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-   -   WSM Extender (https://www.bbq-brethren.com/forum/showthread.php?t=121699)

motoeric 12-06-2011 06:56 PM

WSM Extender
 
Hi,

I know that Pro Q makes (made?) an extender for the 18", but I don't see it around here at competitions. I've also never seen an extender for the 22".

Does that seem odd to anyone else? The WSM is the most popular smoker out there and yet I don't see many after market accessories for them.

I have someone making an extender for the 22" for me custom, but I'm surprised that there not out there commercially.

I'd also buy a 'chute' like device to slide charcoal in during a cook. Some sort of 1/2 cylindrical tube sorta thing.

Would other WSM users be interested in stuff like this?

BTW, I saw on another site that someone is using a one piece funnel w/ hose that you use for transmission fluid for the water pan on the WSM. Good idea and costs under $5.00.

Eric

boogiesnap 12-06-2011 07:02 PM

i would be interested in a functional refueling tool for sure.

Sledneck 12-06-2011 08:01 PM

Quote:

Originally Posted by motoeric (Post 1872062)
Hi,

I know that Pro Q makes (made?) an extender for the 18", but I don't see it around here at competitions. I've also never seen an extender for the 22".

Does that seem odd to anyone else? The WSM is the most popular smoker out there and yet I don't see many after market accessories for them.

I have someone making an extender for the 22" for me custom, but I'm surprised that there not out there commercially.

What about this? http://cajunbandit.com/rotisserie/

I'd also buy a 'chute' like device to slide charcoal in during a cook. Some sort of 1/2 cylindrical tube sorta thing.

Hmmmmmm I never reload my wsm's , ever heard of the "minion method" ?


Would other WSM users be interested in stuff like this?

BTW, I saw on another site that someone is using a one piece funnel w/ hose that you use for transmission fluid for the water pan on the WSM. Good idea and costs under $5.00.


I haven't used water in years( stoker doesn't need water, without stoker I use sand ) but when I did I just opened the to lid and poured thru the two grates with a picture. I think after a few uses and some libations involved I see a plastic funnel melted permanently to my wsm:icon_blush:

Eric

....

motoeric 12-06-2011 08:20 PM

If you can utilize the minion method to get you through the night at an event like last years WilliePallooza, clearly you have this mastered.

I'll look into the rotisserie, thanks.

Eric

Oh, and I forgot: yawn

Sledneck 12-06-2011 08:27 PM

Quote:

Originally Posted by motoeric (Post 1872155)
If you can utilize the minion method to get you through the night at an event like last years WilliePallooza, clearly you have this mastered.

I'll look into the rotisserie, thanks.

Eric

Oh, and I forgot: yawn

Nothing to master

Either cook in a tent with sides up(make sure at least one wall is open doh)

Or use one of these http://www.thebbqguru.com/products/2...er-Jacket.html

speedrcer1 12-06-2011 08:34 PM

Eric, When I first got my 22 I tried the Smoke-EZ on top of the 22. I think I had to use the kettle lid if memory serves me correct.

colonel00 12-06-2011 09:30 PM

I guess I am a little confused since I don't have a WSM. Isn't the whole point of the door to allow you access to refuel or add water?

CTSmokehouse 12-06-2011 09:46 PM

So Sled,

You do not use water or sand with your WSM when using the Stoker? Do you leave the water pan in?

"I haven't used water in years( stoker doesn't need water, without stoker I use sand ) but when I did I just opened the to lid and poured thru the two grates with a picture. I think after a few uses and some libations involved I see a plastic funnel melted permanently to my wsm"

Just curious...

Yours in BBQ,

Cliff

White Dog BBQ 12-06-2011 10:19 PM

Quote:

Originally Posted by CTSmokehouse (Post 1872231)
You do not use water or sand with your WSM when using the Stoker? Do you leave the water pan in?

With my Gurus I put some wadded up foil balls in the water pan, then cover it in foil.

CTSmokehouse 12-06-2011 10:26 PM

Quote:

Originally Posted by White Dog BBQ (Post 1872245)
With my Gurus I put some wadded up foil balls in the water pan, then cover it in foil.

Are you happy with the results...I guess so because you are doing it...
advantage over water, sand...?

I also Guru... Does it help with chicken?

Thanks,

Yours in BBQ,

Cliff

motoeric 12-07-2011 12:42 AM

Quote:

Originally Posted by colonel00 (Post 1872219)
I guess I am a little confused since I don't have a WSM. Isn't the whole point of the door to allow you access to refuel or add water?


Yes, but there's not much wiggle room. The distance between the bottom of the water pan and the charcoal grate with the ring is pretty narrow. If I was using a 'chute' sorta thing, I can place the end in the middle of the charcoal ring and then slide the new coals right into place. Otherwise, it's a pain getting them anywhere but the edges closest to the door.

It's not a big deal by any stretch, as you can simply use a stick to push the coals over, but it would be cool.

Eric

swamprb 12-07-2011 04:37 AM

Eric-

I was cooking a one day "lite cook" comp earlier this year and a VP of Marketing for Weber came by to drop off some goodies to all the teams, and was shocked to see the collection of modded Weber's from myself and Family Man BBQ. Chris had a couple of his Smoker Joe Tamale pot mods, I had one of my Drum Smokers painted Red with a matching Weber lid, the Cajun Bandit Weber kettle conversion, and a 22" WSM with the Cajun Bandit Rotisserie Ring. We gave him an earful of some of the shortcomings of some of their products, and how these aftermarket products and Mods enhanced the cookers. He was genuinely impressed with what we had, but admitted that he was unaware of any of the products we had or others I hipped him to. I was really surprised to hear that! He took pics of our equipment with his I-phone and laughed "wait until the Attorney's see this!" Gas grills are their focus.

The doors of the new WSM's are designed to act as a coal chute. I'm with Sled-no need for water or adding fuel during a cook. Not interested in a chute or water can.

If you are into rotisserie cooking (which I am) the Cajun Bandit ring is the way to go!

SmokinAussie 12-07-2011 06:34 AM

Sounds like that Webber VP is a little wet behind the ears.

Was he barely 20? Ask him to order a bottle of wine at a dinner.. I'm not drinking that.

I'm going straight to the Whiskey!:becky:

Cheers!

Bill

boogiesnap 12-07-2011 08:56 AM

interesting, i was not aware of the door being intended as a chute also.

i have what i think is the newest incarnation of the WSM 22. it is an AA. the door appears to be the same as my earlier model, an AE, i think.

i will have to look when i get home to see if the doors are different and the new one could function as a chute.

as an aside, at a comp, i start my first WSM 22 @ 8PM, full load of stubbs, by 5A the next morning, if i need it to keep going, it is necessary to refuel.

i typically take the middle section with the lid on off, rake the remaining coals into a chimney, dump all the ash and reload with fresh coal.

a chute would be much, much, easier.

oh, and plus a million, no water.

Sledneck 12-07-2011 10:12 AM

On the new doors they have tabs at the bottom corners that make it "hinge."


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