BikNorton wrote:
I would like to subscribe to your newsletter, however.
So last year I got bored and decided to upgrade my WSM and didn't really know how to stop.
I got
1) Fireboard 2 Drive - set-and-forget forced air temperature controller. Unbelievably simple to cook with this thing. Surprisingly nice side effect: set the temperature to 400-450 at the end of the cook for 10 minutes, and it'll burn all the crap off, and the smoker won't be mouldy next time you use it. Worth noting: although it has an integrated battery pack, it really wants 12V to run the fan, so don't rely on the battery unless you're only using it as a thermometer. The magnetic mount is really handy too. And it has the nicest, solidest, most premium-feeling probes I've ever seen.
https://www.fireboard-eu.com/shop/2) Pit Viper fan - for the above - works fine with the Fireboard. The adapter kit for the Fireboard's own fan wasn't in stock, so I got this instead.
https://www.bbqland.co.uk/bbq-guru-pit- ... m-fan.html3) Replacement door & latch - the Weber door is notoriously leaky, being made out of thin aluminium that is easily distorted. This door is a much snugger fit and has a cam-driven latch that cinches it up nice and tight to the body of the smoker, for less heat loss.
https://prosmokebbq.co.uk/collections/w ... andit-door4) gasket seal - similar to the above, I was trying to seal up the body of it as best I could. I fitted this nomex gasket tape stuff around the lid and around the door. It's helped a lot. Cleaning before fitting it isn't too bad; I rubbed it down with a copper brush, then kitchen cleaner, then IPA. I thought it'd be a lot of work but it only took half an hour to get it looking like new, so the adhesive can stick.
https://prosmokebbq.co.uk/collections/w ... asket-seal5) hanging rib rack - haven't even used it yet, lol, I am bad
https://prosmokebbq.co.uk/collections/w ... 58919107506) Hunsaker firebasket - this was a complete impulse buy but turned out to be awesome. With the fireboard taking care of temperatures, I no longer need thermal ballast, so I took the water tray out entirely and just use this now. This makes cleanup about a billion times easier, as there's no greasy pan to deal with. Also, when you want to empty the ash out, you just lift the whole thing - the ash stays in place in the bottom of it - and place it down inside a black bag. Pick it back up with the bag around it and tilt it to one side. Ash flows off, and you're done. Much, much easier than the Weber system. It also seems to regulate the burn better and more evenly, and be more resistant to getting choked up with ash. I suspect it'd easily go for 24+ hours at 275 when full of Heat Beads.
https://prosmokebbq.co.uk/collections/w ... ds-smokersI also got some Weber Kettle things - charcoal baskets, a rotisserie, and the ash catcher assembly from the One Touch Gold to upgrade my One Touch Silver. Oh, and a stainless steel plancha/griddle for the gas grill too.