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Yes, vents are mostly open and the temp is running steady at 235.

Hey guys, in prep for the Snowmaggedon in Atlanta, we're smoking some ribs on the WSM. Using Publix lump, and a few pieces of white oak. It's about 30 degrees outside, and it's been rolling grey smoke for over 2 hours now. It doesn't smell that smoky, but it certainly looks like it. Could it...

Thanks Len! We decided not to chance it. Not worth getting sick over $20, lol.

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Thanks for the advice guys, I will pass it his way!

Hi guys! My friend is smoking an 8lb Boston Butt on his WSM, and is at about the 7 hour mark. He's getting a bunch of different temp readings and doesn't know which to trust. He's using a Maverick 732 to take the temp. When he puts the temp probe in from above, straight down in the middle of...

I'm considering doing another turkey, maybe a ham as well?? Thinking about using the Harry Soo method for the turkey!!

Thanks Bob!

Hey guys! My friend is smoking ribs for the first time, on his 18.5 wsm. He's basically following the videos Aaron Franklin has on youtube, so he's going to wrap them. Aaron wrapped his around the two hour mark, and my friend's ribs are at that point now. However, they don't look dark enough...

I just received my door today, for the 18.5! I have to say CB was on top of their customer service game this time. They shipped it out the same day I ordered it. It's definitely way tighter fitting and nicer than the stock door. However, there is still a slight gap. I'll really see how much...

Nice! Looks like great food and a nice family gathering for the game!!

Looking forward to seeing how this turns out! Great photos!

Darren - thanks for the tip on landscape mode on the iphone, I had no idea! What are you cooking next?

Hey everybody! Well, the results are in. Some of the pulled pork is FANTASTIC, and some of it is a bit, well, on the dry side, without much taste. Has anyone ever encountered that before? I know I could have wrapped it in foil, but I was afraid of the bark not getting as nice. Also...

Sheila - it's been light rain all day in the 'Burg (which could have affected the wsm I suppose). Sadly, we're not supposed to get any snow. D.C., which is about 2.5 hours north, is supposed to get way more than we are. We might get a wintery mix but nothing more. I'm originally from NY so I...

WOW! I took it out, and foiled it. While I was picking it up to put the foil under it, a piece of the meat broke off so of course I had to try it. And just like Sheila, I actually said "OH MY GOD." It is freakin' amazing!! And I'm a big sauce lover, but I actually said to myself, "it...

Ok, after 75 minutes in the oven at 250, it reached 201. I think I'll take it out when it hits 205, as suggested by Jeff Phillips. Now, I've heard some people let it rest for 30 minutes before foiling it. Then they foil it and wait a certain amount of time before pulling. Any opinions on that?

Sheila, you have given me my second wind!! My story seems similar to yours. I'll probably be finishing up at midnight, and then pulling it at 2am or so! Right now I'm saying never again, but I'm sure that will change in a few hours!

Dwain, if I put the butt on earlier in the day like I had planned, I would have rode this out just to see what would happen. Kind of disappointed that I wasn't able to. At this rate, I'll be sampling it at 1am!

Sheila, I was really shocked that it stalled for over 5 hours. I guess my pit temp was running lower than I thought. I'm ussing the new Maverick 733, so I'd be surprised if the temp was off though. I'll take a pic of where I placed the thermometer on the wsm.