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Oh. That's the same price as everywhere, including Amazon (through this web forum). Lately I can not find any real deals on either size (I bought my 18.5 for $229, but I 'think' those days are over)... So in the future I would buy one via Amazon - accessed once you are logged in here. That...

Adam, How much was the 22" at Lowe's? I just checked on their web page and it says they have discontinued the item. I have never seen a WSM at Lowe's (or Home Depot).

Mike, I've use Maple a number of times and all of it was at least 1 year air cured. I use it in our wood stove so I've always got plenty on hand, but always at least 1 year since it was "split", not just fell.

I live on a river, so I get wind a lot. I made a wind screen which works very well, but it seems like, if I start using only 1 set of vent holes, that I 'might' be able to just switch vents and use the wind screen less? (Does it work that way?)

I've been using my little 18.5" WSM for several years now, and love it. Most times I can zero it right in, for a steady temperature, with no problem. But some days I fiddle around with it trying to keep the temp exact... Which is a big bother & a lot of work. I always burn with all 3 of my...

Conduit Plugs? So do you close 2 of the bottom vents 100% - closed, and the 3rd vent (the one you attach your Guru to) is closed 50%? I can understand how heat tape would hold the vent closed 50%, but no sure about the conduit plugs doing it. Can you please tell me what a conduit plug is...

Clay Saucer AND a Water Bowl Full of Sand Scott, Thought I'd jump in here. I used my water bowl, that came with my 18.5, once or twice before I found out about using sand & a terracotta tray as a heat sink. I haven't used water for years. It's easy to do, just fill your water bowl full of...

So... I took the spare ribs off at 5.5 hrs. and they are perfect! I've got a neighbor with a Tragger and I gave him some. He was absolutely amazed with the smoke quality and the way the meat fell from the bone. These WSM's are amazing!

Today I am smoking my first "spare ribs". I know how to bbq baby backs, but this is my first doing spare ribs. I trimmed them down, St. Louis style. They've been on almost 4 hours. I placed the little pcs of scrap tips around the ribs and took them off at 3.5 hrs. They are tender, but dry...

Dave, A 16.5 lb bag of Competition is suppose to be the same as a 21 lb bag of regular KF. I have filled my WSM and not had to do anything except stir them once, during an 11.5 hr burn. I stirred them only because I threw some more wood on the fire. There was very little ash when I was done...

Yes, I trimmed them, etc, then rubbed them, etc. They were still cold. Were you thinking that 'properly' means meat safety, or something about the flavor and texture? It's my first time with spare ribs. Baby backs have been a favorite of mine, but I've been reading how good a spare rib -...

Dave, I meant refrigerator... Yes, they are in the refrigerator. What do you mean 'properly handled so far'?

I was trimming up some spare ribs today, put mustard on them and them a rub. It started to rain like crazy and I am tired... Will the meat be ok, overnight, in the cooler with this concoction on it?

John, I have been using the competition briquettes and love them. My local Costco told me today that they were "testing" them and may not have them back any time soon... bummer!

I'm new to the WSM, but I now own the new 18.5" model. It comes with a LARGE water pan. I filled the pan with clean sand, and placed a tin foil wrapped clay saucer on top of the sand. The edge of the saucer is about 1/4" below the top of the water pan. I have been holding constant temps...

I'm a newbie to all of this, and assembled my new WSM yesterday. First I checked the calibration on the thermometer, then filled the water bowl with sand and a foil covered terra cotta plate (not water), and cooked chicken and meat loaf like I've never cooked before. Man-o-man, this thing is...