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pretty easy mod .. cost about $40 This thing runs at 225 with little attention, just add chunks. The water needs a refill for a long smoke. It's really made a huge difference for me...

Wrapped the chucks in foil with dark beer after 4 hours, then another 2 hours and 1 hour rest These came out really good The ribs went into aluminum trays with apple juice after 3 hours, then covered for another hour Slightly overcooked, should have started them an hour later and covered...

Up before sunrise today, chuck roasts with rub and country ribs (half with rub, half with polynesian glaze) Post oak to start, put chucks on at 7am Added hickory at 9am and put ribs on humming along at 225

I was having no luck with charcoal and did a little research/got some pointers from some friendly people with a lot of expertise. This cost about $40 and has made a huge difference for me...

Split a 12lb select packer, light rub overnight My wsm18 is modded for propane, burned two big chunks of post oak and ran it between 225-250 wrapped them in foil after about 4 1/2 hours, when they hit 150 Pulled from smoker at 205+, total time 7 1/2 hours Here's the point and flat...

Thanks, they were great. I'm lovin my wsm now..got it as a gift last christmas. Did several charcoal smokes and couldn't keep a proper fire going, food was ok not great (st louis ribs/beef ribs/country ribs/pork shoulder). Got some advice from some very nice people on another forum and...

Propane WSM 18 @225 with hickory, foil with apple juice, brushed on a little sauce for the last hour. I went no rub because I've over used rubs a few times and wanted just the flavor of the meat and wood. I'll cut the smoking time back a bit next time, maybe 2.5-1.5-1

Thx I've noticed here and on other forums, charcoal/heat problems are a common reason for smokers' disappointment with their final products. I can't maintain a proper fire for 10+ hours. This is working great for me.

I'm charcoal "challenged", so I converted my Weber Smokey Mountain 18.5 to propane Got it as a gift over the holidays, struggled keeping a proper fire going, and had mixed results. Smoked St Louis ribs, country ribs, beef ribs, and pork shoulder.. all good but not great, and trying to...