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AimToFind.Com has some of the best prices....Barbecue Smokers. 2 Item(s) Show 12 24 36 per page . Sort By Position Name Price . Weber 18.5 Inch Smokey Mountain Cooker - PN # 721001 - 2011 Model! + BONUS! Comes with a FREE Weber Cover!! Regular Price: $349.00 Special Price: $249.99...

I meant 250 Degrees.

I agree with other posts. I'd burn that puppy up to about 20 degrees for a few hours and then clean the grates with Simple Green or some other Bio-Degadeable solvent and get after it. I prefer a pork loin but hey, smoke what you like, within the boundaries of the law. LOL I posted I just...

The amount, and type of rub you are using on your ribs "might" be effecting the outside bark once they are cooked. I'm a newbie myself and I use Texas BBQ Rub Original and it leaves a decent bark on the outside of the ribs. Going over 250 is a pretty high temp but I have done it with my WMS and...

I have used Stubbs Charcoal Briquettes available at most Lowe's Stores for just over $8.00 for a 15 pound bag I believe it is. I have had great luck with it and it's convenient to run and get a couple bags if you are running low. Also Academy Sports is the best source I've found for "Bulk"...

Congrats on the smoker. I just did a 9 pound pork butt and I use the DigiQ 2 Temperature conroller. I set the pit temp on 210 and the meat probe on 195. I wanted it to be ready the next day fresh and hot for my wife and me. I suggest to NOT smoke a pork butt that large. It took 20 hours to get...

Just to update on my previous post about the 9 lb. pork butt. I let it smoke for about 18 hours and when I got home from lunch it had stayed pegged at 210 pit temp. I wanted it for dinner last night so I cranked it up to 250 as my internal meat temp was only up to about 160. To make a long story...

Just to let you know what I've done last night, and today. I loaded my 18 1/2 inch Weber Mountain Smoker up pretty heavy with Stubbs Charcoal and quite a bit of a mixture of Hickory, Oak and Pecan, mostly Hickory. We like a real smoke flavor. I opened my top vent about 1/4 of the way and set my...

Just a tip for some with a Weber Mountain Smoker. Mine is an 18 1/2. This past Saturday I put a HUGE rack of spare-ribs on the top rack, and two racks of baby-backs on the lower rack. I normally cook them 3 hours and then take them off and put some honey, brown sugar on the ribs and pour in a...

The Day I was getting a high over-shoot on my Weber Mountain Smoker, using a DigiQ 2 it was very windy. Unlike some people, my wife and I LOVE a LOT of smoke flavor and I put a lot of hardwood in. Since that one instance of over-shoot, I have had no problems at all. I do have my DigiQ closed...

I want ALL my meat smoked to the bone (I wish). I always add hardwood to get that hard to find smoked taste you just don't get anywhere but home. I sometimes mix Pecan wood and Hickory, put it close to the center so it gets hot enough to smoke. The WMS is so efficient on its use of charcoal, you...

I have been very happy with Stubbs Charcoal, available at most Lowes stores.

I have used Simple Green and Industrial De-Greasers (Bio-Degradeable) to clean my grates, then rinse them thoroughly. I wrap my water pan in foil in its entirety and I bought a 14inch Mexican Pottery Plate in Home Depot to sit right on top of the water pan. I wrapped it in foil also in its...

There is a COmpany out there that sells a stainless steel door for the WMS's. A friend of mine bought one and he loves it. I had to order a new door from Weber soon after I had been using it as it was not conforming to the shape of the pit. I was losing a LOT of smoke from around the edges of...

I have a DigiQ2 Temp Controller, and I have it closed down to 1/2 open, or closed, whichever you want to call it. My WMS was overshooting by 30+ degrees with the top vent wide open, so I started closing it down and it took me about an hour or more to get the DigiQ to "stabilize" on my target...