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  1. rob989_69

    Good value slicer

    I've got an Old Rival currently. Same size blade as the one Chef Jimmy posted above. Does an ok job. BUT, if you're doing bacon form whole bellies, or pastrami from whole briskets, it simply doesn't cut it, no pun intended. The meat is too large to fit without cutting it into smaller pieces. Not...
  2. rob989_69

    WSM 22.5 Temp control advice?

    Yeah, that..... Took me about 5 smokes to get the inside built up with enough goo to allow me to control temps. Now it truely is set it and forget it. 
  3. rob989_69

    What Ga. ?

    You looking for something like this? http://www.kettlepizza.com/ I'd go with no thicker than 1/8". That would help hold heat I think and be sturdy enough. The only issue I could see is weight, if you've got a 22.5" kettle that's a hefty hunk o metal you're talkin about to be held up by those 3...
  4. rob989_69

    You Knew It Was Coming.... Reverse Flow "Mini" WSM

    Call me skeptical, but I'll play along, I'd guess about a 2-3 inch exhaust, you'd have to play with the length to get it to draw right though.
  5. rob989_69

    WSM or Brinkmann Trailmaster?

    It's pretty much covered by now but WSM hands down. I looked at both. Build quality of the trailmaster is worse than poor. Compared to the WSM it isn't even a contest. I got the 22.5 and my Q is better than ever. Easy to control. Just enough room. It's a little bit of a fuel hog but I can deal...
  6. rob989_69

    Ribs on WSM: What am I doing wrong?

    I know everyone here leans toward the 321 method but I do not like to foil my ribs. I find that it makes the meat too mushy and if I do foil them it's for NO MORE than an hour. I find if I don't foil I get the nice "bite" I like. They're tender but not falling apart. If you don't foil them...
  7. rob989_69

    Newbie form Western pennsylvania

    Welcome Scotty. I grew up and went to High School just outside Latrobe. You'll love it here. Ton's of info and lots of great people.
  8. rob989_69

    Problems with my new WSM 18.5

    What kind of charcoal and wood are you using? I could see it turning black like Pops said but light brown seems a bit unusual. I've only run 1 6 hours smoke through mine so far and the inside is getting that nice crusty black "cure" but no light brown. I usually leave the smoker to cool over...
  9. rob989_69

    expected temperature fluctuation on a WSM?

    I just fired up my 22.5 WSM yesterday for the first time. What I noticed is it could fluctuate about 20 degrees at a given time. I also used the minion method. Although unlike yours mine came up to temp incredibly fast. I put about 2/3rds of a ring of charcoal and let it run with about 25 lit...
  10. rob989_69

    Help me decide

    This is really cool, my only concern would be stability. How much height does it add and does it make the entire smoker top heavy at all? I'm thinking a gust of wind or tipsy guest and that sucker is making a mess everywhere. Neat idea though. BTW, how does the quality compare to the weber? 
  11. rob989_69

    Help me decide

    For whatever it's worth I just picked up the 22.5 WSM today. Setup was a breeze. I haven't had a chance to fire it up yet but as far as them being charcoal hogs, I read that as well during my research, but from what it sounds like it's the fact that it's so much larger than the 18.5 that it uses...
  12. rob989_69

    Ordered a Lang 36 Hybrid Patio

    +1 on the pics!! Congrats on the purchase too.
  13. rob989_69

    Welding/Build question needs some help with cast iron to cast steel weld.

    Thanks guys. I'll keep my eyes peeled for something else. I also like the bolt it together method if I can wing it. I'll talk to the welder and see if he's worked with it before.
  14. rob989_69

    Welding/Build question needs some help with cast iron to cast steel weld.

    I got my second air tank to use as a firebox yesterday. The "problem" is that I think it's cast iron, where the other tank is cast steel. The main cook tank rings like a gong when I hit it with a hammer, the new tank is just a dull thud.  So the question. Will there be any issues welding the...
  15. rob989_69

    Time to Graduate to a New Smoker, suggestions...

    That's a tall order. I looked really hard at the brinkman trailmaster LE at my local HD before deciding I wanted a real rig and am in process of building one.  From what I have found, and I"m talking strickly brand new units here, anything under $500 is going to be made of very thin metal. That...
  16. rob989_69

    horizontal rf smoker 1st build

  17. rob989_69

    Help, dual tank setup question.

    Awesome, that is exactly what I'm looking for. Thanks Bubbonehead. BTW, I checked out your build a while back, awesome metal work. Ever think of visiting Rochester ??? LOL! Dave, thanks for that article, amazing wealth of information in there.
  18. rob989_69

    Help, dual tank setup question.

    Not sure I understand what you mean. Are you talking about the rounded ends of the compressor? Where they meet the main cylindar? Or are you talking about the main body and the seam that runs the length?
  19. rob989_69

    Help, dual tank setup question.

    Ok, I have procured a 60 gallon compressor tank for the main cook chamber, and have now procured a 20 gallon for the firebox. Question is. I'd really like to mount them end to end. But my concern is I'll loose too much heat and the cook chamber won't get hot enough. The cook chamber currently...
  20. rob989_69

    Firebox question.

    So diamond plate fell through. Next question. I can get a 4'x10' sheet of 11gauge for $120, OR I can get a 4'x7' sheet of 1/4" for a little over $160. If I went with the 11 gauge I'd do a double wall firebox with rockwool in between. So, the question is, they're both the same cost wise, which is...
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