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I've wondered this myself. No grocery store here sells them or whole packers for that matter. Instead they sell $7+ flats. I have to go to places like Wally World to find whole packers. And they haven't carried Choice in awhile and to me there is a big difference.

I wish someone would make a device for the 14.5. I'm not good building things... I'd love to experiment with hanging meats.

If I don't like the color of the smoke during a cook I just take the door off for a few minutes. I can have a nice thin blue smoke for an hour and then ash falls and something new is burning and producing ugly smoke. As I stated before a little bad smoke isn't going to affect the final product...

Well since I don't put out heavy white smoke for 3 hours I wouldn't know.... Usually the first 30-45 minutes is the 2 pieces of wood burning at the beginning. My brother uses a Lang so I understand what you're saying. Since I don't and don't like heavy smoke I don't want smoke throughout.

If you meant stronger smoke flavor use a different wood. I wouldn't want smoke going more than a few hours

I've never tried to bury the wood. I did one yesterday with 2 large pieces on opposite edges. I used water this time. Lit 14 let it burn for a little bit. Put my meat on at about 180 and let it come up to 250. Later added another large piece and called it a day. It mostly burned clean for...

I thought about buying an Akorn as something different to use. The problem is they rely on China to manufacture everything and can't keep up the demand for parts that damage easily. The cooking grate was the main reason I went with another Weber. It's a one of a kind that is never in stock.

I think a little bad smoke on a long cook isn't going to make a difference so I always use the minion method.

I'm smoking the point half of a brisket now on my little... smoker and I'm okay.

I ended up not buying another WSM. I cook mostly for myself and if I really need to cook for a party I can use my brother's Lang. I bought a Weber Kettle grill instead. I plan on experimenting with smoking on it in the future.

My grandfather would smoke hundreds of pounds of shoulder clods in his backyard pit he dug. Also pork shoulders because this is the south. He did a lot of catering back in the day.

I'd be tempted to buy one if they actually had them on sale in my city.

Having the 14.5 I feel like I'm wasting charcoal if I don't put something else on there... I end up getting mad having to over open it up since it cooks at a different rate.

I do it all the time towards the end. I leave the door open a minute. Never had a problem

I smoked a Boston butt yesterday but only rubbed salt on it. I normally use a very successful rub I make that has won multiple world championships. I did wrap it and let the bark dry out at the end. Used a basic east Carolina sauce with a simple slaw. I was surprised how well I liked it...

My advice would be to stir the fire. It's very common for wood to stop smoking. I think the minion method is the way to go but if you want to get it all lit just do a couple chimneys.

I'm sure having Prime grade doesn't hurt Franklin running hot

Just a thought. How are you supposed to reach 203 internal temperature cooking at 150.........

I actually think the grate temp is usually hotter than that thermometer. At least it was when I tested it the last time. I wouldn't be surprised if you even reached 275 which is fine for butts.

I've seen them pull off briskets at 210 on BBQ Pitmasters so he's not lying...