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I've done two batches so far...no way I'll get store-bought ever again.

Great looking bird! Thanks for the pics, I wanted to do ours in the 14, but couldn't find a vertical roaster, and it was too big for the upper grate so it went in the 18. Gotta order a spanek before Christmas.

Only thing I do just in case is boil the water on the stove before topping off the water pan during the cook.

Outstanding! Made my Wife Gumbo two weeks ago (she'd never had it), she even helped with the roux! For Cajun recipes google Chuck Taggerts Gumbo Pages.

Dayumn Cliff, those look fantastic! I am a Brat eating fool and would never have come up with that combination...I know what I'm grilling this weekend.

Thanks guys for the advice, I dig the Performer, but already have a bbq/work table and two charcoal tubs, so don't need or really have room for the Performer. One thing I like about the Gourmet grate is I do a lot of wok cooking either over a charcoal chimney or on my turkey fryer burner, so...

I did things a little backwards, I've had an 18" WSM for about ten years, and just got the 14" in September, now I'm trying to decide whether my next purchase is a Big Poppa kit or a Kettle. Question is deciding between a Master Touch and an Original Kettle Premium. I want the Master Touch, but...

Steak looks amazing! Last handful of Ribeyes I've done have been smoked on the WSM, absolutely unbelievable. For a seared single steak, try it directly on the charcoal chimney.

Thanks again for the advice guys! I'm in a tinkering mood and Paul, that's exactly what I was thinking of doing. I'll never get rid of my WSM's, but I am jonesing to build a UDS for for party cooks and hanging big batches of jerky, so I think I'm gonna ask for a Big Poppa kit for Christmas :)

Thanks for the advice so far, it didn't dawn on me (because I haven't done WSM turkey in a few years) that, this always happened to me, and I would have to rig my Eastman turkey-fryer propane burner element in through the door of the smoker with a foil pouch of smoke wood. Don't know what it is...

Ok, I had one hell of a time this year doing the turkey on the WSM, my Wife got me a 14.5 WSM for my Birthday, and it's just the two of us, I haven't touched the 18. I would like to mod it for high heat poultry cooks. I know that isn't what it's made for, and I should just buy a Kettle, but we...

If I'm not mistaken, Myron Mixon almost always uses green peach wood.

My Wife likes her steak/prime rib damn near raw, Gawd I Love her lol! All I use is the chimney for steaks, even 2" thick ones, works perfect for us. That dang Porterhouse looks amazing, almost did one last week but went Ribeye instead.

No problem with high heat here either, full chimney of fully lit charcoal and it stays above 350 no problem

I have a real tough time doing pizza on the grill/mini/WSM in general getting the top hot enough to get the toppings bubbly and done before the bottom is overdone. Closest I've come is in the mini with a pizza stone on the bottom grate and a handful of fully lit coals on top of the top grate...

No Cheese Whiz??! Now come on! ;)

I prefer using just a handful of fully lit coals and replenish as needed, I use top round, sliced thin as possible, hang pieces on skewers from both grates, I try to keep temps 125 ish for as long as it takes.

Damn that looks good! Wife and I did a monster Ribeye smoked on the WSM Tuesday. I want another