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I like the way turkey tastes from the WSM but also like the oil-less Big Easy turkey fryer, really crispy skin. I think I am going to use both to make the turkey this thanksgiving! I am going to start it in my WSM 22.5 at 325-350 (12 pound turkey) for about 2 hours and then the last 30 minutes...

Michael I will be interested in seeing your pictures. I put my 12 pounder on the 14.5 and it looks like the ends of it would be in the high heat zone around the edges. I am trying to decide whether to do my 12 pounder on the 22.5 - horizontal, the 14.5 - vertical - or my Charbroil Oil-less...

Maybe 3 but I would worry about burning on the edges

WOW, never thought of trying that. When I did one 12 pounder I thought 2 would fit on the top grate, and I think two would fit on the bottom might be tight, don't think you could do them standing, I did it in a pan but without the pan 2 should fit.

If I did a lot of BBQ I would agree with all of you! I got the 22.5 but hardly used it this year, mostly the 14.5 - wife only likes brisket and ribs and they are $$$ I bought 200 pounds of KBB and still have at least 120 pounds left and that is with my son taking over my mini!

James I agree with you on the cost of meat, that is why I am going more chicken and using the 14.5 more, only fired up the 22.5 3 times this year while the 14.5 was going every weekend.

Chuck0 - as an aside I collect used Duck Stamps, if you want to get rid of any PM me! I will try the door off trick

Wind played havoc with my hot and fast wings and drumsticks, had to put them on the grill for the last 10 minutes to try to crisp the skin. I couldn't get the 14.5 above 275 due to the wind

It looks cozy

I got some fireproof water heater blanket material at Lowes, rolls right up and I have it for both the 22.5 and the 14.5 oh and the mini

Enjoy your 14.5, I use it 8 to 1 to the 22.5!

looking at pictures, maybe they are charcoal, seems that way I just never heard of them before.

I was on the Fans of the WSM facebook site and several people mentioned that while they still have their 18.5 or 22.5 WSM's they are using Backwoods Smokers. I had to google them, they are basically propane smokers but well insulated, look like the propane smokers at Bass Pro but better made...

It is brutal out there, snowing pretty good, 50 mph winds, cold and raw. Fired up the Silver B to do 8 wings for the wife - she doesn't like smoked chicken and then fired up the 14.5 with lump and dumped about 12 KBB on it to get it started. I am doing 12 wings and 4 large chicken drumsticks...

Just remember that the chicken skin is bad for you. When I am trying to lose weight (which is almost always) my mantra is "if it tastes good, spit it out"

Get the WSM. The size or sizes all come down to how much you are going to cook. I went with the 22.5 first and then built a mini and when they came out a 14.5 - that is my favorite one!!! It turned out the wife isn't a big BBQ fan except brisket and ribs, while I love smoked chicken and...

I would recommend apple, bit milder (to me). I agree not water in the pan. I would say wings on the top grate as they will go on later and be done sooner. The thing I have found in my personal experience is that you want the temp up close to 300 for chicken especially a roaster. But with a new...

I started reading again, he first bit of advice is that to develop a proper smoke ring you have to get your meat on the smoker as cold as possible since after it reaches 140 it won't take any more smoke (I have heard that before) he recommends 40 degrees as you would have 100 degrees to get the...

I use KBB in the WSM's 14.5 and 22.5 I keep saying I am going to use it my OTG 22.5 that I have had for 14 years and used maybe 6 times - it is just so easy to fire up the Weber Silver B I got in 2000 for a steak or burgers. However now that I am working at home I pledge to fire up the kettle!

They did mention using coal for the heat it produces and starch as a binder but unless you are a real natural foodie you eat food grade corn starch all the time. Bob, I like your signature mine would read I smoke with Webers, and shoot with Canons DSLRs and S&Ws, Colts, Rugers and Winchesters