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I flip the center section so the joints shed water, open the vents, and slide a 'custom' fit black garbage bag over it. Works for me. YMMV

The casings were pretty snappy, more so at 275. But you should be able to run 325 - 350 if you want. I recently did a turkey at 350. For me, there is a fine line. I like them snappy with most of the fat rendered.

Brats on the WSM are fairly straight forward for me. Run the WSM in the 240 to 275°F range. Use a bit of Apple or Pecan for smoke. Water or no water in the pan, your choice. Probe for target temp after an hour. YMMV

Was always partial to the big Hobart floor mixers. Just never enough bucks or floor space. Or need.

I have varying degrees of success with brisket. Last one took 12 hours and was only a 4 pound chunk of flat. At 10 hours it was 170 and holding so I wrapped in foil with about 3 tablespoons of beef stock. Put it back on the pit for an hour then into a cooler wrapped in towels to rest. The spill...

Glad to see I'm not the only one that enjoys some Dutch Oven cooking.

ATC units with a fixed output blower for such a small volume of space seem like over kill. I would be more inclined to look for a unit with a variable speed fan. The billows unit is rated at 46cfm. That's about the starting point (50cfm) as a fairly large number of fart fans in the bathroom...

Looks quite tasty.

I have a two probe Smoke that I've used for about a year. It uses the same probes and i suspect the units share similar components and design layout. I just thread the short "air" and long 90° "meat" probes through the grommet. Just watch when you remove them not to tug on the cable. If you are...

Thank you all. I've done a few turkeys on the kettle in years past. This was a first for me in the WSM. Temperature control was simpler and there was more headroom under the dome for the bird.

I'm not very enthusiastic about cooking out of doors but still requiring electricity. But that's my problem. I am interested in fire safety. So far in the last three years we have only been able to use our fire pit about a half dozen times due to persistent lack of rain. There just ain't enough...

The tinfoil hat helps prevent overdone breast (165°F) vs thigh (175°F). I generally put it on about 30 minutes to an hour into the roasting. I can get "natural" un-enhanced birds and have done a few and even a "fresh" one once. Similar brine and rub but roasted in the oven. But I was unable to...

I've only been using the WSM for a couple of years now. I know that sooner or later someone will open their fat mouth and offer to do a turkey for one of the winter holidays. So I thought I would practice before winter sets in next week. Winter is never more than a few thousand feet or a couple...

I will start checking the used pellet market for bargains in about 18 months.

Kevin, welcome aboard. I use the bottom or intake vents on both the kettle and the WSM to control temp. I use the top only if I am unable to control the temp with the intake. And I use the top and bottom to smother the fire at the end. YMMV

I usually end up elbows deep in the finished product before I think about a photo. Sometimes I get a photo at the start of the cook but not when finished. But here are a few from the summer of 2019. Which was a fantastic summer as far as weather was concerned this year. But it can start to rain...

Give'm fish oil. Good for the coat and skin and lubes them up so they don't squeak as much.

This is a good simple brine that you can modify as your tastes see fit. I generally go with a savory brine not too sweet. Simple Brine Turkey - Chicken - Pork 1/2 gal Apple Juice, 1 cup kosher salt, 1 tbl sage, 1 tsp each blk pepper, thyme, basil, onion powder. Add enough water to just...

I generally let my WSM run in the 240 to 275 range, That seems to be where they settle in for the long run. And they will drift up and down in that range without damper fiddling. I run without an ATC but I use the Thermoworks Smoke 2 probe unit to monitor temps.

The same is true here for the local Tru-Value. Surprisingly large bbq and food storage sections. As a rule I make my own. About the only thing I lack is the preservative and flow agent additives.