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I would jump on it before it's gone. If the heat shield is bent, no problem. It's soft aluminum and can be bent back. Or even remove it - the older ones did not even have a heat shield. The temp probe grommets are only on the WSM's manufactured in the last year or two - I do not use it but...

I have done Walmart Smithfield St Louis cut spares on several occasions (3-2-1 method)and never had a problem and turned out great. I usually buy the tree packs of spares from Sams, but occasionally get lazy and do not feel like trimming, so get the already cut St Louis from Walmart. I...

Even with 5 WSM's I would think it too several cycles?? How were the cooks parsed out? It's obviously an outstanding job. I have an 18 and a 22 and have done cooks on both at the same time cooking several different items. That seemed like a ton of work and wore me out. That makes your cook...

In my experience - many years ago, wild goose and wild duck are completely different flavor. I would definitely brine to be on the safe side, but I brine both turkey and chicken. As far as the brine to use, I do not have a suggestion, but probably look at a lot of different recipes and pick...

I do this with wings. I smoke around 65 to 70 wings (separated) at the time and vacuum seal in packs of 15 or so. Then let them thaw in the refrigerator and heat in the oven unwrapped for 10 or more minutes at 350. The 350 tends to crisp them up a bit. Just as good or better than fresh off...

Bruno, first the food looks great. You have to be happy with that. From the pictures, it appears that you have a pretty good gap around the WSM door. This could be a big contributor to the heat control difficulties. I would suggest trying to bend it so that the gaps are closed. If you are...

IMHO, why waste a cook with nothing in it. For my first cook, I bought a pound of cheap bacon and threw it in the WSM without separating the pieces. It smelled great while cooking and put out good smoke for seasoning. I did this with the idea of throwing the bacon away. I could let the WSM...

I will start by saying that everything you need to know about smoking and BBQ is on this site, and then throw in every thing you need to know about the WSM. When "getting into" smoking, I think we all are thirsty for knowledge and looking for tips, ideas, techniques, etc. I have purchased 5 or...

Mat, rather than trying to waterproof the cover seams, you can buy black plastic heavy duty construction waste bags and put over the WSM and then put the Weber cover over that. Bags that fit the 18 1/2 are relatively easy to find. I got mine at Home Depot, but those were a little too small for...

Opinion which is worth what you pay for it. Brisket or pork butt if slicing, I would save some of the juice if possible and if you have a vacuum sealer, put some of the juice in the bag and seal. If pulled or shredded, pull after cooking while still warm, but after letting sit for a while...

IMHO, the mice are getting in through the door, so leave it on. The vent holes are probably too small for mice, but to be sure, partially close them. If all of the vents are 3/4 open, that should allow plenty of air circulation and keep the mice out. Again, IMHO, adding a desiccant should not...

This is probably the most asked question on the site, and obviously no shortage of opinions. In my opinion, it depends on what you are going to use it for. Ribs are much easier to cook on the 22, They fit better and no space problems. Spares come from Sam's in packs of 3. between that and...

I use the minion method with a coffee can. Then start the about 1/4 to 1/3 chimney and pour into the can with the overflow spread on top. The Auber brings it up to temp pretty quick. I do not put the can in the middle, but offset it away from the vent with the fan. The coals burn toward the...

I have both the IQ110 and Auber. They both work well, but I find myself using the Auber. I just feel more comfortable. The first time I used the IQ on my 18 1/2, the temp went too high. The IQ110 representative said to tape over some of the vent opening which I did and it worked very well...

Bark is on the outside and catches dirt, dust, mold, etc. It may not make a difference, but IMHO, it is better to err on the side of "better". When considering the cost of the WSM, meat, rubs, charcoal, etc, and the relatively small amount of wood chunks used when smoking, removing the bark is...

It looks straight and not beat up. It also had the lid thermometer, so not ancient. it looks like it was covered in dust and then rained on. The vents and door look clean and not overly smoked up or greasy, so could be from low use. It can be cleaned with elbow grease, degreaser and a good...

I would think as long as it's dry it should be OK, especially the lump. It's possible that moisture could have weakened the binder in the KBB, but if so, they would be falling apart. Maybe mix them in with new charcoal and give it a go.

It's good charcoal, may burn a little hotter but not quite as long as KBB for long burns, less ash build up. When filling the ring, make sure it is settled in good - some have reported that because of irregular shape and potential less contact between coals, you may not get a complete burn...

Just added the casters to my 22 1/2 WSM and enough of the punched angle to do my 18 1/2 (this is using the 48" length). If you have both or you and a friend have one of each, you can save a little on the angles.

I will be doing one breast and a couple of thighs (small Thanksgiving this year). Plan to brine in a zip lock, so will only need a couple of quarts. I will portion down accordingly. Thanks