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Im not a professional griller/smoker or anything else but heres my take. I like the fact they came out with a grill smoker that is high dollar with lots of cool features. I also love watches and most know that you can spend a million dollars on one of those. I love reading about looking at and...

Going to smoke a 8 lb turkey breast for me and the wife today.I like a fair amount of smoke but I also know turkey won't need much and the wife is happy with charcoal only. Its hard not to cook the way you like your food but going to be a good guy for a change. Question is will there still be a...

I do the same. I use 2 chimineys also about 2/3s full. I tear the bag in single layers of paper. Burns better that way.

A cotton rag and Isopropyl alcohol. Still look little black but as clean as they need to be.

Boston butt! I agree with ChuckO. Just make sure you have lots of time. Now get busy!

Looks like you got it going on! Was just going to say dome temp on mine drops with meat on early in the cook but get more exact as the cook progresses. I use a mavrick 733 and just stick the probe in the side about 2 inches and run my temp at 250 to 270. My thinking is the temp will be little...

Just put it on!

Got up about a hour ago. Weber is warming up and getting ready to put a 9+ pound Boston Butt on the 18.5. Using the BBQ Pit Boys Rub With a twist. Smoker is up to 135 so I have little time for pics. Its two in the morning here in Indiana. Im going to try and post some pics of the Butt and my...

I just put the one maverick probe in the grommet in the side about 2 inches try to keep my temp there 240 to 270. Works well for me. Loaded down with meat in the winter the lid temp comes up very slowly. Made me a three walled pit out of concrete blocks and that helps a lot.

I put my probe in the grommet from the factory with about 2 inches inside. In my low tech testing running my smoker 250 to 270 at this point gives me 230 to 250 or so where the meat sets. Dome temp 230 to 250 is about what I see when my smoker but all these gauges in the lid run different I'm...

I was reading somewhere that you can leave corn in the husk and soak in sugar water for an hour or two. Then put on smoker for an hour or two. Have not tried it yet.

They look great!! These little smokers are addictive.

I was thinking this would be a good way to transport the smoker in the back of a truck. Just run a rachet strap through the lid handle and hook the ends of the strap to the handles on the tub.

I just did a 9 pounder and it turned out great! Sounds like you got it figured out. I just used one vent on bottom most the time but I did crack a second one a time or two. I just lit about 8 coals and ran the smoker about 230 6 inches below the meat using the maverick. Started at 10 in the...

I got a butt going right now. Looking at the remote sure makes it easier!

Im still fairly new at the WSM but made some great baby back ribs last weekend on the 18.5. Turned out great except the ends were burnt abit. Will try foiling the ends next time. Used a maverik 733 thru the gromet. Rubbed them and let them set while getting the smoker ready. I filled with unlit...

Weber 22.5 kettle is all you need. Get the WSM 18.5 later.

I got this off bbq pit boys and love it. 1/4 cup paprika,1/8 cup ground black pepper, 2 table spoons garlic powder, 2 tablespoon onion powder, 1 tablespoon cayenne pepper, 1/4 cup course salt, 1/4 cup brown sugar. Even amounts of salt and sugar but it doesnt taste to salty at all. Its about the...

All I use most of the time. After they get seasoned well and if you run temp a fuzz lower eggs dont stick at all. Great for grilled cheese and best for fried chicken for sure.. Ive started baking using charcoal and cast. Loads of fun!

Im going to post some pics when I figure out how. Dang I stupid!