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Well a couple months ago I sent my Pro Q down the road and upgraded to a 22.5" WSM. I love it and it works great however it is really big for small cooks. The 6 racks of baby back ribs last Sunday were perfect.:flagkettle: Tonight on CL I picked up a 18" in good condition for $150. The guy...

Count me out now since there has been no response from the OP. I just picked up an 18" WSM in good condition for $150. The guy threw in 7 bags of lump charcoal and a starter chimney.:wsm::george::coolkettle::wsm:

Does this brand look like it would work? Looks real heavy duty. http://www.amazon.com/exec/obidos/ASIN/B001CHKL3G/tvwb-20

Forget water in the pan, just foil it and don't scrimp on coal.

Thanks, that makes sense. OP, are you out there? I am real interested and probably not that far away from you.

Had a 73 for years and works great. I doubted the accuracy and checked with boiling water on both probes. They were within 1 and 2 degrees.

Yup, high direct heat. Ditch the water pan.

Apple trees produce much high quality fruit on young trees and the standard trees are the old way of doing things. Now the vertical axis or tall spindle are the preferred method. In the space where the old ones are I am expanding some, but 468 trees are replacing them. I just built 1100' of...

Greetings from Central Western Wisconsin. I am a WSM fan and upgraded recently from a Pro Q.:redmastertouch: Ron

I am re planting my apple orchard and cut, dragged and burnt 25 standard apple trees. FWIW, I prefer apple wood in my smoker, the branch wood the diameter of a racquet ball cut in 2" chunks smokes the best. I have a lot of wood. All red and white oak. The pile on the left is all hickory.

Sent you a PM, I am ignorant, what is the hinged grate?