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I've always measured temp with the dome thermometer. After posting, I thought about it some more and realized I'd started foiling my grill grate to help keep them clean. I didn't even think about it earlier as I didn't think it'd make that much of a difference. Would it?

I've got a 2008 18.5" WSM (bought January 2009), and of late I'm having a terrible time getting it up above 200* when starting a cook. For example, right now I've had it going for rougly an hour and a half and it's just now reaching 200*, and I waited fifteen to twenty minutes to put any meat in...

Good luck! My first few briskets also came out poorly, but I eventually got the hang of it. Enjoy the smoke!

I'm also kinda late to this, but maple bacon is my typical bacon. My cure consists of pink salt, sea salt, maple sugar and maple syrup. When I mic all these together I obviously end up with a slurry because of the syrup. I rub it over the belly, place the belly in a bag and cure for 7-10 days...

Nice find! Your son and daughter in law are lucky to have you. I bet they'll be surprised!

I've found that cold isn't really a huge problem, it's the wind that's killer. If you typically get lots of wind, I'd say try to make some kinf of windbreak, even if it's just some plywood (or something else you may have lying around the house) that is secured in place so it won't fall on the...

After doing two slabs of ribs yesterday, I think you can easily get 4 slabs on it, and maybe up to 6. I roll my ribs and got both slabs on the top grate easily, and could likely have gotten another up there. Not sure if I could get three slabs on the bottom grate or not, but you could easily get...

This is something I forgot to mention earlier. I smoked my pork butt on the 14.5 for 14-15 hours and had to refill it with charcoal multiple times. I would maybe have had to add coals once on the 18.5. I always use the minion method to cook anything over a few hours. After just the one smoke...

I own both but have thus far only done one cook on the 14.5" (pork butt). I'm planning to smoke two slabs tomorrow on the 14.5. I'll try to remember to report back in then with my opinions on the space constraints regarding ribs and the 14.5. If I was buying one for the first time, I would...

I haven't used my 14" WSM yet, but with my 18" the only place smoke comes out is the top vent. I've never seen it come out the bottom vents or any of the joints/connection points (like where the middle section sits on the charcoal bowl or the lid sits on the middle section). The only time I've...

Wow! Glad no one was hurt. I really feel for that lid though. I can't imagine how'd I'd feel if that happened to my lid.

Thanks, Chris! This place is great. And the poem was awesome!

Looks good!

Looks great.

Looks great! Glad to hear it tasted good.

That looks awesome. I want one. I'd like to hang some pork belly for bacon from it.

That meat looks delicious! Good call on the 18.5" WSM. I've been trying to convince my wife to let me get the 22.5", but no luck yet. Like Bill said, any large cook like that done well is a job well done. Congrats on the great cook!

Those are awesome trophies. Great job on the win, by the way!

I usually wait it out unless I'm rushed for time.

You've got a nice family. I'm looking forward to having kids so that we can grill together.