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I prefer to run poultry in the 325 - 350 range to minimize time in the "danger" zone 40 -140 range. But that's me. At that temp, it will be about a 2.5 to 3.5 hour cook, depending. I go with at least half way up the ring. Light about 15 - 20 to dump in the middle. Easy on the smoke wood...

We hung one indoors from a high ceiling beam to use as an "Earthquake" detector. it will sway and sometimes chime with the smaller ones we don't feel. Hanging too many outdoor chimes in a breezy location can annoy the neighbors endlessly.

I recently started using the two probe Thermoworks Smoke and found I can wrangle two probes thru the slit in the silicone grommet on my 18.5 WSM. The whole bulb at the probe to cable connection will push thru. This may not work with some units.

Welcome aboard

I can move something 6 inches and not find it for a week.

I have been using KBB and Weber, but I picked up a few to give it a try.

Welcome. I found I had to learn to relax. Nothing happens fast in a WSM - normally. "The ox is slow, but the earth is patient."

I went with the Embers 2x20lb $9,98 at HD the day before.

I will use water or a couple of stacked / nested clay pots depending on the cook.

I just replaced a two probe Weber Style with a Thermoworks Smoke. I like it.

"I'll have the sauce 'on the side'".

Pam works for me. Or a turn on the kettle.

I blundered on to this site about a year ago looking for info on the WSM and stayed for the recipes.

I did a "ready-to-eat" ham a few weeks back to limber up for the summer. I gave it a chunk or two of hickory and used a target temp of 140 and a smoker temp of 230-250. Brushed on a heavy honey-mustard glaze for the last hour. It was on for about 4.5 hours. Just made ham and beans yesterday with...

I am kind of surprised that Weber is passing up a chance to sell "Genuine Weber drop-in disposable" aluminum foil liners. Sized to fit with a Weber logo stamped on it. Could be some bucks there.

Either is a possibility I think you would need rain directly impinging on the smoker to get it inside. Condensation could have occurred with the right conditions. But I wonder if it would be enough to puddle in the bottom. I dunno

Tore the unit down. No trimmer pots on the circuit boards. So it's what you see is what you get. You want accurate? Spend more money.

It is the unit. Not the probes or how I test them.

Does anyone know off hand if the unit can be calibrated or at least adjusted? Mine reads about 20 - 25 ° off from my Thermapen and while I can do the math, I'm retired and shouldn't have to think too much any more. Thanks

I've only had the WSM 18 for a couple of seasons now. Sill learning my way around it. First cook this year really wasn't a cook, It was a fully cooked ham. About 3.5 hours at 230 -250, dry water pan, honey mustard brown sugar glaze for the last hour. Target temp internally 140°F Second...