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Well, it's been a couple of months and I think I may have figured it out. I have been using my Traeger (I know) a lot since I picked it up last year and there is obviously a huge difference in the smokey flavor between the two. I am starting to think that I got used to the pellet flavor and...

I use a chimney and light them up with the Weber cubes. I use the Minion Method, dropping the lit chimney in the middle.

Hey all, I am having an issue with my 22" WSM. I am using Kingsford BB that is probably 2 years old. The bags are stored off the garage floor and sealed. When using them in my WSM, it seems considerably more smoky than it used to (leaving a sooty flavor on the meat) and it seems to burn a lot...

OK, I am doing brisket this weekend and have a question. Does anyone find a difference in the bark with or without water? If you foil the water pan, do the drippings burn? I am afraid that if I don't use water, the drippings will burn and create an acrid tasting smoke. Thanks, Lee

Gary, I got the Broil King 69814 Grilling Stone from Amazon. It is a 15" diameter, .75" thick, ceramic composite grilling and pizza stone. Seems like it would be able to withstand the heat for pizza, so it should work for smoking, right???

Hey Gary, if you are still checking this, did you do anything to lift the lower cooking grate up? I got a couple of the Broil King stones for my WSM's and noticed that the lower cooking grate almost sits on top of the stone. Have you had any issues with smoke getting all around the meat, even...

BTW, I have the probe hanging below the bottom rack, sand in the water pan.

LMAO! My problem this morning is that my dome temp is 255 and my Maverick temp is 212. I know, bass-akwards but not sure why this is happening. I can understand the dome temp being lower but really confused on why mine is the opposite.