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Does anyone know of anything like a cooling rack or something similar that can be used as a bradley rack for an 18" WSM that would be easily found at Wal-Mart, Target, Amazon, etc that wouldn't need any mods to make it fit? Most of the ones I have found are rectangle and don't quite fit...

I have searched around but didn't find any good hits, but I was looking to see if anyone has done a top vent mod to act as a rain shield (besides the clamp on umbrella that's on the cold temp page) :)? Some other smokers come with this standard and I would love to have something for my WSM...

I have seen some flattened bottom water pans for the 18" WSM that probably hold 1 - 1.5 gallons of water. Does anyone know where I could get a hold of one? The most info I could find was I believe a Brinkman pan that fits in an 18" but that was discontinued. At the same time, I am looking to...

I have been averaging a 15-16 hour burn when cooking a pair of 7-8 lb butts with the temp around 235. I have been using the regular Kingsford with a full bin topped off with 15-20 hot bricks using the minion method. It seems like I can make it almost all the way without having to add more...

I am in my first competition this weekend and the competition area is in a paved parking lot. The email I just got says to bring leveling boards to level the cookers to compensate for the slope in the parking lot. I'm looking for tips / advice on the best things to use for leveling a WSM in...

I just got a DigiQ DX2 setup for Fathers Day and I'm planning to give it a go tomorrow for a pair of pork butts on my WSM 18"! My question is with an outdoor temp in the mid 90's, I'm curious what advice anyone can give on what to set (all of) the damper settings to: - The WSM top damper - The...

I finish my pork butts in a foil pan, I then pour the juice into a glass bowl, refrigerate overnight, scrape off the fat layer and use the remaining gelatin to reheat the leftover pulled pork later. It's something that tons of people do. My question is does anyone know how long the gelatin...

I have been surfing the forum for a few months - since I got my 18.5" WSM back in October. I live in Sharpsburg, which is on the south side of Atlanta So far, I have been having a lot of fun. Smoking things like: Bacon Wrapped Chicken Breast: Tri-Tip (one of my favorites that I used to try...

Got a pair of Butts from Sams (about 10.5 lbs total before cutting away fat) Dry rubbed & smoked yesterday For my first time doing pork, it turned out well - much thanks to all of the info I get from this forum! :)