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Ive cooked 19.5 on my 18". Some of my shortest cooks were biggest briskets....9.5-11 hr. Go figure. Cook at 275, allow enough time. 2-6 hrs in cooler is fine.

Well mayonnaise is just basically oil and egg..... And a touch of lemon juice... In a stable emulsion. We might brush things we bake with egg to help them brown and crisp......... So it's not like this is really wild or anything. My mayonnaise has paprika and cayenne pepper in it so.....even...

In boy scouts we used wadded up aluminum foil, soap, water. The aluminum is much softer than the cast iron, or virtually any kind of scrubby you can buy except a sponge.

Obviously opening and closing the damper isn't doing it so why don't you change that...... Set your fan to come on at about 20-30%, see if it improves right now your controller is cycling the output mostly through the range that isn't doing anything. If it overshoots then try limiting the...

Yeah that's the top one there's also one under it. Nowdays. Just keep as close together as I think I will wanted to try and keep the temperature the same . I'm fairly happy with my WSM however I am constantly looking at gravity feed smokers and I have recently become fairly focused on an...

Why do you have your fan not coming on till 75% output. Are you running this with a damper?

Well I'm going to retract my previous statement. I ain't never counted no briquettes for the WSM. I just remembered we counted briquettes to use with Dutch ovens when we was in boy scouts. There was a formula for how many briquettes you needed to cook at a certain temperature. My favorite...

I ain't never counted no briquettes.

Yep, I've cooked the 20 lb brisket and didn't have much trouble. I draped it over a curved Weber rib rack because that rib rack doesn't block the heat from getting to any part of the underside. I will say it's about the biggest I cared to go to on wsm 18 Im still eyeballin other smokers for...

Smoke doesnt go with everything My sweet potatoes are cut into wedges, cooked with sugar , a touch of flour, tad of lemon juice and nutmeg, with a little water so they make a sweet syrupy glaze. Still have body, edges get slightly chewy. Not mush slices drowned in syrup with marshmallows on top.

It depends on a few things. Not the least of which is the airflow, and how consistent it is. Rapidly igniting cold coals generate thick white smoke, regardless of if you have wood there or not. I will tell you that when you get into a cook a little bit, and its stable, and you've got...

You really never need to stress over temperatures unless you got a deadline. Everything between 225 and 300 Cooks about the same....hotter just faster, better outside bark

My number one gripe about the case is.. it's too lightweight. It's honestly not heavy enough to stay in place with the stiff lan cable that's used for blower. I've actually considered bolting mine to an inclined wooden block..., My number two gripe, is it's not even water resistant. It's...

No size doesn't matter where the pork butt you're not going to come out dry. In fact I would say the standard size is closer to 10 lb. 6 to 8 is pretty small imo. One guy here did 8 pork butts at once in his wsm18 a few years ago. Stiood them on their edge, 4 on each grate

Oven cleaner followed by hose

I think you got a lot of votes here that say don't bother and I agree with that.... It was well intentioned it's just a p i t a to stick a probe actually through.....

I've done a lot of Ash in my yard and it just goes away when it rains and no it does not kill the grass in fact wherever it's dump the grass grows higher

There's nothing wrong with cutting your ribs in half, or even taking a little bit off the ends that's going to end up dry and hard anyway. You might lose one rib meat to the overcooked end effects cutting them in half.... Small price to pay.... Even though it is one of your best ribs that you...

Cure works almost instantly.......... What takes the time is diffusion through meat thickness. When i cure jerky ... You can see the color change before your eyes. If you massage strip of meat around in a ziplock with cure a few minutes a quarter inch thick strip of beef is totally changed...