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for this very reason is why I am considering putting another exhaust vent in my 18.5, 250- 275 is the norm... If I want higher temps then I prop the door open by 1/4" ....my sections and door dont leak alot of smoke, if any after lots of cooks and carbon build up in the cracks

Ive been using an 18.5 since 2006 and it's done everything I need , my only complaint is large brisket..yeah a packer can be stuffed in there but it's not always fun to deal with...the last few brisket cooks I did them on my lang offset, just because there is more room and I did a few for...

looks like it got the job done, Ive heard of people taking cast iron and having it sand blasted or tumbled

I have a jumbo with the same problem, I need to take it apart and clean it, I purchased some oven cleaner (easy off bbq edition?) it will de-gunk those vent areas. I rinse off with really hot water...

I like A-1 regular , more so the thick and hearty version... country bobs sauce is also good on pork chops -burgers-steaks...I only buy higher end 1-1/2" to 2" thick steaks from a local specialty meat shop but I still put some sauce on it

ok so it was a successful cook, I burned some oak splits down and basically made my own lump charcoal...I purchased a 14 x 14 x1/4" steel plate to cook on and it did an excellent job..I did this mainly due to seeing others go through stones as they can break. The grill temp hit 550-650, I put...

I drove a troybilt 42 lawn tractor for 20 years, mowing 2 acres ...I think I paid $1800 for it new, definitely got my money out of it...Been wanting a zero turn for several years and sold the troybilt last year for 300, the new mower is a gravely 42 ztxl for $4k. I cringed at the price but paid...

Im going to make a thin crust pizza on the kettle, with oak lump and thinking I can get the temp to 700 degrees with the lid slightly propped open. I like a crispy crust, I found a beer dough recipe so its ready to go for tonight... Most of the videos ive seen show people just making up the...

24" for brisket and butts

I prefer to have separate grill and smoker, Ive smoked many things on a weber 22" kettle though....back when I would only do one rack of ribs, now I do 6 at a time on the 18 wsm and vacuum seal the left overs . I think I might get a 22 wsm for brisket, Ive done 10 or so on the 18 but it would be...

sometimes you can see the temps come closer together during the cook, I dont use water but use the water pan as a heat shield...Ive done muliple whole chicken on top and bottom grate and one would take the lead in temperature but the other would catch up to a few degrees difference near the end

Im going to test my current cover to see if it actually fits before purchasing a new one, this current cover seems to be slightly bigger than the version that originally came with the smoker back in 2015

anyone fit a 22" wsm cover on the 18? Im going to add the hinge and front handle to the lid on the 18 which means the normal 18 cover will no longer fit..or is there a 3rd party over sized version for the 18?

they just create a space in the center for hot coal surrounded by unlit

Ive now gone through a bag of lump, not bad and it will definitely get hot. Kinda expensive , pieces in the bag I got seemed pretty dense but I doubt I will purchase it on a regular basis .

super late reply but Ive been researching temp control units, as far as I can tell people that had the bbqguru dx2 dx 3 with pit viper motor upgraded to fireboard 2 without purchasing a new blower. Apparently it works better with the fireboard 2 as it limits voltage to the motor instead of...

bottom vents open all the way most of the time unless its a really windy day, I run a dry covered water pan as well....altitude of 1400 ft...the smoker runs 250-280, if I want a higher temp sometimes have to prop the door open

I leave the top vent open 100% of the time, section air leaks can cause the temp to spike up if you are closing the bottom vents down to almost a closed position. I have a tel tru gauge mounted in the dome which is more accurate than the stock gauge ...

this is how I do it, covered with foil.... fits perfectly over the water bowl...never liked it as a heat shield under the charcoal chamber

measure across all sections in a X pattern to make sure they are not out of round, squeeze the sides if they appear to be "oval" shaped...when I assemble my cooker I do it the same way every cook...I align a particular vent with the door (my ocd) , after several cooks any sort of gaps fill in...