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This was my thought. If he's relying on the built in thermometer then that could be where his issue is stemming from. My first cook I couldn't keep below 280 and that was with a water pan and vents (eventually) closed.

I agree. Pork and brisket is pretty ambitious if they are hosting. Unless he is able to solely focus on the meat...which is rarely the case when hosting a shower type event.

Hopefully not for a while since I just bought one. Also, you may want to get one now. They've had two price increases recently, the most recent being mid year which my vendor told me never happens.

I'm thinking of getting my dad a Smokey Joe for father's day. Him and my mom are empty nesters now (so a kettle would be overkill) and he enjoys cooking steak over charcoal. Currently, he is somehow using an old Char Broil water smoker as a charcoal grill. I was wondering if a Smokey Joe...

The GOAT mac and cheese.

I'm debating purchasing either the 18 or 14 inch charcoal ring for my 22 WSM for when I do short cooks like ribs and chicken. Anyone here do this? What were the results?

Is this for a kettle or WSM? I have a WSM.

I just assembled my new 22" WSM and this weekend I'm thinking of smoking chicken leg quarters for my first smoke. I've seen enough videos on how to set it up for longer and lower smokes, but I have not seen much out there for setting up for higher faster cooks. Will a fully lit Weber chimney...

I see Barstool has a smoking t-shirt. Do they talk about bbq often? Also they left out my man T-Roy!

I guess I'm just surprised since I always thought B&B was quality product. I know people love their charcoal at least. I'm more concerned with the size consistency.

If only they book had the dinosaur bbq mac and cheese recipe.

I’ve been lurking CL and Facebook marketplace. A few kettles but haven’t found any wsm. Bbq, while certainly growing, still isn’t super popular in my area.

My local HD has 236 of the twin packs in stock. $19.88. Maybe I'll give them a call and see if they are planning any sales...

Hi all, I have been a long time lurker knowing at some time I was going to buy a WSM. I finally took the step and dropped a deposit on one from my local Weber dealer. Of course I wasn't aware of another price increase so I wish I did it sooner. Anyway, I have a few questions as a new owner...

I was listening to some podcast (I think it had Aaron Franklin on it) and they said that Arby's was a huge reason why brisket is so expensive. The secret is getting out about all "cheap" cuts of meat. Brisket, flank, hangar, skirt steak. Hopefully people keep buying boneless skinless chicken...

Better be blue cheese with those wings and not ranch!

Thanks for the answer. I was just nervous that where was going to be a price increase soon. I've been debating whether or not to get a WSM and if there was going to be a $100 increase on the 22" I would've pulled the trigger. I guess I'll go back to debating if I should get one or not!

I was looking at WSM's on the Weber (US) website and thought I struck a deal when I saw $349 MSRP. But when I clicked it, it was the 18". the 22" is $499 on their website. Is there going to be an increase in price coming? Or has it always been like this? Here is the link...

Not sure of your location, but maple is usually pretty mild I think.

You should be able to maintain lower temps as it gets seasoned more and more after each use.