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Dave, What type of fuel do you use in your WSM. Thanks for participating. I am excited about doing my next rack of ribs. Don

I used my new 22.5 WSM last weekend for a brisket and then some ribs. I had a black tary substance form on the edges of the lids. Is this from the wood I used? Has anyone else had this. I don't remember ever having it on my 18.5 WSM.

Has anyone done any mods to their 26.75 OTG or know of any threads that I can't get some ideas from. Thanks

How much wood can a WSM handle during a smoke. I see people smoking with only wood for the duration of the smoke on different types of smokers. Can I do this with the WSM. I would try it but I rather get some facts first. I would like my fuel to be 50% lump and 50% post oak. Is this possible...

I am about to take a section in my backyard as my dedicated cooking area to put my 2 WSM's and my 26.75 OTG. Are there any photos out there where I can get some ideas. I am thinking about concrete blocks to put the equipment on and crushed rock around the rest and use a pop up tent to cover it...

I am excited to try my new 22.5" WSM this weekend and I plan on smoking a brisket for the first smoke. From what I have seen here on the forum I will put a clay saucer in the water pan and see what happens. I hope I can get down to 225F and maintain it with this set up. Any suggestions or advise...

Hi to all. I am new to using my 18.5 WSM and I am hooked. My wife appreciates it also as she gets to eat some good food. We went to a local BBQ joint last week and were disappointed by the taste. We rather do it at home. Hope to learn some great tips from you all. Thanks

Gentlemen, This is my first post to this forum. I smoked 2 briskets yesterday and noticed that the black specs that are on the lid and sides of my smoker were falling onto the meat. Is this okay and what are they. Should I scrape them off the smoker before i use it. Thanks