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You might be overthinking this. My center section was slightly out of round and I just set it sideways on a piece of plywood and used my body weight to push down along the rim a little at a time until it was ok. Didn’t cause any problems. There is reasonable flexibility there. I would not...

So I plan to Spatchcock my bird based on a number of high recommendations to ensure that the breast does not get overcooked. I presume that means I do NOT need to ice the breast prior to smoking? Any experienced feedback from you Spatchcockers?

Thanks for all the feedback, folks! I'M IN! Now to select the brine of choice...oye. JDMaple or classic Apple? Decisions, decisions...

I don't see much reason for sand at all. When I don't use water, I just put foil on the pan to catch drips and make cleanup easier. Do a test; dump half a chimney of lit coals in there with no water and all vents set at around 25% open and see where your temp settles. That will give you a...

This is how I did mine: https://www.slapyodaddybbq.com/2014/03/fire-control-and-seasoning-a-new-weber-smokey-mountain-pit/

Thanks, all, for the replies. You've convinced me to give the bird a go for T-day!

Thanks for that feedback, Jim. I’ve been thinking about running a few tests using that method to see if I can get around 160 to maybe 180 max to smoke some fish. I’ll give it a try.

Hopefully you are running without water in the pan?

I happened to be picking up some firewood before a camping trip and found that the local firewood guy had small batches of all kinds of wood...a bucket cost me $6, and they were nice round chunks that I could split into 2 or 4. I get fantastic applewood from the guy. Make a few calls, you might...

Tell me about your lighting method...you used a chain method? Why the chimney?

Truthfully, done early is way better than waiting for one taking too long. Extra rest time is usually going to make it better. My worst case scenario is my impatient wife...once she smells that brisket coming in through the door, I’m hard pressed to even get 20 minutes rest on it!

Ok, folks...I am really considering a bird for T-Day, But as a first timer, I need to know; is it worth it versus the good ‘ol oven? My question concerns the quality of the smoke flavor. Since the bird has skin covering pretty much all of the meat, I have to assume that this hampers the meat...

Love my Inkbird. The oven probe failed after about 4 cooks and they sent me another one pronto. No other problems. I’ve literally charged it ONE time...and I’ve cooked with it at least 10 times. Briskets, pork butts...many, many hours and still several bars on the charge. The rechargeable...

Hey all. I’m getting ready to smoke some salmon for the fall, but never did it on the WSM. Looking to try and maintain about 165. I’m pretty settled on the brining, but does anyone have any suggestions on charcoal loading and management?

Well, for what it’s worth, I just stick to good old fashioned Kingsford Blue. Here is a good thread with some testing that shows the premium brands aren’t really all that “premium”. The Weber Hardwood briquettes lasted a heck of a long time, but are pricey. If you are willing to pay the fare...

This fool would love to see your video, but no link, boss...

Can you adjust the Tel-Tru? I’m leaning towards the River Country RC-T3W so I can actually make it read the temp at the grate level...otherwise I don’t see much value in a lid therm at all.

Does your WSM have a cover? I’m thinking that the best way is to ask your wife to stop washing down your WSM! :) I cannot imagine any water getting into the base unless she is literally washing down the body, where water can slip through the seams, or splashing water into the bottom vents off...

Thanks, JR! Looks pretty much like the process that I already use except for the paper instead of the foil...hmmm...

Looks so good I thought I might give that recipe a try...cannot find it. Can you post a link?