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Ended up pulling the probe in the meat and putting it in the smoker. It read 250 while other one read 180. Gauge in top read about 220. After 6 hours just wrapped in foil and put in oven at 235 to finish. Ended up being one of the most tender briskets I have made. Had just about all the fat...

Guess I sealed it to good. Been 2 hours and only up to 180. I have propped the door open some to try to get up. I did put 2 gallons of water in. I bought a 10 lb trimmed brisket and they way over trimmed. Thought water in pan might help.

Wow those look good!

Well gasket install went fairly well. Let it dry for a day and hopefully can still get it back together. I think the bottom is going to be tight. I stretched the gasket a little as I put on. Will half to adjust door. I had drilled the knob out and just put a bolt and nut on it. Will have...

I think most of the leaks are from the top. Seems warped and does not sit down very good. I bought it from a guy that just moved and probably gotted dropped. Also the vents don't seem to fit like they should like they had been bent and pushed back again. May have to replace them as well...

Have not had time. Hopefully this coming weekend. Been working on house, hot tub and yard. This heat wearing my out. Will need to get done before July 4th.

OK. Thanks

I had bought a used 18.5" couple of years ago. Have had a lot of trouble keeping temps down. Once it gets going pretty much have to close all the vents and then still runs over 250. My old one was always rock solid. I finally broke down and bought a gasket kit which I am going to try to...

Found it: https://tvwbb.com/showthread.php?29897-Kettle-fried-chicken&highlight=kettle+fried+chicken

So I can't seem to find the KFC recipe. Anyone have a link?

Look great. I still can not master the art of getting the pizza off the paddle. Tried corn meal and spray oil. Just will not come off. Using a metal paddle. Started just using parchment paper.

I made some of the best beef ribs I have had few weeks ago. Probably shouldn't admit to this but was not feeling up to firing up the smoker the day a I planned on cooking so threw them in the slow cooker on low for about 3 hours. Put in refrigerator over night and and smoked using grill for...

Wow! You nailed the cook on that lamb. I am drooling.

I been getting brisket points at Market Street. Been smoking until 165 than a hour in the pressure cooker with some beef broth. Man they been tasty and very tender and easy to make spicy gravy. I know not true BBQ but very good and can do on short days.

I do the empty double pan method with the top pan about 3/4 " above the bottom. Works great!

I will take. Sent you message from craigslist.

I like some much making for my birthday today.

The last few times I have smoked I have used about half a charcoal ring instead of full. I though I would just finish in oven when charcoal ran out. To my surprize in never ran out. I have the 18.5" wsm. Last smoke was a brisket. Heat just started to fade at 10 hours when I pulled brisket...

I really like the crispy outside. Did kinda of miss the smoke though but can make on any night.

Yes I did.