Recent content by Ken Lindner

All, I have a 22 WSM which I love, but between uses I notice a mold buildup inside the bottom and middle sections, what's the best way to prevent this? Thanks, Ken

Thanks all for the input. Will not using water make it more challenging to keep temps between 225-250 for a long cook?

Hello fellow WSM owners.... I have the 22/5" WSM, absolutely love it, but needs some tips on fuel consumption, despite all the vent control attempts I do, my WSM is a fuel hog, and I find myself adding briquettes and wood after about 7 hours when the temp drops. I've tried wind blocks, vent...

Great advice everyone, thanks for everyone's input. Wish me luck!!!! Hoping the rain in our forecast holds off until the afternoon.

Thanks Todd. Full lit chimney of charcoal on top of full ring?

Hello All!!! Doing a turkey on my 22.5 WSM for the first time this year (just got the WSM last December), any tips to getting the temp up to, and maintaining the 300-325 temp I'm looking for? Have done low and slow cooks with no problem, but this will be my first higher temp cook on it...

Thanks to everyone for their feedback and advice. Happy 4th to everyone!! This was the reason for my question, cut and pasted from the temp control section of tvwbb.com Difference Between Temperature At Lid Versus Cooking Surface As discussed in greater detail on the Measuring Temperature In...

All, I'm a fairly new owner of a 22.5" WSM, I just recently received as a gift the Blue Therm Duo with 2 K probes as a gift from my wife. This is made by the same company who makes Thermapen (own one of these too). I recently smoked a 6.5 pork butt on my WSM and the ambient temperature probe...