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Congrats Mark on your successful cook on the WMS. I use a Temperature Controller and it keeps the temp nailed at target, whatever I set it at. You won't find a better smoker for the money. I just wish I had gotten a 22. Good luck with it. With a little practice you can cook without a...

I personally would spend an extra $100 bucks and get the 22 inch WMS. I went with the 18 and regret not getting the 22. Some of the spare ribs I buy here in Texas just cover the top grate and I can barely get the lid on. Take a look at the website AimToFind.com. They have some of the cheapest...

Wrapping the water pan in foil, and then wrapping the terra cotter (or Mexican Clay Plate) in foil makes for a quick clean up. You DO NOT need water in the water pan, even if Weber thought you did. Just another part to sell you. The "Big Boys" I know that do competitions do not use water in the...

You can't beat hickory, on anything. It is NOT over-powering , or at leat to me. Also, check out the "Menion Method" of loading your charcoal pit, and place some of the hardwood down low under the charcoal. Also, some "Experts" say your meat will NOT absorb any smoke once it gets up to cooking...

Dave, I'd have to see it to believe anyone got 15 slabs of BB ribs in a 18 inch smoker, UNLESS, and I repeat, UNLESS, he stacked them on top of each other. LOL How many, and what was the recipe of the "drinks" he had ? :-) I'd love to cram that much into my 18 incher WMS, but afraid it...

Out of curiosity, what did you set your temperture contoller on that allowed it to get to 460 degrees ? I know one things, there ain't no germs left in your smoker. :-)

Chuck, I leave ALL the fat on during the smoke. After it's finished I do some fat trimming where see it needs it. The fat gives it the flavor, so do plenty of homework before you take too much fat off. Just one more idea of many out there. Good luck.

Thanks Lew. A good point i've heard from others. With that said, I've had others say once the meat get good and hot the membrane is going to crack and peel away and it's really not that critical to take it off. I didn't tell my wife, but I tried a rack of spare ribs with the membrane on and she...

Chuck, everyone has their own way of smoking meat. From all my experience and reading, you should NEVER cook at over 250 for any reason. Most say to close all the vents except the top one can be left open to adjust your temp if you do not have a temp controller. I do have one and I leave my top...

I see a lot of folks are buying from Amazon, which is normally a good place. However, a friend put me onto a site called AimToFind.com and they beat Amazon's price and it came quickly and in good shape. No Tax, No Shipping, and it was $249.99 and included the Weber Cover for it. At the time I...

Congrats Mike-- Do you know if the fluctuations in your pit temperature is normal for that unit ? I use a DigiQ2 and when I set the pit temp and it get to it, it stops and stays right on target mose the time. If it is extremely windy, I might get a 1 degree rise or fall, but not more. On my...

Do any, most, or none of you remove the membrane off the back of ribs before a smoke ? I was taught to always take it off, which adds a bit of prep time. Some get down right contankerous and I use my paper towels and pliers to pull it off. It never, of course, just comes off in one nice piece...

If I had it to do over again, I would have gone with the 22 inch WMS. The 18 is a bit small even for a large rack of spare ribs. I bought a package of wooden skewers with very sharp ends to you could use those to curl the ribs up a bit and stick a skewer through them to hold them in place. I see...

I wrap my water pan and my clay saucer (14 inch one from Home Depot) in foil to make it a easier cleanup about ever 5 smokes, +/-, depending on what you be smoking. Set the water bowl down inside the smoker where it belongs, then set the clay plate (saucer, whatever you wish to call it) right...

I just did a 9 pound pork butt and even though it fit on the top gille alright, it took 20 hours to smoke. I suggest smoking them at 235 and when they reach about 195 internal meat temp, take them off and let them cool down untill you can start "pulling pork". Also, the smaller they are, I...

Congrats on finally getting WMS. You will be glad you got the 22 inch smoker. I have the 18 1/2 and some of the spare ribs will hardly fit on the top grate. I have a DigiQ 2 Guru temp controller to make my life more enjoyable. It keeps my pit temp within 1 degree. I set it and forget it. I hope...

I cannot imagine smoking without a temperature monitor. Set it where you want it and go to bed, sleep tight and awake to the thing being on the 'target' temp you wanted. I tried staying up all night on a smoke, and it nearly put me into the grave. My DigiQ2 Guru works great for me, and If I did...

I have a DigiQ 2 Guru and NO problems. One of the cables (pit temp) came out and I called them and they said they would ship me out a new one immediately. I crimeped the one I had a bit more and NO PROBLEMS. Trust in the GURU and it will serve you well. If it's even thinking about rain, I put a...

Leave your top vent about 1/4 open and set it and forget it. Sleep well while your DigiQ does the rest. Trust me, I learned the hard way.

I'm spoiled. I cannot imagine smoking without an Automatic Temperature Controller. Set it and forget it. I don't care what brand you buy, but they sure make it more easy and hassle free to cook on. I have a DigiQ 2 Guru and love it...keeps the pit temp within 1 degree if not totally on target.