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Mini- I've only cooked wings on mine but held temps for 3 hours. Great tailgate cooker . New 14.5- cooked a whole tenderloin held temps at 325* for 3 hrs I monitored it, really impressed!! Belongs on a beach 18.5- my least impressed wsm, I like to cook at higher temps and it fights this IMHO...

Dwain explains it pretty good. I also have both. Cook on both devices twice in my life so take that as u will. I prefer the 14.5 personally cause I'm just used to it. The mini will do the same thing but I just was never impressed. I'm not a carpenter or man of many trades if that helps you out.

I agree with Alan, if it was a packer it should weigh around 10 lbs or more. Place the thermo in the point. I'll try to upload a pic of it when I get a chance.

I personally don't think you need this . A wsm holds temp pretty steady after a few cooks.

Chad explained it a lot better than I ever could!

Sincerely appreciate the kind responses. Thanks

Be very careful with wood on poultry. I usually use three fist size chunks for Thanksgiving turkey. On a chicken one chunk may be adequate. Poultry absorbs smoke way more than pork or beef. Congrats though the first smoked turkey I served my father he called it the Marlboro man :p!

Looks great, remember keep a log of each cook!

www.nakedwhiz.com , great resource about charcoal

Fill your charcoal ring full, you can always snuff out your fire. Saves you from having to reload. In terms of the water pan there are so many different opinions. I personally cook at 275 to 350 for all my meats so I just foil my water pan. When I first started with the WSM I filled my water pan...

Looks great!

http://tvwbb.com/showthread.php?7188-High-Heat-Brisket-Method-A-Compilation

U should buy a whole packer brisket, usually available at wal-mart or SAMs. Stick your probe into the fattest part of the brisket( the point). Set your brisket out for one hour while u get temps up. Cook brisket until your probe reads 160 to 170 degrees. After that wrap brisket into double layer...

I've got a 18, 22.5, and a new 14.5. My 18 has the loosest fit of all models. My 22 fits together like somebody superglued it. The new 14.5 is just getting started but fits pretty snug. I know everybody is different so use your best judgement. All 3 sections should fit together pretty easily...

Make sure the bowl fits to the mid section and the mid sections fits to the top, pretty snug. All the other stuff is cosmetic. Make sure it doesn't wobble.

Olive oil has a low smoke point, use Pam it's usually composed of vegetable or canola oil. Never spray while burners are lit!!! After you cook your food brush down the grill grates while their still warm. I'm going to sound like a charcoal snob here but this is why charcoal taste better and...

I had a Q320 and like George said I always used Pam spray. I always sprayed before lighting the burners for safety.

Wow! What a birthday! That takes skillz to conquer all those meats! Maybe it's time to start a bbq team?

Don't forget you technically get an extra hour of drinking tonight! :cool:

Looks great! How thin do you cut your slices?