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I did a half ham on my 14.5 last Xmas. Possibly due to the smaller area it cooked faster than I expected so watch your temps. I smoked mine for an hour to set the glaze, then I foiled it for a while so it wouldn't dry out, and uncovered for the last 30 mins or so. It came out great and I am...

Thanks for all the advice. The brisket turned out really good imo. The only issue is that it was not equal height, there was a big hump on one end. so i had to cook it where it was probe tender on the narrower part and a little under on the big part to avoid overcooking the smaller area. It...

I've got a 14" wsm. My butcher had a 4 lb grassfed brisket so I bought it. I've done everything but a brisket in my little wsm. I can't seem to find any info on whether such a small piece would be better low n slow or high heat. And I can't find anything that tells me approximately how long per...

Nice looking chicken you got there! Beautiful color :) Instead of opening the door, I prop the lid with a screwdriver or skewer for the entire cook. It improves the air flow enough that I can easily maintain 350 degree plus temps without any fluctuation. I'm guessing that opening the door meant...

I like to do chicken around 350 degrees, and my spatchcock never goes over an hour. I usually set my temp alarm for 160 because I finish off the skin directly over the coals.

Discovered this recipe here last summer and made them for the first time. I really appreciate the "bump" to remind me. My dog loved them, and we adored the little milk mustache she sported when eating them. So big thanks from my Jindo girl, Shasta!!!

Looks absolutely awesome!!! Did you use the E&J sauce or something else? Since you're an east bay person, do you know about the Oaktown Smoke Shop? They make their own rubs on the spot! You can refill jars for a discount. I got some granulated honey from them and used it on some ribs along...

I don't know the answer to that, but seriously - you're gonna get hooked and it won't be a month or more between cooks! Even if you don't want to, your friends and family will bug you to get smokin'. I fire mine up every weekend and cook stuff to have during the week. The only caveat I have...

Don't start out comparing your cooks to E&J. All my bbq came from them until I got my smoker and after 6 months, I'm just now feeling like I'm in the zone. However, you can snag jars of their sauce (skip the mild) and it will do wonders for your food =). I do my chicken hot at around 275-300...

My 14.5" was my first smoker, although I have a weber kettle. It took maybe 10 smokes or so before the thing was seasoned and a nice layer of gunk sealed the lid/door really well. Temp control became rock steady after that, whereas there were lots of fluctuations before and I was constantly...

I've done 3 racks of ribs on my 14" - two rolled on top and one below. I've done a full chicken along with a meatloaf. For two-four people it is the simplest and fastest way to get smoking - takes less time than the big boys. I have a 22 inch kettle for any food that won't fit (sides). I love...

What I've found with my 14.5: slow and low (200-250 degrees) means a full water bowl, top vent open fully and bottom vents one closed and the other two about 1/3 open. Holds steady at 225 with a full load of lump for about 6-7 hours. High heat (300-375) means no water bowl at all, all vents...

I have found in using my 14.5" that cracking the lid open with a screwdriver or a skewer of some kind adds necessary air flow (with all vents wide open) to hit around 300-350 degrees for chicken. I usually fill the ring 3/4 of the way with unlit lump, and then dump one full charcoal starter...

I pretty much solved all my heat problems by switching from briguettes to lump. I can easily maintain 350 degrees (no water pan) and can hold a steady 225 (water pan in use). The lump makes much less ash so I am only emptying every other time. High heat cooks get a skewer under the lid and...

Parking is only marginally better here, but the food and beer are stellar. You need to check it out sometime. http://perditionbbq.com/

Seems like there's a lot of California bashing on here, lol, but if you folks lived in close proximity in an incredibly populous state, you might rethink. As a Northern Californian, when I visit SoCal I am appalled at the air quality and get headaches every time. NorCal air quality is better...

With all the winter spare the air days this year, I've hardly been able to use my WSM!!! It has made me more efficient in that I smoke more meals at once, so I am smoking less, I guess. I don't see why using a smoker is any different than using a regular bbq in terms of fines; you can smoke on...

It really helps to think about how you are going to use it. There are just two of us, and the size is perfect. Even on those weekends when I have guests, I can make plenty. For the two of us, I do a lot of quick high heat cooks and the 14.5 is perfect for that - heat quickly and saves coal...

The lid on my 14.5 is a bit out-of-round (dropped it, ooops) and no amount of gentle pushing/pulling gets it quite right. A lot more smoke comes out around the edges than used to. Would the gasket fix this? If so, is it hard to apply? I'm not terribly patient if that's a requirement to...

That bird looks great, Scott!!! I was wondering about whether it would work vertically on the middle shelf but was concerned it might be too close to the heat (especially since I use lump). I think I'll try it next time this way. The only thing I might do differently is use a disposable foil...