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I did foil with broth but I guess not for long enough

back ribs, but have tried other cuts with the same outcome. i had em at 180 internal

cooked them a few times and they are tasty, but chewy. are beef ribs as tender as pork? even foiled em this time. cant seem to get it.

pretty sure both of mine dont close tight, fire shuts down no problem

I agree, you might be surprised how long the little one may take, it will hold in a cooler if done early

I just cooked for a wedding on a 22, mine fit 2 per rack. Also once you pass a knife through meat you will loose moisture. I'd freeze em whole, thaw em, then reheat @225 till meat is 155 . Also make sure the meat is foiled in at least 2 layers

I've noticed no diff bark on or off

it does hold temps with and without water, its a fuel issue, i always use minion method, i think you are adding all full lit coal and your temp spikes then dies. dont light it like your manual says, minion method works best

turned out perfect didnt need or run the 18.5

ended up fitting 2 briskets on top rack, wide ends opposite each other. 2 shoulders on bottom.

Put it on top of the other one when you need monster space

for extra bark cut the shoulder in half

bop the skin off the thighs, use a filleting knife and scrape the fat off the skin, put it back on, if you want it real pretty looking use turkey lacers to hold it all together. put them in a pan with either butter in the bottom LOTS of butter or use chicken stalk instead, smoke at 225 till they...

Looks like a department store pile of crap. Id bring my weber, and an axe. Keep punching holes in the side of it till they let you use the wsm. just dont let anyone see you all they need to know is its defective.

My first guess is that the charcoal you used charcoal with lighter fluid in it, would explain the excessive dust as well. use a full water pan lump charcoal or kingston original or kingston competition. never ever will the meat be dry either.

I'm going to be doing a large cook for a big get together, what I have is 2 wsm's 18.5 & 22.5, I'm doing 2 briskets for sure and was going to do some pork butts. My plan was to do the briskets in the 22, but now I'm thinking if I did them in the 18 I might be able to do 4 butts in the 22? I'm...

The only fault I have seen with mine is where the tube enters the kettle it's not sealed, I used some high temp silicone and the tube itself has holes in it that I fold over a sheet of aluminum foil to seal it up after its lit. You now will have full controll of the fire with the vents