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Just do it and when you get it smoke everything to keep momma out the kitchen and she will soon forget the purchase, lol.

Congrats on the call up.

Thanks everyone, next I'm looking to smoke a whole hog on that thing.

Sean,just as MichaelD wrote its a reverse flow so the smoke travels from the firebox and across the bottom half of the tank (due to a steel plate) and up and back across the tank and over the meat and out the stack. And yes it implements great smoke on the meat and cooks evenly but is a fuel...

looking good

thats my kind of steak,way to go

great cook and cute dog too

thanks Tony

i can fedex itTony,lol

thanks guys,ive yet to load that big boy up either,lol,hopefully for my "end of summer bbq"

thanks guys

those ribs looks great,how do you like the IQ?

looks really good Dwain,nice cook

sounds like fun,congrats

anywhere from 4-6 times a month for me

had to smoke a few meat loafs by popular demand,my parents,2 close friends and one for home

did a big cook on my offset,4 butts over 3 briskets.. i know its not a wsm but wanted to share with the community..

Mike is your vent on the lid wide open? Also check the damper setting on the blower, there bare 3 settings and if its 1/3 open that could be the problem. Good luck.

Mike that looks great,nice smoke ring and the burnt ends look great also,great job.

thanks Barb D