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yep normal, it does clean up with elbow gresse, I use spray rain x on the outside ,

I have used many of the so called electric smokers, heck I live 2 miles from bass pro, sold them all for my WSM22.5 and never looked back, the bradley 650$ makes a good ice chest, I would go with the master built, they got good service to replace the element,

C works real well, I do use the party Q however I set it at 200 to prevent the temp from getting to low while sleeping all night:). Not to maintain temp on the higher value, the WSM does what it does all on its own,

Also this is a bone in butt does the cooking time change for bone in? Nope its done when its done, bone pulls out with a little tug, dont panic she will run a little hot, thats ok, tune down your bottom vents, maybe close two bottom fully and leave one 1/4 open, I never touch the top vent it's...

Thanks for the input everyone, my thought was how on earth could the three WSM'S cost more than comp mods? the fact is I could buy 7 or 8 WSM 22.5 for the price of one comp cooker such as a Jambo, stumps, backwoods, meadowcreek, assassin, ect. Another fact is most in comps they use the WSM not...

Just wondering about the statement on the product info page when talking about the three WSM'S it reads:: These three cookers cost several times more than competitive models, but as they say, "Buy the best, and only cry once." Typo? or not ?

thanks everyone for your help

I saw a pic of someone banking their coals on the side and it looked like the baskets come apart and made more space for coals, I see the tabs on the sides however is their some way to configure the two together? thanks

Figure about an hour and a half per pound, Its done when its done, Wrap em up at 165 or so to get them through the stall, or no wrap and just let em go. No worries just have fun and good luck.

My WSM22.5 is about a year old now, through out the year I have done butts,ribs, brisket, abt's ect,. the weather here has its issues,wind, down right cold,hot muggy, ect. I have seen little issues with air leaks through the pos door and top rim being some what out of round, The wife always has...

I have been using the head lamp for years now, works great and hands free, but I have the bonus, the blood light, since i am an archery deer killer (yum) the blood light function works great, even better for grillin in the dark, turn it on and blood light lets me know how well done the meat is...

Hmm very cool rancher, i wonder where he or she got that part,

season it like tim said, then wrap that thing in a pork belly and tie it up,

Thanks all for the advise, Maybe your right just buy another wsm, looks like merry xmass to me. Going out for a brisk hunt this morning 12 out now, its deer jerky day.

Ok I have the 22.5 wsm with the bbq guru party, no question best bang for the buck. I love the thing and it makes the best Q anyone could ever get. I see all the mods and tinkering going on and their all great ideas, But I want something more, like a 26.5 WSM with three or four racks, yep a big...

I have put 3 per rack 6 total they were costco close to 10lbs each. All on one giant load of charcoal. That was on the fourth of july, however cold temps may or will change the game.

Its all in how you set your other two bottom vents. We live here in the cold and i use it as a safe guard on over nighters, You can get two maybe three cooks off a set of AA. An arrow on the top left of screen will point up when the AA batteries are getting low. Sometimes yes youll have to...

the party q comes with enough tape to cover the vents. I have one for mine. Works great but you better stock up on.aa batterys,

Oh Oh to funny, I had the wife read that one,

The OP was very good information, the sometimes overlooked basic rules of BBQ, The peeking advise is very important, why take a chance of messing up your meat, get a meat thermo and watch it get done from your couch.