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I have a new 22" WSM and have done about a dozen cooks on it. I live at 5000' altitude and I find it can be difficult to get the cooker up to 275 degrees. I usually have to keep all three bottom vents open and crack the door an inch or so to keep the temps up. I use Kingsford Blue charcoal in...

I got my new 22" WSM and tried to do a turkey this last weekend - taking the unit up to 325 degrees. I did a 3/4 full chimney of KB and put it on the ring of coals. After one hour I was nowhere near 325 - it wouldn't get above 250 ( all vents were open 100%). The outside temp was in the 30's...

Well I have graduated from the 18" to the 22.5" WSM. The new one will be here soon. I modded the smaller one with the eyelets (3/8" lamp rod) and a clay pot in the water pan. What have you found to be the most useful mods on your 22.5" smoker? Any and all advice would be appreciated!

Now that I am hooked on this, I have decided to smoke 2 eight pound pork shoulders at the same time this weekend on my 18" WSM. Should I cook both on the same cooking grate or put one on the lower grate? Does it matter which shoulder that the food probe from the Maverick 732 goes into? I am...

On my first smoke last weekend, I noticed a lot of smoke coming around the door. I have tried bending the aluminum door on the 18.5" WSM but it still doesn't seem to seal very well. I know it isn't meant to be airtight but I think it leaks a lot. Do you think the Cajun Bandit door would help...

I bought one at an estate sale but it has no cover. Would a cover for a kettle grill work for this? Thanks.

Thanks to everyone who helped answer my many questions concerning my first pork shoulder smoke. Although it didn't go smoothly, the end result was delicious. I think I am hooked!

I start my first smoke in a few hours and was wondering where the grill probe should be mounted. It comes with a grate mount. Is that best and should the probe be above or below the food grate? Thanks for your help!

I am doing my first pork butt, 11 pounds, starting tonight. I am thinking about doing 2 butts at once if the 11 pounder won't feed very many people. What has been your experience? If I start the smoke tonight around midnight, is it likely the butt be ready by 6 pm? Thanks again for...

The WSM I bought at the estate sale does not have an ash can at the bottom. Is this going to be a problem? Perhaps there is a mod that I can do to solve the problem (if it is one). I will likely be using Kingsford blue charcoal for my heat source. Thanks!

I picked up a used 18" WSM at an estate sale and want to smoke my first pork shoulder this coming weekend. I bought a Maverick 732 and am going to do the eyelet mod for the probes later tonight. Should I clean the smoker first? It looks pretty new for being 14 years old. What about the pork...

I found an 18" 1997 WSM at an estate sale for $75! It is in great condition but it does not have a thermometer anywhere. I am getting analysis paralysis reading all of the threads about modifications. What do I really need to start smoking meat - a candy therm or what? Where should I mount...