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I'm thinking that my next smoker is a Yoder. Anyone have one and how do you like Yoder Products

Hello all, no matter how I bend original door for wsm always have flow that makes my heat fluctuate. I've cooked everything else on my smoker but brisket because of my door problem. Any ideas for mods? I'm looking for a simple fix.

Thinking about buying BBQ Guru DIGIQ DX2. Is it worth the money and does it work

I plan to season my smoker this weekend. I plan to do the Harry Soo method. But I was reading his directions he says weather outside should be 72 degrees. I live in Chicago. Its around 10 to 20 degrees here. Does the temp outside matter when seasoning a smoker

If any one has any advice about the WSM I would appreciate it. I heard a lot of good things about the WSM but I've read to replace the aluminum door because it lets out to much smoke. Not sure if that is true. Also I have read to break in your smoker in the Harry Soo from Slap Your Daddy Bbq...

New to the forum! Hoping to learn a lot from this forum

I've been researching WSM for a while now. I'm going to buy one but size not sure on. I plan to cook for family parties so is the 18.5 to small for that