Welcome!


This is a membership forum. Guests can view 5 pages for free. To participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

Only 4 free page views remaining.

Announcement

Collapse
No announcement yet.

New WSM door from Cajun Bandit

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    New WSM door from Cajun Bandit

    Getting ready for tomorrows smoke and just installed the new stainless door from Cajun Bandit on my WSM. Doing a quick burn just to christen it, (the new door) Its not near as tight as I thought it be but it looks like I can tweak it if needed. I'm not passing judgement till I cook with it. The order/delivery was perfect thats for sure.




    Watch this space for more info and pics....


    Oh BTW it looks flippin cool as all get out!
    Last edited by Jon Solberg; September 13, 2014, 06:33 PM.

    #2
    How does it compare to the other door as for as fit?

    Comment


      #3
      appears tighter on the X and a bit looser on the z which I should be able to adjust by spreading the x just a bit
      Last edited by Jon Solberg; September 13, 2014, 07:24 PM.

      Comment


        #4
        y? get it....oh man, that was good.....at least on this end

        Comment


        • Jon Solberg
          Jon Solberg commented
          Editing a comment
          It was... :0

        #5
        Looks awesome Jon! What are ya cookin first on it?

        Comment


          #6
          Ribs, Brining now.

          Comment


            #7
            I just did beef back ribs. Nice for something different. I know you could let them dudes hang ALL day without worrying about them falling off.....

            Click image for larger version

Name:	beefrib1.jpg
Views:	163
Size:	73.1 KB
ID:	17377

            Comment


            • The Burn
              The Burn commented
              Editing a comment
              Niiiiiiiiiice

            • Huskee
              Huskee commented
              Editing a comment
              Git in muh bellay!

            • Ernest
              Ernest commented
              Editing a comment
              That's one fantastic rib!

            #8
            Holy smoke ring jrod. That's amazing

            Comment


              #9
              For some reason ribs really soak up those gases. On the thinner pieces it is 99% ring.

              Comment


                #10
                Have you lost pork to the coals from hanging to long?

                Comment


                  #11
                  Never. I have had some wanting to give some. Once they pass the bend test, typically about 15-20 more minutes, and they are perfect, sauced or not. I paint on sauce once they pass the test for wet ribs.

                  Comment


                    #12
                    I'm looking forward to your experience with the new door, Jon. I'm considering one myself.

                    Really nice ribs, Jerod!

                    Comment


                      #13
                      Hi Jon, I have one of those doors too. I like mine, it's a much better fit than the original for sure. This is the only mod I did to my 22'5" WSM. Well, I did add another great to cross/double up on the original for the charcoal. Have you done anything else to yours? I really want to find a good way to put handles on the mid section. Jim

                      Comment


                        #14
                        Jim,

                        Handles would be great especially on a 22. I wanted to put handles on mine but then the cover won't fit so I didn't. I hang my thermometer sending unit bracket with magnet for the same reason.

                        All I've done was cut a slot for my partyQ cable and blow holes in it for the probes and add the door.

                        Cable slot:



                        Therm bracket:



                        The CB door:

                        Comment


                        • 3DJ
                          3DJ commented
                          Editing a comment
                          Very cool Jon. Yeah, I have a half baked idea for handles that could come off. Haven't thought it all out yet.

                          That's a great idea with the magnets. Also, that slot is really well done. How did you do that if you don't mind?

                          Thanks,
                          Jim

                        • David Parrish
                          David Parrish commented
                          Editing a comment
                          Yeaha couple of folks like you and we might be able to set up a dedicated bullet smoker channel.; PM me if you're interested.

                        • Craigar
                          Craigar commented
                          Editing a comment
                          3DJ here is a link for the slot: http://virtualweberbullet.com/cuttin...eter-slot.html

                        #15
                        Thanks Craiger! Jim

                        Comment

                        Announcement

                        Collapse
                        No announcement yet.
                        Working...
                        X
                        false
                        0
                        Guest
                        Guest
                        500
                        ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
                        false
                        false
                        {"count":0,"link":"/forum/announcements/","debug":""}
                        Yes
                        ["\/forum\/free-deep-dive-guide-ebook-downloads","\/forum\/free-deep-dive-guide-ebook-downloads\/1157845-paid-members-download-your-6-deep-dive-guide-ebooks-for-free-here","\/forum\/the-pitcast","\/forum\/national-barbecue-news-magazine","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2019-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2020-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2021-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2022-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2023-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2024-issues","\/forum\/free-deep-dive-guide-ebook-downloads\/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here"]
                        /forum/free-deep-dive-guide-ebook-downloads/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here