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I had a 18.5 - it worked really great - in fact, I kind of still have it - I moved it to my folk's house 11 hours away. My Dad has smoked almonds on it, but that's about it - on the other hand, when I'm visiting, I can do ribs, briskets and butts. I have a 22.5 on my deck - I just started using...

Update Mike C. - I think the Ozark Oak was $10 a bag (10 lb) and they have a one cost shipping policy of about $7. I ordered 6 bags, so roughly 11 a bag. I just finished a 18 hour cook in my 22.5 WSM. I started with pretty much a full bag - fills the charcoal ring with the center piled up a...

After lurking here and watching the interaction, I decided to try a smoke with Lump charcoal - I ordered some Ozark Oak from bbqguys.com (and I am NOT affiliated with them) and used it to smoke some loin back ribs - I guess I don't know that the charcoal was the secret, but they were the best...

Different tools On my deck, I have a WSM, a Genesis gas grill and old Stainless Performer charcoal grill - I use them all. I like the convenience of gas for chicken breasts or hamburgers - and to glaze ribs. Charcoal is great for wings, whole chickens, turkey, steaks.... - and the WSM for...

Any idea what the temp was at the grill or the vent?

For the past couple of years, I have been seasoning my hamburger with salt and pepper - and Worcestershire sauce sometimes, maybe some garlic - a couple of hours before I cook them - I leave the seasoned meat covered on the counter and let it warm to near room temperature. This seems to greatly...

I use paper from the charcoal bag. Although the idea of not having paper ash is tempting.

Eric, I was using apple most of the time until last summer when I took my 18.5 WSM to my Dad's in Missouri (replaced it with a 22.5 WSM) - I was smoking a butt and a brisket and was headed to Lowe's to buy some smoke wood - Dad told me that he had some hickory in his wood pile, so we used that...

I had a similar experience after a few successful ones - the culprit? A butcher prepared brisket that my Dad bought - the butcher trimmed most of the fat away - I think this allowed the meat to dry out. Since then, I did a Sam's Club brisket that I trimmed the fat to about 1/4". Cooked for...

I used some stretch wrap on the joints - it stopped the fragrance and the rattle on a 12 hour trip in the back of my CrossTour. I left the old 18.5 WSM at my folks house and bought a new 22.5" WSM for my home.