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I need to do this to my 14.5 as well, or something similar to improve airflow. It just doesn't want to run as hot as my 18.5 will with the stock vents. Might be the grate level relative to the air vents like i read in another post.

I added one lid and 2 bowl vents to my 18.5, and i was able to run 375 with the lid propped slightly open, and the door cracked a little with 2 14lb birds in the smoker. I lit 2 chimneys full of lump and dumped it in. When i just do chicken the added vents are enough to run that hot without...

I have warmed them for Easter gatherings the last 2 years. I take a spiral ham placed on a foil covered pizza pan and place it on the top rack. I usually use a small amount of apple or cherry wood and heat until it is around 130F or so.

I always light 2 large chimneys of lump when cooking poultry otherwise it takes a long time to get up to 350. I have extra air vents in my smoker as well, i was running 375F with the lid and door cracked open with two 14lb birds inside.

I have been using an equal mix of apple, cherry, and pecan, about 3 fist size chunks total, cooking over lump with a little KBB mixed in.

I did almost the exact same thing, except that I put 2 vents in the bottom bowl and one in the lid. Last thanksgiving i smoked 2 14lb birds at a time and was able to run 345-365F the whole time, with an empty Piedmont pan. Before i put the birds on the smoker was almost 500F with all vents open.

I have been using the Championship Injection on my pork butts after rubbing and wrapping them in plastic wrap. I try to let them sit in a rimmed pan in the fridge for a few hours to overnight before smoking. I think it helps flavor the interior meat although i haven't done a side by side test.

When i smoke turkeys in my 18.5 I use 2 lit chimneys full of a mixture of lump and kbb. I made a Piedmont Pan so i use that without water. I also added 1 lid vent and 2 intake vents which lets me run at 350-360F with two 15lb birds and the door closed for 3.5 hours.

Has anyone founf a good alternative to the stock water pan? I want to raise my charcoal grate up but already have problems with the bowl hitting the coals if i pile them up. What i would really like to do is find a shallow pan and make a Piedmont Pan setup for it. I like how it works in my 18.5

I smoked a chicken vertical on my 14.5 Sunday night and was wishing I had done this mod already. I had a full chimney of lump/KBB and had to keep the door propped open to keep the temp above 275, even with the lid set askew.

I have been using a Piedmont Pan in my 18.5 for a while now, and really like the flexibility. Using it dry the air space keeps drippings from burning and when I do use water it does not boil off as quickly and seems to extend burn time of the coals. I ran it side by side with an unmodded 18...

Home Depot usually runs the same deal but without the two pack limit FYI.

Glad I saw this thread, i was able to catch the pit building episode earlier this week. Neat to see he has fab skills as well as BBQ skills.

I bought an extra vent kit from ereplacementparts.com and added one vent to the lid, and 2 to the bowl. Last thanksgiving i was able to hold 350-375 with two 15lb turkeys for 3.5 hours using a mix of lump and KBB. I am still able to run low temps as well after things sealed up.

I forgot to mention that I use the WSM for high heat chicken and turkey smokes, which is maybe where this would come more into play

After doing some reading on cooking pizzas on the grill I will probably end up getting the griddle. It seems like it would be the most versatile for my needs.

I regularly cook on the bottom grate of my 18.5 and quickly learned that i cannot put anything outside of the waterpan on the bottom grate unless i want jerky. The top grate is less critical but there still seems to be a difference. This got me to wondering if one could make a plate with holes...

I would like to find a replacement pan that is shallower but holds more than the factory one. Best of both worlds then.

http://www.virtualweberbullet.com/coldtemp.html This page off the main website has some good examples. I built one from 2" square pvc material and used the fiberglass shower panels for the sheeting. Design mimiced the metal enclosure in the article.

When i need to refuel mid cook i push the hot coals all to one side away from the door then dump unlit in and push it up against the hot coals. First time i threw a bunch ontop of the lit coals and got the gray startup smoke.