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Doug, I agree with Doug. Use Kingsford, at least 'til you get the hang of this gizmo. And a leaky door could be a problem. It doesn't take much air to make a big difference. Kind of like when I first drove a car. I was amazed at what a little movement of the steering wheel made to the...

Hi Doug, When I said the vents should be open 25-30%, that was a rough estimate; more to illustrate that you can't cook with all of the vents closed. Most of the questions Travis asked, will affect the real vent percentages. No, the smoker will not "reverse itself" after "closing the vents."...

It's normal for the bottom vents to remain open a little. Roughly 25-30%. 240? is ok for a lid vent temperature. Opening the lid will let in oxygen, causing a temporary temperature spike. It sounds like you kept over correcting, and too fast. You need to anticipate what will happen, and...

Thanks Dan, I have an 18" Weber kettle as well as the WSM. But I've never done beer can chicken on either. When I do, I'll try it your way on the WSM.

Dan, That looks like it works fine. But why not just use the WSM lid on the 18" Weber grill?

No other ideas, but that makes sense. Could be like cooking a baked potato on a rib rack on an attached prong, or putting a nail in a potato. It speeds up the cooking time.

Just in case you didn't, make sure you use a good quality charcoal.

Jim, A lot of folks like to use play sand instead of water in the water pan, for a long smoke like a brisket, to avoid refilling the water pan. Another option, is to purchase a Brinkman charcoal pan, to replace the Weber water pan for a long smoke. It even fits more securely on the brackets...

Doug, Why do you recommend carving the breast that way? Is because it is more tender to eat, easier to carve, or both? Thanks,

Tom, Russ is correct about the labelling. If they are enhanced, it must say so, at least in the fine print! I drive out of my way to buy non enhanced meat and will continue to, as long as I have a choice.

The time sounds right to me too. But leaving the membrane on will make the ribs tougher to pull apart and tougher to eat. It will also prevent the rub penetrating from the back side.

Brad, Did you remove the membrane from the back side of the ribs?

I agree with the old standby being really good! Last time, I did 2/3's old standby, and 1/3 pineapple (Hawaiian), which was also good. Around noon today, I'll be smoking 2/3's old standby and 1/3 high plains. The high plains marinade has a tangy spicy taste. Looking forward to trying the...

Kevin, The butcher at Kroger told me he "couldn't" slice my jerky on the deli slicer either. He said he would try his best using his saw, but the last piece came out real uneven. It seemed to me the deli slicer would be the easiest way to do it. Any idea why they can't use it? The meat...

Mike, I'm sorry the jerky didn't turn out as good as expected. Kevin was nice enough to send me some personal messages to questions. In one, he warned me to use a mild smoke wood, since the thin strips really "suck up" the smoke. And mesquite is a strong wood too. He suggested a mild wood...

I've read that one of the secrets of good skillet fried chicken, is to let it "dry out" uncovered in a refrigerator for several hours, too. It seems moist when you open the door, but the interior of a refrigerator is actually dry.

Bob, I used an empty, dry water pan. I only covered it with foil, to catch drips, and there was a good size puddle when it finished. Ed, I tried to cut the London Broil a 'heavy' 1/4 inch thick. Most of the strips were about an inch wide, and about 5 to 6 inches long, although I also ended...

Great name! Welcome aboard. You'll love the WSM as soon as you get it. Plenty of instruction and information already here, and you can get lots of help from the folks who visit this forum.

Wayne, I'm happy your first try with the WSM was such a great success! Jim, I've heard tons of good things about pork butts, and would like to do one soon. Trouble is, I've done so many baby backs, I have a freezer full of left over rib meat "pulled" for sandwiches. I love those with a spicy...

That question could be better answered by Kevin, since he lives in the snow country of Ft. Wayne. However, I think it actually would be easier in colder weather. I was striving for 160 degrees, and at one point briefly hit 167 with all 3 vents closed. In colder weather, it may take a little...