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I often even roll and skewer on the big wsm.

Congrats. The old 18.5" is a classic, and I regularly use mine, especially for pork butts and rolled ribs. I HIGHLY ADVISE getting a Brinkman el cheapo water smoker's CHARCOAL PAN to replace the stock water pan, for three reasons: flat bottom, more space for charcoal and wood chunks, and less...

If that's eating healthy, I'm IN! Looks really good.

I've never had a problem with smokerings on a wsm, either. This brisket below was cooked around 275-300 with no water in the pan. Trim and season ahead of time so meat goes on cooker cold, and make sure there's at least a little smoke in the first part of the cook when the smokering forms.

Why not?! Just be aware that if you go by the hand over the vent method, for the same temp, it will feel hotter if using water in the pan. :-)

Great plate! It's been too long since I've grilled some tritip.

I'll take a plate please, with two dos Equis. :-)

That's a fine looking pork-chop.

That's a bunch of yardbirds. Quite impressive!

Thanks for the article, Chris. I'm very proud that Lodge calls Tennessee home, and you can take it to the bank that there's no Chinese CI in this house. Pancakes, grilled sourdough sandwiches....you name it. It's better cooked with cast iron.

No need to trim ribs down for the 18 or 14. Just roll and skewer or smoke half slabs in rib rack(s). You're gonna cut them up anyway, and by the way, they tend to cook more evenly than left full length on the 22. I don't fire up my 22 unless I'm smoking more than three slabs. Of course, how do...

Sounds like a plan. I absolutely love kielbasa and sausage, in general. I thought I read where someone had smoked half slabs of st. louies on the bottom grate in either a Brinkman or Weber four slot. Maybe not though. Maybe they were just saying that the racks fit. Smoked turkey drums and wings...

Oops. I need to delete a bunch. Anyhow, I don't want to hijack your thread, but I figure it's your thread and you probably would like to check this out: http://www.seriouseats.com/2012/08/the-food-lab-how-to-grill-a-whole-chicken.html?ref=grilling

Too funny, Jeff. I beat ya to the punch. PM already sent. :)

Yes, there's not much better than wings on the wsm!

But yes, I LOVE low and slow wings. That's really the only chicken I'd just as soon smoke on the wsm as a kettle. Some folks say they have to have crispy skin too, but we like em low and slow, too. Everything else chicken though, I prefer hot and fast on the kettle. I'll even use two kettles...

Jeff, don't misunderstand me. I'm a BIG wsm fan, no matter the size, and have been tempted by the 14 now that they even sell em at our Walmart. And to be honest with ya, while I've smoked many a slab of ribs on weber kettles, I've NEVER even tried a butt or brisket on one. I started out with a...

Here's what I'd read about the old mini wsm. I thought Chris A. had something about it. http://virtualweberbullet.com/history.html

Oh, I don't know. A lot of guys have made them because it's cheap and there's not a whole lot to it...same reason I've made the UDS smokers I've made. Who doesn't love a great do it yourself project like building a smoker?! As to why Weber has been hesitant to reintroduce them to the market, I...