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Good question lol… I think I’ve just gotten used to the WSM… more smoke, more moist … more picking 🙂.. the PB will be for the set it and forget it… if I can figure it out

Thanks!! I’m learning that … maybe fattier meats would absorb the smoke more too …

I’ve been smoking ribs in my WSM for 5 years.. I had it figured out.. I bought a pit boss with pellets … not the same at all… cooked for the same amount of time… just curious if anyone has input… I think I overlooked them on the PB

are you sure its rust.....? i thought mine was rusting too but some steel wool and elbow grease made a huge difference..

i dont know what LCF means?

Try this book out!! https://www.amazon.com/exec/obidos/ASIN/1624140998/tvwb-20?tag=TVWB-20

I think it is accurate, probably more so than the lid thermometer. I also think based on observations the temperatures change all the time and the Smoke is quicker to respond to those changes. I think sometimes the temperatures cross paths and are close but the lid is spiking and the Smoke is...

in Maine they try and regulate everything....too much....

Yes! I agree, I'm going to keep using it, just used it Saturday to cook 4 racks of ribs. It seems to me that it is ABOUT 20 degrees difference most of the time! I must say I'm addicted to my smoker!!!!!

I received a Smoke for Christmas....I have to agree with both Tim's as well. The temperature difference between the factory thermometer and the Smoke is different and it is never the same different. I tried to find a 20, 25 or 30 degree difference (something consistent) but was unable to. The...

I thought DST was across the country????

Merry Christmas from New Canada Maine !!!

i am by no means an expert and i've only had my 18.5 for 3 weeks. On Saturday I smoked a rack of ribs to experiment for an upcoming holiday party. I have smoked on only 4 different occasions and I find my WSM very consistent with temps. I use lump charcoal; one full lit chimney. I let that burn...

i smoked a small 4 lb bird last night......the skin seemed to be a bit rubbery, yet the chicken inside was very moist. I wasn't sure the thighs were cooked, my wife said they were we just aren't used to smoked chicken meat. the smoker stayed at 275, took it off after just over two hours. i'm...

0 degrees right now in NEW CANADA MAINE...got a chicken going.....can't believe how well the smoker holds heat....

i must say i can't believe the smoker! it maintains temperatures incredibly. it is 4 degrees in New Canada Maine right now. I've been smoking a chicken for almost two hours and the temperature has kept in the smoker at 175 for two hours. It is absolutely amazing. I did put water in the pan. I...

so if you were to cook a whole chicken, lets say a beer can chicken, would you just set it on the cooking grate and leave it? or have to turn it?

my wife just bought some home grown chickens.......sounds like a great idea Jim!!

probably try a high temp gasket....

smoked for the first time this morning! cooked a pork shoulder for 8 hours....slightly overdone...should have listened to my meat thermometer rather than the manual for the cooker....tried to get to 190 but really, it was cooked at 170 (6 hours). the WSM rocks.....maintained temperature the...