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I'm glad to hear things are working out for you! I hope the good news keeps on coming.

Thanks for the help, all! I've got a good plan of attack now, and feel much more confident.

Next Saturday, I'm hosting a whiskey tasting party for 8 friends (10 people total including myself and my wife) and a smoked turkey will be the main meat. I'm planning on everyone showing up around 2:00 and doing the actual tasting between 3:00 and 4:00 or 4:30 (however long it takes to do it...

I know some WSMs tend to run either hot or cold. My 18.5" tends to run cold and I also sometimes have trouble getting temps up; other people on here talk about using 20ish briquettes for the minion method, but if I don't use a full chimney I'll have issues getting above 200* until a few hours...

That's great to hear! Glad everything came out well.

I've got a 14.5" and I used to have the same issues. My issue was that I was foiling the grates when I put jalapeno poppers on - the foil did not help the airflow up the sides, which hampered temps. If you're using water in the pan, I'd advise against it. In my 18.5", I use a foiled ceramic...

I'm not sure of the exact model, but my dad has had a Shopsmith since before I was born and it still works. He used it to built my bed, dresser and nightstand when I was 3-4 years old. I'm 35 now and still have all three pieces of furniture. In fact, the bed he made is our guest bed in our...

I'm more of a Buck man myself (I have almost a dozen Buck folders that I switch between depending on my daily mood for my EDC knife), but would like to own a Spyderco knife. I just haven't been able to convince my wife that I need one. I have problems enough convincing her to let me get a...

Congrats on the successful cook! Those wings look amazing.

If you cook around the pool I doubt everyone will end up smokey, especially if you don't start the charcoal right by the pool. Assuming you load up with the minion method, light the charcoal maybe a little further away and then dump the chimney in and assemble the smoker, I doubt everyone will...

Those ribs look good! Lew is right - once your WSM gets gunked up holding temps will be easier.

Agreed with rolling the ribs. I've done this on the 14 before and it works well. Like Bob said, the 18 and 14 cook pretty much the same, but rolling helps fit the ribs on the smaller rack in the 14. If you don't normally roll, that's really all that would change. J. Hasselberger's pictures are...

I don't wait at all. I dump the coals, add the wood, assemble the cooker and put the meat on. Like Len, I've never had any "ashtray" taste.

That's great!

I've always done mine whole.

Sounds like the slot is the way to go. I hadn't considered how much of a PITA it'd be just taking the lid off to access the food. I have an angle grinder, so I think I'm going to just have to screw up my courage and cut into my WSM. Thanks for the help, guys!

I'm thinking about getting the thermapen smoke, but I don't have one of the newer WSMs that have that silicone grommet for the probes. I'm not very handsy, so drilling into my WSM isn't something I'm comfortable with, and I'm worried that simply running the probe wires under the lid will smash...

I only use KBB. How do you prepare your peppers, Bob? I have something similar to the pepper holder you posted (a re-gift from a neighbor), but we always cut the ends off our peppers, cut out peppers in half length-wise, remove the seeds and membranes amd fill them with a cream...

I'll always use a minion method to start, with a full chimney of lump dumped on top. I go with a dry, foiled pan. Top vent is always 100% open, and I usually start with all bottom vents 100% open and close them as needed as I near 250*. I always use classic Kingsford. I also think Todd is...

Thanks, Todd. Next smoke I'll make sure to not foil the grate and see what happens. Thanks for the input!