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Been there multiple times, their burnt ends are amazing, so good i still have yet to order anything else lol.

looks amazing! now that i fixed my mig welder at work i really need to make me a hanger rack for my 14.5 that would be soo incredibly useful on the little guy!

The bad news is i was going to do some St Louis ribs on my 14.5 WSM today but a Performer Deluxe showed up on Craigslist an hour and a half south of me and by the time the guy responded to me it was already 3 pm so I headed south to go get it asap as it was a steal at $125 and was also my...

likely someone replaced the thermometer, that looks like some kind of generic thermometer. its pretty normal for lid therms to be off by as much as 50 F even if they are tested to be accurate the temp at that location is not of any real value to you, you want to know the temp at the grate.

if you hate the cleanup on the water pan you can just wrap it in heavy duty foil top and bottom and it makes cleanup super easy, i usually run mine dry just foiled but have also ran it foiled with water in it, yes the water will probably still get into the pan, as well as some greases but it...

yeah you have to make sure you don't have any major leaks or temp controllers don't work too well. i put nomex gaskets on my door and lid before i even got my DigiQ and i have no major sealing issues with the bottom vents or middle section to bottom from the factory so mine is very stable with...

yeah i mean i was gonna say i know with confidence if i wanted to not run my digiq dx2 on my 14.5 i could quite easily by just plugging the blower adaptor with the suppied plug and using the two other vents i normally keep closed because typically for most/all temps two vents cracked is enough...

If the door doesn't seal fully you can always add cheap nomex gaskets to it to solve that issue, does it have a diffuser/deflector plate under the cooking area? besides needing to be made of thick steel and sealing issues one of the main things when i was researching horizontal smokers is that...

yeah my 14.5 would do that when it was new also the grease/smoke buildup in the lid makes the top vent get stuck in position, its completely normal for this to happen it just means your using it right :) I installed Nomex gaskets on my door and lid mating surface and it has reduced this issue...

Yeah running without a temp controller I would definitely say stick with water in it it helps a lot to keep temps low and stable, I would check my wsm every 20 min before i got my temp controller but fact is once i had it steady within 10 degrees so long as it wasn't a windy day here it would...

nicely done Bruno!

If it was just the flat portion a ton of fat that is normally between the flat and the point sections was probably removed, from what i read that fat layer is a major reason why its best to cook full packer briskets rather than trimmed down ones. I can understand why you went that route though...

as others have said lid thermo is terrible to use as any sort of pit temp guide, if you test temps inside your WSM while cooking in multiple areas like i have you'll notice that the lid temp will be correct ONLY if the cooker is empty (within 10 degrees or so) but the moment you load it with...

slices were pretty thick and rough because i need to get myself a good long slicing knife and because the bark was so tough that didn't help at all either lol. Was a good first attempt and now i know what adjustments i need to make next time I take one on :)

Ah yeah sorry been a busy weekend! the bark got overdone, pretty sure main reason for this was where i chose to stick my pit temp sensor (was basically directly under the meat and right above the water pan) so i'm pretty sure i was running hotter than i had wanted at 275, also the fact that...

Finally decided it was time to try a Brisket on the 14.5 (my first time ever on a brisket period) was tricky finding one but after searching on the net i found my best bet was to go to a store in san jose called cash and carry (its basically a restaurant supply store but doesn't require a biz...

wind could be a big factor too, lately i've been having to battle decent wind here and its definitely caused consumption to go up in order to keep temps up just a thought nobody has mentioned that as being a possible cause.

Thanks guys and yeah I may be interested in attending a local thing like that so long as its nothing serious. I kinda doubt i'd ever get into full on competition but backyard stuff sure :)

some St Louis ribs cut in half i did last saturday in bad weather, for this one it was my first attempt at foiling and doing it a more advanced way taken when i was checking to see if it was ready to foil or not wasn't ready yet (or so i thought at least lol) getting ready to foil these same...

long story short after trying to deal with doing indirect smoking with a cheapo charbroil horizontal barrel grill (no smoke box not that that really matters they are bad either way) after lots of research on the net I determined the WSM to be the best bang for your buck and decided on the 14.5"...