier to lift the center section (esp with a full waterbowl and a 6lb roast on the grate?) with horiz handles. Thoughts?
Yes, you could install the handles in the horizonatal position, HOWEVER, what if later you discover that having a side table would be sure handy for your tools, spritzer, temp gauges, etc, etc. If the handles are in a horizontal position, you'll have an extra hole or two, when you reorientate the handles to accept the table wings. Building the side tables is extremely easy. Same store (Lowe's) I found pine panels wide enough for the project. I can go into the details of that build if you want, but if you've got a jigsaw or scroll saw, you're good to go.
If you set up the fire section correctly, you place the middle section on the bottom section (empty water pan at this time), place pan in middle section, take a watering can ( I found a great 1 gallon metal watering can with a pouring spout (with removable sprinkle head) that I put the hot water into, then pour into the inplace water pan through the door. Additionally, I don't fill the water pan to the top. About a tad over 3/4 full. During the smoke, I'll check water level and add hot water as necessary. The new thing for the water pan is to use sand (playground sand) covered with foil. The principle purpose of the water pan is to stabilize the heat, reducing the swings of temperature. Many of our members are having great success with this technique as well as other non-water methods, so I'll be trying out those methods this winter time to see what I like best. After the water pan is in place, then you add your grates,add your chamber and meat temp probes to the appropriate levels ( I use chamber temp probes for each grate level just cuz), add meat or veggies as appropriate, do not insert temp probes into the meat yet (you need to wait until the exterior surface of the meat has been exposed to 140* or higher for at least 30 minutes, any sooner could cause some nasties to be pushed into the interior of the meat). TAKE YOUR QVUEs , then close your lid. I've found the recovery time of the WSM to be quite rapid (average of 10-15 minutes). I guess the best answer is be organized when you load up the smoker. Get your chamber temp up to the 200-225 temp. Add water pan, grates, meat, probes, pictures. Have everything next to you when you start and you're good to go.
Originally Posted by teebob2000
What types of metals are food safe for the internal hardware (nuts/bolts/& such)? Or, if the list is shorter, which are NOT food safe?
I use stainless nuts, bolts, washers, etc (but this is a personal choice, not mandatory). I avoid putting anything in the interior that has been galvinized. Galvinized is the bad guy. Take a look at the nuts and bolts that Weber used to assembly your smoker and grills. Those are safe, obviously.
We having fun yet?Guess what's for dinner tonight at my house......