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I started with straight Kingsford. Then tried Competition, then tried the Mesquite and Hickory you mentioned. I think I can taste the flavor difference when using the Mesquite and/or Hickory Kingsford. I now use Hickory Kingsford. (Disclaimer, I am far from a certified BBQ Judge, but I...

Thanks Dennis, I think that tells me what I need to know. Plus, I saw from your other post that you had been away from cooking on your 18.5 for 7 months while on deployment, so, you were not exactly back in the groove of smoking yet, and you still didn't have any "... oh yeah, I get it"...

I saw a program on Food Channel or Network or something, where a guy got them fresh from the harvest, then went to the local farmer's market in the city square and cooked them on the half shell the same day he made his own BBQ sauce. San Francisco, I think. Man, they looked sooooo good...

Yes, you need one. Smoking with the setup you describe has been shown to cause irritable bowel syndrome, itchiness, vertigo, dizziness, constipation, heart palpations, hypertension, hi blood pressure, impotence, incontinence, loose stool, hives, hair loss, dry mouth, blurred vision, insomnia...

Kids, I got my 22.5 last Winter and have completely enjoyed it. Great food and really has opened up my cooking experiences. (This board has been a help too). Question, I am now able to buy a second one for my dad's cabin the mountains. I am thinking of the 18.5 since I will rarely cook...

Ed, I know what you mean, sounds weird, but I had some baby backs he did. I like baby backs dry, Memphis style but I also like them wet, but these were just too wet. He did some beef that had the same issue. Maybe it was the user as opposed to the cooker, or perhaps just my taste buds...

I am late to this post too, but the tiled ceramic cookers are cool. I came across a website once where you can custom order the tile pattern. How cool would a checkerboard cooker be?! Unfortunately, how expensive? For whatever it is worth, my experience has been that the ceramics are "...

Pat, Thanks again. Useful information. I guess I've been flying sort of blind. JKC

Thanks Pat. Since you are on teams, am I looking at an internal temp. target like w/ turkey? I've usually just cooked until I am out of heat and it has been done. I have a meat thermometer if that would help me getter a better result. Thanks, again. JKC PS Pork is on now. I have to...

Hey Kids, I am putting a shoulder on at 9:00 AM EST. I usually cook bigger ones (about 10 to 11 lbs). This one is at 6-7 lbs. Didn't someone post that a good rule of thumb is 2 hours per pound? That seems too long. I am at about 230. And I usually cook my big ones from midnight to...

PS The Gators suck!

Kevin, Thanks for the reply. Reinforces my comments about the board. I "think" I am using Minion. I do a charcoal chimney and get them red hot, then fill the collar with briquettes and pour. The only thing I can think of is that I am letting the charcoal burn too long in the chimney...

First off, I cannot say enough good things about this forum and the folks who keep it organized. There is so much information on here and a just a general sense of trying to help out. The only other forum that comes close is a guitar forum I joined awhile back. I bought the WSM because I...

Thanks for the feed back. I am going to cook without water and higher temp. I will report the results and take a PIC if I remember to in the chaos. Take it easy, JKC

Thanks, guys. Greg, I've got a 22.5 as well, but Steve makes a good point (in spite of the fact that he is a Gator fan). Maybe I should stick with "low and slow" this time out. Greg, you said no water and two chimney's full. One to light and one as the "Minion" fuel in the cooker...

First, thanks and kudos to the web admin. guy and anyone else involved in maintaining this site. There is a wealth of information on here that is very helpful and there must be a lot of work involved getting it organized and presented so we can all use it. A labor of love, I'm sure, but still...