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I only remove the water pan for really short cooks like Tri-tip. That reminds me of an older T-Roy video where he makes a very sensible statement (I’m paraphrasing here); “well, Weber designed the WSM with a water pan. If they didn’t think it needed water in it, they probably wouldn’t have put...

The answer to this question is simple...give it to me. And, of course, let me taste it and decide that it is perfect...

OMG...I think I have eyestrain after reading that. I admit I skipped most of the chemistry lesson...:) Thanks for posting!

I am always amazed at the beautiful smoke ring that some folks get on their meats...mine is never more than 1/16” to 1/8” deep, but I see many that are 1/4” or better. Now, don’t get me wrong; the smoke flavor I get with my WSM is great and I’m really happy with it...but I, like many, must...

Goes to show, when something works...stay with it. I tried those ribs again but went with no water in the pan and slightly higher cook temps and did not spritz. NOPE. Not to say they weren't good (they definitely got eaten!) but that color and the tenderness suffered.

That's an amazing smoke ring! I just cannot seem to get much of one on my WSM...not sure why.

Hey Nick...I’m also a new 18.5 owner. Had it for a few months now and have had some really great cooks. I’ve found that the WSM can be a bit picky on small loads of charcoal. I now never use less than half a load. Only on Tri-tip will I play games because a higher temp is not an issue on such a...

Hey LeeJay; you didn’t mention how you are starting your WSM. Are you nesting the wood in the coal? Are you adding it on top? Are you giving the WSM a little time after startup to “normalize” the burn? When you light your chimney, you’ll see a lot of sooty black smoke; you wouldn’t want that on...

Thanks all! Gonna give those ribs another shot this weekend...these were the first time my wife ever had them, and she wants more!

That is actually a really good idea; high heat cooks would be the way to use this stuff based on the way it burns. I'm pretty much sold on fresh coal for the longer cooks.

It took me a little while to get around to setting up an image hosting service, but here goes nothing: First cook: 2 racks of St. Louis style ribs; [/IMG] Second Cook: 10.22lb Packer Brisket; [/IMG] [/IMG] Third Cook: 2.65lb Tri Tip; [/IMG] I couldn't figure out how to post video, so I just...

Well, I did a short cook using the reclaimed charcoal and some new. What I found is that the partially burned charcoal burns pretty fast and hot as compared to new fuel. I did a tri-tip at 250F and when I seared it over the bottom grate near the end of the cook, that stuff took off and was well...

I learned the hard way with Tri Tip also. It is one of our family's favorites, but don't trust your local supermarket with this. Can you believe that the first one I ever bought was from the supermarket and packaged with the fat-cap up? Might as well have been buying a piece of leather. Only a...

So, first off lets talk about the bank. This is an item that you should not skimp too much on. You need to be able to trust is rain or shine; having a failure halfway through an overnight cook might not be a good thing. I did a lot of research and went through one return before I got what I...

For those of you that own them, without considering the value of saving food that might get disposed of; are they cheaper than buying ziplock freezer bags?

As a closing thought, the leftovers were absolutely delicious for sandwiches!

Wow...what a memory blast! I also loved that jalapeño with Churches fried chicken...the last time I did that was around 1980!

I'm telling you, I love my Cajun Bandit SS door. I cooked 8 hours yesterday on 2/3 fire ring of coal in my WSM 18.5. Shut all the vents right after and have a lot of charcoal left over this morning for next time. That one item alone really helps stop the air infiltration.

I did as suggested yesterday; 2/3 full ring using minion and then shut down all my vents as soon as my roughly 8 hour cook was done. I did end up with a pretty decent amount of charcoal left over. A lot of it is, of course, partially burned smaller pieces. Any suggestions on re-use? Do you just...

So I decided to try out a chuck roast yesterday. I'd seen several YouTube videos of folks likening them to the "poor man's brisket" and decided I had to try it. Ran the cook pretty standard in my WSM with target temp of 250F. A few things surprised me: 1) A 3.65lb chuck took 8 hours! Heck...