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Yeah, seems like I tried one once many, many years ago and that was enough.

By the way...I also have a butt on to this morning; first time that I seasoned and let it sit overnight. The bark is already set after 3 hours and ready to spritz. In the past I seasoned in the morning and just put it right on. Took much longer to set that bark. I’ll be seasoning the night...

You have to click on the photo link and go to the website to see the clear image...that’s just Photobucket.

Is it trussed like in the photo? If not, get some twine and truss it so it doesn’t fall apart on you.

I’ll be sure to check the labels this week...I will not be too happy if they are doing it!

I bought a door without a latch and moved the latch from my stock door to the bandit. I cannot recommend a Guru since I don’t have one yet! Sorry...

Tried the 2-1-1 on the weekend with 2 racks of pork back ribs. I did 2 hours at 275 which set a decent bark, but the 1 hour wrapped was not enough...had to go another 1.5 after unwrapping and that dried them a little. I should have gone 2-2-1 or 3-1-1. But I was pretty happy running at 275...

I highly recommend the Cajun Bandit door...it really reduces air infiltration. That plus a guru should put you in WSM heaven... I’m planing on a blower down the road as well; but we have a small family and smaller 8-10lb briskets are fine for us...no need for overnight cooks.

Porcelain over ceramic every time. Porcelain is denser and harder; holds up better over time. Don’t worry about brands; look at the quality of the tile. It should be consistent dimensionally, have several variation patterns (there should be 6 or more different “patterns” in the tile so 2 next to...

Hey Lynn; I’m a General Contractor and the quality and selection of ceramic “wood plank” flooring is top notch these days. Extremely versatile, lots of varieties, tough, and very much in demand. You will not regret using it.

Amazing...great smoke ring too!

Bob; that is an amazing smoke ring...I have yet to get a ring like that with my WSM. I know it's only appearance, but how do you do that?

More like "biscuit"! :)

And save yourself a lot of time!

CLARIFICATION: As Tim noted...I did not mean you should leave the PAN out, I meant to leave the WATER out. The pan should be left in place as a heat deflection shield. Sorry for the misunderstanding. Thanks for pointing it out, Tim.

Agree completely! I also pull the top section to reverse sear my tri tips. I'll cook my tri-tips between 230-260 and pull at 110. After I sear, I like to wrap and place it back on the upper section until I hit my perfect 135-140F, medium rare. It is usually around 120-125F when I put it back on...

I have to agree on a lot of what you said. The 18.5 WSM is my first smoker and I’ve only had it about 2 months. I’ve never had a bad cook except when I got a bad cut of meat. And I also like to mix my wood for different results. The brisket I did yesterday was done with 1 apple, 2 pecan, and 2...

I’ll make a few suggestions based on the limited info given. Assuming you have a WSM since you mentioned a water pan. If this is 10lb, you will be hard pressed to cook that through in just 7 hours. I did one in 11 hours at around 270F, so 325 to 350 sounds right. Cannot hit that with the water...

Annnndddd...there it is! Really nice cook today; the wood gave me really consistent smoke all the way through the cook. About 9 hours fridge to table. I ran low and slow early on since the brisket was pretty small; 220-230, and then ramped it up to 260 after I wrapped it. I was a little...

Thanks for pointing that out, Dustin. I didn’t realize he was on the kettle...yep...I was talking about the WSM.