Recent content by swamprb

@Bikes Blues BBQ, I've been grilling with it at @450* at the grate. 

I did some mods and now I'm using a 1/8" steel disc instead of the waterpan. I added some lower support bolts the same distance as the upper and lower grate levels and the diverter sits on them. I use aluminum catering trays foiled over for drip pans. Hard to see in this pic, but thats the setup.

No regrets! Get one and start playing with it.  Check out my FB Album https://www.facebook.com/media/set/?set=a.510494269031726.1073741831.116187658462391&type=3 Hit me up if you have any questions

I did some bacon and used the Smoke feature set at 180* and it performed flawlessly. Thats about it for my low smoking experience so far. Sorry, I didn't report back sooner, but I'm just having a ball using the Pellet Pro WSM- I never thought it would be so easy to become a pellethead!

I'd love to see that! I can't decide if I want to make a dedicated pellet smoking drum or cut into an existing one- if I do I'm leaning towards the 85 gallon BDS clone. Its been really nice here (HOT) in the Pacific Northwet, and like I said, I've only had it a week, so I haven't had as much...

This kit really works! Assembly is as easy as the demonstration video, and I now have a true dual mode Pellet / Charcoal fired smoker grill. Like Dennis says in the video, "stop lookin' and start cookin'!" and thats what I've been doing. 180* on the Smoke setting for some fresh...

The Pacific Northwest BBQ Association (PNWBA) would like to invite you to the Grand Champion Pitmasters BBQ Class and BBQ Judging Class to be held in Portland Oregon March 14th. http://www.pnwba.com/ We are offering current KCBS CBJ's a $15 discount to learn the new Scoring system and Rules...

I know a guy that has built a smoker from a drop type USPS box. I'll try to get some pics of it. I suggested adding a Char-Griller side firebox to it.

I won't use Rancher in my drums, the fats and juices dripping on the coals stir up the ashes and when I open the lid to turn or spray its all over the place! I save it for the WSM's.

Take a look at some of the Enterprise stuffers on E-bay, some have been refurbished to like new condition, others-well you be the judge. I debated painting the outside of the cylinder and the arch, but decided to season it like any cast iron piece. I was a bit inspired by this persons rehab...

I found an old Enterprise No. 25 Sausage Stuffer, Juice and Lard Press that is in pretty decent shape with all the parts. I did a search of the site and see a few others are still using them. I broke it down and bead blasted it, seasoned it and its ready to roll! Chop-Rite still makes parts for...

I refurbished a New Braunfels Silver Smoker last year and removed the firebox and put a stove gasket between it and the cook chamber, took the rust down to bare metal and gave it a few coats of Rustoleum Hi-Temp paint, after the first cook the paint burnt off near opening of the f/box. I put...

I've had a GOSM for a few years now and put a galvanized drip pan from NAPA Auto supply, it's wide enough to catch the drips from pulling out the trays and turning any meats and not trash my cedar deck. @ $15

Nice job on the drums Mike! If you don't go with the ball valves for regulating the intake you could plug the 1" holes and drill three 3/4" holes in a triangular pattern and use 1/2" E-box (bung) plugs. I know a guy that has small holes drilled into the plugs and regulates the temps accordingly...

A few celebrity shots! Folks came from all over the area and country to show off their prowess on the Big Green Egg, I can't wait until next year! Brian