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Thank you all for your insights. Stogie & George, I don't plan to rely on the pre-set markings...I've read enough on this website to know that every cook and every piece of meat is different. I just want to be able to set the vents quickly and have a reasonably good idea of how open they are.

Has anyone devised a way of marking the bottom bowl so that you can quickly set the bottom vents to 25%, 50 %, 75 %, ect open? I was considering using small strips of duct tape but I don't know how long it will last with the high heat. I also considered a more permanent type mark with a drill...

Well, I smoked the ham this past Saturday and it turned out great!!! In fact, I believe that it was the most popular meat served (I also fried 2 whole chickens with my turkey frier). And that Mustard and Whiskey glaze was really went well with the flavor of the ham. The WSM really held the...

Ken, Thanks for the info and no you haven't added any confusion. I'll probably wind up smoking a partially cooked ham. My mother always does a Hamilton brand ham in the oven and that tastes really good. As far as the glaze goes, I was going to give the Mustard and Whiskey glaze recipe that...

Hello Everyone, I just bought my first WSM this past weekend. If you read the my post under Source for WSM you'll notice that I've already broken it in. I was using an ECB with the mods that are found on the internet but this site and everything else I've read has made me believe that...

John, Boy, am I glad I came across this post!! I didn't think anyone in Huntsville carried the WSM. This past Saturday, I went down to that same store and snatched up the last WSM in stock. I did some country-style ribs on Sunday just to break it in. They were the best I've done yet...