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Welcome, Gwen! You will love your 18.5 WSM. I’ve had mine since July and am now addicted to smoking! You will always have great support on this forum; very friendly and mature members here. A few points based on my experience; 1) You will start out trying to control temp within a tight band...

I’m definitely looking toward to this...smoke tube is already on my Christmas List to Santa! Sure would like to do some for thanksgiving...but I don’t think Santa is working this early. :(

Oh yeah...back when $2 would buy you a dozen of em...many late nights with fuzzy memory... Definitely gonna hit that place when the line is less than 25 minutes long...

Agreed...after my wife and I enjoyed our smoked salmon lunch, I came to the same conclusion. The flavor is great, so more salt would not be a good idea. And I will definitely pack that dry brine next time so it stays submerged once the water is drawn out.

I air-dried it only about 1.5 hours. No fan. But the pellicle was set and only slightly tacky to the touch.

Believe it or not, that was Costco. But I do think the fact that pretty much any Costco fish was previously frozen means that they hold extra water. That is likely why I had a tough time getting a 100% cure on it; the excess water drawn out probably watered down the salt enough to slow the...

Well, it finally got cool enough here in sunny Arizona to take my first stab at smoking a nice sockeye salmon filet. Big shout out to Jim Lampe for giving me the idea on how to control my temp below 200F; my target was 150-160F and getting that consistent on a WSM was a concern for me. His post...

Uh...ummm...er...it...never...crossed...my...mind:)

;)I wish they would lead with that question at these impeachment hearings...oye...

I've read conflicting reports (as is the case with many topics!) regarding the need for a dedicated smoker for fish. I plan to smoke some salmon today on my one and only WSM. I really don't buy the concept that the "smell" of the fish will basically impact your meat flavors when you smoke...

As others have said, give us some more information. I have an 18.5 and get 10 hours at 250-270F out of a 3/4 ring using minion and a 20 coal chimney. Bear in mind that I live in Arizona and my daytime temps are usually in the 80s or 90s lately. If I load it to the top of the ring I can easily...

Looks gorgeous...I'm ready for lunch leftovers... How much time did it take at both temps?

Oh, and beware seemingly loving family members that are urging you to take it out at 195 even though you are getting some resistance when you probe. They are simply suffering from Aroma Inflicted Hunger Syndrome (AIHS).

Don’t get hung up on temp...it will be done when it’s done. The best method is to probe it with your temp probe in several places. That probe should slide in like butter. 195 or 205, it is done when it is done! If finishing in the oven I’d run at least 250F; 275 to 300 if wrapped. And wrapping...

I always wrap my butts! I generally hit the stall between 160 and 165. Once it stalls for about 30 minutes, I spray it with butter spray, sprinkle a nice layer of brown sugar on it, then wrap it tightly with a few ounces of AJ. Put it back on the smoker if you have the temp, or slap it in the...

I’ve owned my 18.5 for about 4 months and have had many great cooks. It is truly a great machine! I’ve seen many opinions from not cleaning at all to power washing. For the vets out there; what are your tips, tricks, and lessons learned? For me, I clean after every pork butt for sure, but also...

Don’t sweat the temp. I always cook mine hotter now. Yesterday I made a beautiful butt and ran the entire cook between 270 and 300. 8 pounder was done in 10 hours; that beats waiting 12! No water in the pan with bottom vents about 25% open. But you should not have to close off all bottom vents...

I also hit it with 2 coats of Texas Rib Candy before I wrapped...it came out fantastic!

Good question; can we presume that means to just prick the skin along the lower edges of the breasts and legs so that juices don’t pool under the skin?

Well...I just realized this morning at 6AM, as I placed my Boston butt on the smoker, that my wife had drank the last of my apple juice. So today we are using 50/50 mix of Apple Cider vinegar and water for the spritz. Should be interesting!