Recent content by MikeSF

I have the 18inch ism. This is the second turkey smoked on my WSM. Temp was 320 give or take. The bird was 14lb. I brined it for 24 hours then injected the bird and rubbed on oil and seasoning. I was thinking about 4.5 hours but it was done in 3 hours 20 minutes. The skin was black and split...

Thanks for all the replies. I think there is air intrusion due to the cheap poor fitting door that comes with this smoker. It surely does not fit nice and snug around the corners of the door. Going to do some bending on the door to make it a better fit. Might even look at the stainless steel...

I'm not using any type of temp controller. I need to look into them. I have tried closing the top event from 1/4 to fully closed. Doesn't make much of a difference in lowering the temperature.

This is my second smoke on the 18.5 WSM. I use the minion method with kingsford charcoal briquettes. I put in one full chimney amount around the outer edges of the fire ring with a few pieces of apple. I then dump in one chimney full of hot coals into the center. Once the temp reaches 225 I...