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Wood floor, can't tell which batch as I bought tons of it at the HD sales.

So I have been using my 18.5 smoker since June 2011, have about 30 sucessful smokes under my belt with no issues, UNTIL and last two. My smoker is well seasoned and generally I run the bottom vents at 25% open with the top 100% open. On the last couple smokes I could not seem to maintain 225...

Pulled them 10hrs 45 mins in , probed temp was 205. Wrapped in foil now in the cooler wrapped in towels. How long can I hold these before serving? People arriving 12:30-1pm that's 2.5- 3 hours! If the temp drops below 140 can we heat back up via microwave or oven? I just don't want my...

Thx! I put on a 7.2 and 9.5 lb butts at 11 pm last night. At 6 am the we're at 163. I foiled per SYD reccs, targeting about 10:30 to pull them if all goes well.

That's what I was thinking they will be cooked to 205 degrees. Perhaps I should not believe everythin

So I have two boneless pork butts, I injected them last night and am planning on putting o the smoker in on hour from now so they are ready for tomorrow's USC vs UCLA game. I was reading some where that if you inject you must cook the meat within 4 hours post injection? So did I just waste 16...

looks great, not sure why its not made for the 18.5" also since that is by far the most popular version with larger numbers in use.

I am looking to pick one of these up any suggestions? Is the 4cfm adequate or is the 10 cpm better worse? It's going on my WSM 18.5. Thanks

Yes. I am in the minority here but I use the pan with h20. I use have a pan of water and it's all gone at 8.5hrs at 225. I do use a drip pan on the lower grate to ensure clean up is easy. Ymmv

I would have posted a photo but my family ate them to quickly!

After a year of smoking I think I found the perfect recipe. I started with bb ribs from the local grocery store and Costco. They were okay, finally tried Iowa Gold brand ribs from butcher, much better. I put a dry rub on 3 hours before, i use obie-cues sweet hot rub. I smoke @ 225-230 for 4...

I am getting great smoke flavor but I am wondering how to get them a sweet/hot favor. I do a dry rub off the shelf called sweet hot, smoke with cherry until done. Finish sauce is stubbs. They are very good but just missing that sweet favor. I have tried honey and brown sugar also. Any other...

Aj, I am no pro but I have had great experiences with my 18.5 wsm. I use the MM 100% of the time. I have not cooked yard bird yet but I have done brisket, port butt, and ribs several times with success. I fill the charcoal ring in the WSM 3/4 full with unlit and 3/4 full weber chimney. I dump...

I spray mine with grill cleaner in a large trash bag in the backyard and then hose off. I would never try to clean in the kitchen sink, big mess!

I did the boiling water test, mine was dead on.