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Welcome to the site: Every cook will be an experiment for a while. The outside temperature, consider that a challenge & learning experience. Warmer weather will also be a new experience. Low and slow baby back ribs here a 4240 feet above sea level takes about 6 hours. Your ribs tasted...

Justin, There are three (3) in...ies and only one (1) out...ies on my 18.5 WSM. Smoke range on the lid temperature indicator is 200-275 degrees F. Have always considered the mentioned clue #1. You will have to experiment. Leave the water pan out......see what happens. Try a stoker and leaving...

Rusty James, Looking at my 18.5 inch WSM the factory installed thermometer smoke range is from 200 degrees F to 275 degrees F. I consider this to be the safe operating range of the product. Venture farther at risk. " an air injector" brings to mind a positive displacement machine. This would...

To All: In order for users of the WSM to understand some physical laws of nature, google two subjects: "How does a cooling tower work".....then....."Heat vs Temperature". The cooling tower described correctly will state heat is reduced. Heat is not the same as temperature! Takes a little while...

Colbysheridan, Simply put, you are fighting an uphill battle. With 3 vents on the bottom and "only one (1)" vent on the top there isn't enough air flow for the higher temps. Water in the pan is used to moderate the smoker temperature, (lower, cooler, smoker temps). Then add insult to injury...

Joe V, Most of my baby backs are purchased at Costco. The package has three racks, more than I can eat at one time. So I cut each rack into three pieces for a total of 9. Using a food saver vacuum thingy, two (2) of those pieces are vacuum sealed in each bag and frozen. The largest of the 9 is...

Kyle L, Obvious? Poke/probe the ribs with butter knife, should be easy to find if there. Craig,H

Kyle L, The baby back ribs I purchase at Costco have had the membrane removed. I like that! Purchase plenty...cut into portions to suit......vacuum seal.....freeze. Take out of the freezer later to use, let thaw.....depending on portion maybe a day or two in the fridge section. BRITU calls for...

Kyle L, Yes, you can get by with just the lid thermometer. Keep the pointer in the "Smoke" area. Experience will tell how long to cook. But, a digital thermometer opens more options. Now the grate temp is know, there is some effect due to where on the grate the probe is place in relation to...

Beau_Jess, You are dealing with two different styles of ribs. I believe using foil for the first three hours in a smoker, drain the liquid, continue with open foil for about another hour to firm up the ribs, then remove foil for 1/2 hour or so for smoke flavor, then sauce: as restaurant style...

Check the bottom vent closest to the leg which was bent. Might not be sealing. Run a flashlight around each bottom vent (charcoal basket removed). Look for light around the outer circumference of the vents. Then check using the flashlight once again where the bottom and middle sections join...

In some circles..............you had an energy release.;) Craig H

JayW, First ask your self, "Do you need remote control"? Wi-Fi will let you adjust the Flame Boss with a smart phone from just about anywhere. Your PC/router will have to use port forwarding. Not hard to set up, instruction will be found on the web. I have the FB100-U on a 18.5" WSM. Set the...

DBono, If the goal is low & slow, 225 degrees F............fill the water pan with water. That is what enables the lower temps. With water in the pan, 225 thru 275 or so should be a piece of cake. The door is thin metal and can be bent slowly by hand to seal reasonably. Top vent(s) open and...

A new 18.5" WSM followed me home shortly after Christmas of 2016. Thought I'd post several observations of this smoker. Hope it helps other new owners or want-to-be's. The must have item to be added is the hinge kit. You need it, maybe just don't know it yet. Just tilt the lid open & don't have...