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I cook on a wsm mini...I load the charcoal put lighter fluid on and light immediately ,let burn 20 minutes,and no it doesn't taste any different. Put lid on and run about 20 minutes, while dialing in your cooking temp, before putting meat on. No water in pan or no pan at all.I cook at about 275...

Hang em boys hang em !!!! those look perfect.

One thing for sure is you had better not cook without water in the pan. If you do you will never put water in the pan again. Someone told me that a few years ago and I haven't used water since. I wrap the pan with foil...sometimes I cook without a pan at all . jmho

Welcome Justin....I have one I built years ago. Unless you have a smokey Joe and some of the parts already and dead set on building one ...you would probably come out cheaper and have a better smoker if you bought the Weber 14.5 WSM for $199. You can pick them up at WM or amazon...

Yes sir !!!!!

If you hang the ribs you can get about 8 racks in a 18.5 ...no water pan.. Use one of these http://www.amazon.com/exec/obidos/ASIN/B00FDOOOVO/tvwb-20

Thanks Chris....love that Franklin Q!!!

Nice....should clean up fine....can't wait to see the end results.

You can cook a lot of food on the 18.5 and it will use a lot less charcoal. On the 18.5 you can cook 6 butts at once or 10 racks of ribs if you hang them. Plus the 18.5 is on sale now for $199 at some Walmarts.

That's the price of them here in Dothan Alabama and nobody is buying them. I wish I needed one.lol

I have had the 18.5 WSM and now have the PBC. It would be a toss up because you can cook on the WSM , PBC style. ...I will tell you this you can in my local WM they have the 18.5 WSM on sale for $199.

Some folks say you can't get the same results from a WSM as you can on a PBC. Looks like you have proven them wrong. lol I have been using that method for awhile on my mini WSM.

Take your water pan out and try this .... several racks of ribs without cutting them. If I had my old 18 inch WSM I wouldn't have bought a Cook Barrel Cooker. http://www.amazon.com/exec/obidos/ASIN/B00FDOOOVO/tvwb-20

Welcome Rich .....you have yourself one fine smoker.

Welcome....you are off to a good start ....those ribs look fine.

When I had one I ran water pan empty and then started using it without water pan at all.....love the drippings hitting the coals.

I have been using the cook shack method 3.6 to 4 hrs at 275 degrees. No wrapping and really tender. https://search.yahoo.com/search?ei=utf-8&fr=slv1-&p=fast%20eddie%20ribs&type=

Been doing this for many years..... https://www.youtube.com/watch?v=CAE5zXNnFMA

I refurb one just like it except black lid. Just take your time and it will be better than you can buy today. Be sure to use Rustoleum high heat ULTRA ....easy to work with and more shine ..... Keep the pictures coming.

Looks like some good chicken......going to try that on my min wsm tomorrow.