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I've done 6 at the same time. I try to hold 225 to 235. I use a 50/50 blend of water and apple juice. It's right around 14 hr or so with wrap on wsm then l put them in the coolers to rest for 2 hrs of so. You'll find on this wonderful forum that there are different ways of running a smoker...

I had to order a part for my Gen II a couple of weeks ago because a brain fart on my part. It took me 2 phone calls and an email to get through. The customer service representative basically told me the same thing. I know it's tough with everything in the world going on these days. I can...

I like the 22.5 because l'm usually cooking for 10 - 14 people on a regular basis with left overs to spare. It does consume more fuel but l make up for that by being able to smoke alot of meat. If l had to cook for a smaller crew then it would be the 18 for me. Either one is a great choice.

I ditto that and have messed around with even smaller diameter but taller rings.

As long as the lid, middle section and bottom are in good shape l'd fix it. That's still a good price. If you have done some cooks and needed extra cooking capacity then buy the 18.5. Either way you can't go wrong. Good luck.

I thought you meant the financial consequence of replacing the light and getting a new igrill cover. I'm just cheap. The boys badgering is starting to get old as l am l guess.

You are right Bruce, l'm shocked the cover held up and yes, there were consequences and the continuous badgering from my kids.

Using my Gen ll last night l shut it down and brushed out, let it cool down and put the cover on it or so l thought. Yes, a major brain fart happened. When l went out to fire it up today l was taking the cover off and l darn near burned my hand. Low and behold the igrill cover on the right...

The 1st mod l did was 2 in wheels (now have 4 in) so l can from my shed to the patio with ease. Then did the grate mod for the charcoal and made the fire ring 3 in taller. Added gaskets and CB door with compression latch. Next on my list will be the lid hinge. I feel every mod l've done so...

Tracy l'm late with this reply but when l use any liquid (water, apple juice, etc.) in the water pan l 1st boil the liquid and carefully dump it in. This way l'm not waiting as long to get my 22'' up to temperature. As far as temperature is concerned, l usually can get a 225 deg to 235 deg...

Had my first try two weekends ago. Did mine at 38 degrees out and never got above 82 degrees internally (no deflector and no ice.) 34 should be great.

Well Ken l gave the cheese smoking a go Saturday. Smoked for 2.5 hrs and didn't get above 82 F at the grate. I didn't use ice because it was 38 F outside. I wrapped in Saran Wrap tight then put in freezer bags and stored in the refrigerator. Smelled and looked good but l resisted the...

I'm in. Thanks for all the hard work Chris.

I agree with Lew. The 50/50 method hasn't let me down.

Thanks J, l believe l'm going to give this a go.

Thanks for cleaning that up J. I was hoping Paul would get an answer. Just one question now that l'm curious. How did you attach the dog bowl to the WSM?

I don't have a blower but l believe the dog bowl method involves cutting a hole in the bottom of a dog bowl that will accommodate the pit viper or other blower. The bowl itself must be able to cover one of the vents completely to allow air to pass through all three holes of that vent. How to...

Sean, l only wrap when l'm under a time crunch. Usually its at the 3.5 to 4 hr mark to speed it along. If you've planned correctly and your satisfied with your results in the past, l wouldn't change a thing.

I'm right there with you Steve!

I know l'm late in this conversation but l agree w/Martin, fix your leaks. Also like both Tim's said, lts your smoker do with it as you please. That is the most important thing in learning.