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As usual, I shut down all of the vents, made sure the lid was on properly and covered my WSM before we left for Thanksgiving. We got almost an inch of blessed rain while we were gone, and much of it seemed to get inside the WSM. The ash in the bowl was so wet that I had to scrape it out. How...

How about the spit's fit with the motor?

Yes, 17.5 x 6.

I have an EZ Que cradle coming to use with my Performer. Now all I have to do is buy a rotisserie ring, motor, etc., to go with it. Has anyone used the EZ Que cradle with their Cajun Bandit rotisserie ring and motor? Or their Weber? I would prefer the CB, but my priority is replacing the spit...

The HD in Kerrville, Texas, had an 18.5" WSM in the box for $41 today. I would have bought it, but I don't want a divorce.

I have a Thermoworks RT301WA meat thermometer, which advertises a six-second response, and that seems about right. The higher end Thermapen lists a three-second response in its literature. I am wondering of an upgrade to the Thermapen worth the expense? Anyone done it? Thanks.

The folks who make the pellets I use, BBQr's Delight, recommend 1/3 cup and one small hole punched in the foil packet. In my few smokes with pellets, I have had good results.

Thanks, all. I took Kevin's advice and ordered some pellets in flavors I can't find around here. I made a foil packet and used Savory Herb on two small racks of lamb last night. Wow! I have some oak and pecan pellets still to try, but so far so good.

Thanks all for your help. I think I will stick with my limited choices for wood.

In trying to expand my lineup of woods for my WSM, I am looking online, where pellets have wood chunks beat in terms of cost and shipping charges. Are there any drawbacks to using pellets rather than chunks? I want more variety than the mesquite, hickory, apple and cherry that are available...

My wife brought home three small, whole red snappers – about 3/4s of a pound apiece. Anyone have a recipe. I am even at a loss about a smoking time. Forty-five minutes to an hour tops, especially since Weber recommends 3-4 hours for a 10-pound whole snapper? I am figuring mesquite wood and one...

It's a hardwood blend lump charcoal, according to the package.

In my quest for the best natural charcoal for grilling, I stumbled across HEB brand natural charcoal. Has anyone used this? Any opinions? My Wally-World is hit or miss on Royal Oak, my favorite lump, and I am looking for a backup that's better than Frontier.

My just assembled 18.5 WSM is posing on the patio, and the built-in thermometer in the lid is showing 145 degrees. The actual temp is only 99 so far at 1620 CDT. Will the temperature skew affect my cook tomorrow when I fire it up? Planning to do BBs that will be well rubbed, using with water pan...

For a newbie whose 18.5 WSM is arriving Friday, this post is a fountain of great information. Thanks. I will see what happens when I fire the WSM up with the outside temperature pushing 100 degrees and the sun beating down on it. PS -- I did order through this web site.