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Greetings from Pennsylvania

post #1 of 9
Thread Starter 

Hello. I've been slow cooking in my Weber 22 every weekend since the week before the super bowl this year in frigid Pennsylvania temperatures. I am waiting on a Brinkmann Trailmaster Vertical, and trying to guess how much length of gasket I might need. I have a great welder friend who is going to make a fire basket based on that mod store's photos after I find a piece of expanded steel for him. 

 

This thread was a good read http://www.smokingmeatforums.com/t/149947/new-brinkmann-trailmaster-vertical-smoker

 

I'm looking forward to extending my cooking capacity as well as cook times. So far, I've stuck to 4 or 5 hour runs just because it's a PITA to add charcoal to the kettle. All of my friends are thrilled by what I've fed them so far, so I think this is going to be a great summer. 

post #2 of 9

Welcome to the site Slouch.  Congratulations on your new smoker.  I have used my 22 inch Weber for a lot of smokes as well.  They sure are versatile, but a little limiting and demanding in temp control.

 

Are you aware of this hinged grate for the kettle? 

 

http://www.amazon.com/Weber-7436-Replacement-Hinged-Cooking/dp/B000WEPHKW/ref=sr_1_1?ie=UTF8&qid=1426849287&sr=8-1&keywords=Weber+22+inch+kettle+replacement+grates

 

I have great luck using the "snake" method in my kettle.  Helps quite a bit in temperature control and this size "snake" will burn a good 8 hours + for me.

 

post #3 of 9

 

texas.gif  Good morning and welcome to the forum, from a cloudy and rainy day here in East Texas. Lots of great people with tons of information on just about  everything.

 

Gary

post #4 of 9
Thread Starter 
Quote:
Originally Posted by One eyed Jack View Post

 

 

Are you aware of this hinged grate for the kettle? 

 

Yes. I got the Weber for 40$ used, so that seems to be a pretty big investment in comparison. I decided to put the money into a smoker. My question for you is how a snake that runs the whole way around could provide indirect heat? Where does the food go? 

post #5 of 9
Quote:
Originally Posted by slouch View Post
 

 

Yes. I got the Weber for 40$ used, so that seems to be a pretty big investment in comparison. I decided to put the money into a smoker. My question for you is how a snake that runs the whole way around could provide indirect heat? Where does the food go? 

 

Fair enough question.

 

 

post #6 of 9

Glad you joined the group. The search bar at the top of any page is your best friend.
About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
We are all smoke junkies here and we have to get our fix. If you have questions
Post it and you will probably get 10 replies with 11 different answers. That is
because their are so many different ways to make great Q...
Happy smoken.
David

post #7 of 9
Thread Starter 

The bird has landed. I will be heading to Bass Pro Shop after work today to pick up the payload. I think I can build it on Sunday. The 16 feet of gasket tape I bought on eBay should be here by then. It's "Imperial GA0009 Replacement Gasket" http://i.ebayimg.com/images/i/181424226018-0-1/s-l1000.jpg

 

Quote:

Originally Posted by themule69 View Post
 

 Remember to post a QVIEW of your smokes.
We are all smoke junkies here and we have to get our fix.

 

The only photos I've shared so far from the Weber adventures are on instagram https://instagram.com/coreysalzano/

post #8 of 9
Thread Starter 

post #9 of 9
Thread Starter 

The build went reasonably well. I am glad I didn't buy a kit from the gaskets website because this smoker now has clamps built into the cooking chamber. You can see them here:

 

 

 

 

I leaned on my local welder friend to build me the box that is for sale on that grill gaskets website. 

 

 

One of the last build steps is to attach the handle to the main door. There's a nut that's designed to crush a crush washer to tighten it into place. Instead of crushing the washer, it sheared the threads off the stud. This is quality steel, after all. I had my welder friend tack the handle in place.

 

 

The first smoke went pretty well. I did two whole chickens and back ribs. The ribs were a bit crispy since I didn't wrap them, and I think I'll try wrapping them next time. 

 

 

 

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