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I have an 18.5" WSM and have noticed that it is extremely fuel efficient. Most times I can get many hours from only a single chimney load of charcoal, or less. Unfortunately, I'm an anal retentive on operational performance and I have to wonder if there is a better way to get controlled burns...

Already was looking at one that Harry Soo did like that! Definitely will plan it down the road sometime. The big questions are; was the flavor distinctly different than brisket or is it just too similar? Did the tri tip get more tender from the additional time to break down the connective tissue?

So once natural gas becomes illegal there, will it need to be referred to as “undocumented”?

The Tri Tip will now be a long standing addition to our smoker list. The real sell was the fact that I can get one on, smoked, and to the table in less than 2 hours. Can’t beat that flavor in so little time. No doubt that my next investment will need to be a vacuum sealer. It is hard to pass up...

So, I realize this is a labor of love, but what will be your bottom line? You know, sale price minus acquisition price and repair costs?

So how does freezing the meat affect the end product in a smoker? I've yet to test it and would appreciate an opinion.

Thanks all for your words of advice. In the end I was pretty certain that it was just a bad cut, so I got back on the horse and headed to the local butcher for a nice prime cut. One hour later we were in business with a wonderful Tri Tip dinner! But I also have to point out that Jerry does...

So, I thought I did everything perfectly to smoke a nice 3lb tri tip on my WSM 18.5 yesterday; 1) smoker ran between 220 and 235 the entire time 2) cooked to internal temp of 110 (about an hour) 3) transferred to hot gas grill to sear on both sides 4) returned to smoker until internal temp of...

So, I installed my new SS door this past weekend and am smoking my first pork butt today. The new door provides a significantly better seal around the edges; smoke escape from this area was reduced to pretty much zero versus the stock door which passed a pretty large amount when the smoker is...

The brisket came out absolutely AMAZING! I risked a rub beyond the basic salt & pepper and used a cocoa/coffee/chili rub that was perfect for the beef flavors. 10lb brisket took about 7 hours total at 250-275F. I was very impressed by the efficiency of the 18.5. Since I didn’t really have a...

Today, I'm doing my first brisket and I am using the minion method and burying my chunks. I used 3 pecan and 2 hickory laid right on the bottom grate, then added charcoal over it and removed the center pieces out to the edges. However, I did make sure to expose the chunks so my hot coals would...

I'm expecting my door tomorrow, and I'll let you know how much tighter it fits, but I can see the cheesy aluminum stock door getting bent at some point and I just don't want to deal with it in the middle of a smoke. For that reason alone I wanted it. But I also agree with the last response; who...

I'm no expert, Aaron, since I just bought my 18.5 a week ago. But having done my seasoning run and my first cook, I can tell you that it will hold plenty of capacity. The 22.5 would be good if your cooking for 20+ people, but it just seemed overkill for me. I have a family of 3 and my first...

Hi all...my name is Ken and I just bought my first smoker last week; a WSM 18.5. I'm shooting for the stars tomorrow...my first whole brisket goes on in the morning! I'm looking forward to being a common participant here, as I tend to be very active in any forums that I join. I look forward to...

Hello folks, I'm a new member and I'm attempting my first whole brisket on my WSM 18.5 for the 4th tomorrow. I'm stoked! BUT...as with all things I tend to overthink. For those of you that are experienced pit masters and have done several briskets using the High Heat method; here is the...