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Tom Horsman reviewed it on his YT Channel , a few months ago.

Unless I missed it, I did not see the 26 Kettle. Has that been discontinued ?

When I turned 35 I'd been struggling for a couple years trying to learn how to smoke meats on a Brinkman water smoker. I had no idea a WSM was available. Regrets. The deep dive into WW II history came a lot of years later. I blame both on not having the internet.

When a man starts smoking meats, replies are interesting .................

Of course, don't know how any court could take this case seriously

I don't think any Oklahoma Joes product is made in Oklahoma. Huge potential for a payout for some lawyer.

In case you could not find Malcolms vid and are interested, they've posted a short version with him talking about injecting or not to inject

Wish my deep ocean blue was that clean.

Inconclusive. What I tasted while pulling the pork lacked the flavor of the Lilly injection. But then, all I did was add a small amount of au jus and some more rub to the pulled pork. But I really have not eaten enough of it yet to make up my mind. Another factor is I like a vinegar...

Don't care if its high calorie.

And for the first time in years, I'm not gonna inject with the Chris Lilly Championship injection. Malcom Reed has convinced me its not necessary in this video, which the forum software won't allow it to be embedded because the URL has the " F " word in it , hahaha...

I've not burned all brands of charcoal, but every brand I've burned puts off white smoke in the chimney until the temps in the chimney get higher. Some puts off more than others. And I can't recall all the brands I've burned over the years.

I think it would be difficult with the Minion Method, just have to settle for Harry Soo's method of burying the chunks in the coals and cooking at higher temps, like 275.

I've been wondering about putting wood chunks below the WSM charcoal grate. Maybe add some fully lit charcoal with them. Then the smoke from the chunks would travel up through the charcoal bed. Just something I thought about recently.

Walter " Stump " McDowell invented gravity feed. He was a HVAC man who competed in BBQ and appeared in a couple of seasons of BBQ Pitmasters. I heard him say on the show " the smoke on a GF is cleaned by the superheated air " . I was skeptical when I heard that. But after cooking on my...

And now Horsman is an advocate of clean smoke, not just in the vid but in the comments, where he says showing a lot of smoke from the pellet pooper is a marketing ploy.

I got my Thermopen Classic today and its not the one I sent them, its a brand new Classic. I'm not mad about that.