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My guess is this has been discussed many times before but I'm curious about the differences in the two. I'm still trying to perfect the brisket that is absolutely juicy. Is it really possible to get juicy brisket while cooking it at higher temps 5 or 6 hours? Thanks in advance. John

I just purchased a prime brisket from Sam's and will be doing the cook on Saturday. I am new to Brisket but have had the 18" and 22" WSM for about 10 years. Before I start, I wanted to give a big shout out to Chris for taking the time to do the extremely detailed report on Camp Brisket...

I'm cooking pulled pork for about 30 people and thought I'd make a couple of sauces. Does anyone have a favorite recipe they could share? I'm looking for one thinner, spicy sauce, one non-spicy, and then I'll probably buy a bottle of the sweet commercial stuff. Suggestions?

I smoked two huge slabs of pork ribs (not St. Louis cut) at a local grocery store. I thought I would trim them to be St. Louis cut but after opening the package the ribs weren't very long and I'd be cutting about 1/2 of the weight of the ribs if I cut them St. Louis style. I ended up smoking...

I'm thinking about doing a Brisket this weekend and was thinking about the sauce. I have a sauce for pulled pork I make (which has a fair amount of mustard) but I'm thinking it might not pair as well with the beef. Does anyone have a favorite bbq sauce they use with brisket? (links to the...

I posted a question last week about whether or not I should smoke a smoker full of meat without seasoning first. After some help from this forum I decided to proceed. I got up around 5 and fired up smoker. I decided I would go with no water in the pan (gasps of horror) on the new WSM and just...

This Monday I'm considering using my 22.5 WSM for the first time and doing 6 butts. I've owned the 18.5 for several year and am familiar with the smoker but have never used the 22.5. What are your thoughts on seasoning? I typically don't use the water pan but am considering it for this cook...

Just curious what you've enjoyed. There are so many accessories, what have you had that you use on a consistent basis?

I just got my WSM 22.5" delivered today. I was super pumped to get it as I'd had the 18.5" for about 5 years. I unpacked it and put the aluminum door on. When I locked it in place I had 3/4" gap on BOTH sides. It was a total joke. I'm a huge Weber fan but unless they planned me cooking at...

So I just pulled the trigger on the 22.5 after having owned an 18.5 for 5 or so years. Christmas is coming early this year!! For those that have used both, Is there anything noticeably different in the 22.5 vs the 18.5? I thought that I'd read somewhere that the 22.5 tends to run hotter...

I did a cook a while back and didn't clean up afterwards. About a week ago I opened my WSM 18.5 and there was mold on the grates and on the interior sides. I fired it up with charcoal as hot as I could get it to try and disinfect. Do I now need to scrub the interior walls? I know...

When I can, I like to sop my butts with a mixture of my rub and applecider vinegar/water mixture or apple juice and my rub. I do this after the bark has formed. I've found this intensifies the flavor of the bark as you're adding more spices with each layer you put on. (I can really tell a...

I've had an 18.5 for several years and have wished for a good part of that time I had the larger 22.5". The main reason is for doing ribs. I'd like to do more ribs without them touching the sides. I know you either cut racks in half or you can skewer the ribs to fit more on the 18.5 but I'm...

I did an overnight cook last night. I did 4 butts on the 18.5". The two buts on the bottom shelf had bark that was too hard. It was difficult to eat and I certainly wouldn't serve that part. I hated it because I wasted so much of my favorite part. Did I cook it too long? My temp gauge was...

I enjoy smoking ribs on the WSM on 18.5" but it just seems that there isn't enough room. many times a slab of ribs is touching the sides when trying to smoke the ribs. I've done the rib rack but still the length is an issue. I don't really want to cut my slabs in 1/2 and I don't want to roll...

I'm doing 4 butts for a family reunion on Friday night. I'd really like to make my own sauce. I've made my own sauce before and I love the one that I make but the sauce I make has a fair amount of mustard in it and I feel some don't like the mustard. I really want to make Fat Johnny's...

Sauces that I like are typically in what I call the "middle of the spectrum". I don't care much for the sugary commercial sauces but I don't like mostly vinegar either. I like somewhere in the middle where the sauce is fairly runny but not like water and would like a nice flavor with a little...

I'm doing 4 butts for a family reunion. Two of the butts are about 8.5 lbs each and two are 10.5 lbs each. How should I arrange these on my 18.5" WSM. I didn't know if one rack is hotter than the other and I should put the larger one on that rack or just put a big one and a small one on each...

I've done butts quite a few times on my WSM. This week I'm doing four at a time for a family reunion. (on the 18"). I've done 4 maybe one other time a few years back. But with cooking for so many people, I'm feeling like the pressure is on. I had a few question regarding doing 4 butts at a...

I'm cooking a 21lb turkey and plan to have about 2/3 of the charcoal lit and about 1/3 on bottom unlit. So my turkey will likely take 5 or 6 hours to cook. Because so much of the fuel is lit at the beginning will I need more fuel at any point? Temps will be between 25 and 35 during the cook...