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Put ice in the water pan and run a small fire with some smoke wood

beef tongue is supposed to be deadly with tacos, its on my todo list for sure

I have cramed 10 in my 18, theres no way 12 dont fit in the 22, i did a small wedding cook in my 22, 2 packer briskets on top, 2 butts on bottom. Theres no way 12 dont fit

you could have a body shop weld it shut and custom paint it

I mostly use water, but a foiled water pan is fine too. If shes all wet its just better....

Its because you cook by time and not doneness. Once the crust sets foil, then cook till you are pretty much done, then unfoil and back in sauced to set the colour again

ya i sold my controllers, tried it on my backwoods too and prefered the vents

Its -9F here and my 14.5 works minty, i wrap a heavy cotton blanket around the middle

nope, i personally think that the door on the wsm could be upgraded to the cajun bandit door, i never did it to any of mine yet though...

mo matter what you decide you still have one of the best smokers made.

I pick mine up and dump it in a trash can, i did get a shovel from a fire place set which i thought would be handy, then i went back to dumping it

I dont think its worth the trouble, its up to you. Those things cook so well that those gadgets are not at all needed just toys to play with ;) i wouldnt sweat it myself the wires go through the top vent easy enough, get cooking :wsm:

sweet picture, best one i have seen yet comparing the size. i just ordered one

brisket is hard to get here, which may not be all bad because thats prolly all id eat, its the best part of a cow

our nights can easily go -40, a wool blanket is deadly and nice and cheap. Also an atc in sub 0 is more of a negative i find because its blowing freezing air in rather than just nicely drafting it in, i have pointed a heater at the atc fan and that seems better.

you can 250 it and be ok, i usually shoot for 300-325 butr the coal i had no way no how would it go over 250.. and the turkey was darn good

you got mad and smashed it... im a private eye weber hired me...

225-325 is fine dont worry about it especially that minor of a temp, those buts will stall soon dont worry about that either. you can load that cooker full with coal no problem, even in my backwoods cooker i usually light close to a whole bucket and put it on top so i dont think you can overload...

Why mess with something that works? The wsm is a true bbq pit, it will go toe to toe with any cooker. I had a cabinet from cabellas that was propane and that piece of crap was anything but a bbq pit, you could turn out jerky like no ones business though....

i cook rain or shine, my neighbors get a show in my all night winter cooks, out there in my undies and a jacket!