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When I purchased my 18.5 last july, I had never even heard of the 22.5. I can honestly say I 'm glad for it! I may have gone with the "Bigger is better" line of thought myself. I have cooked for as many as 12/13 people with the 18.5 and have yet to need more space. Don't get me wrong, the 22.5...

Justin, I just pulled the butt off the mini, and again, the temp was 242. Ihonestly believe that had I put just a few more briquetes in the bottom at the start, it would have easily lasted the entire 10 hours! I am uploading the pics as we speak, the pulled pork pic will have to wait unti later...

It was time to try a long smoke on the mini, so I decided to smoke a Boston Butt. ( after some hints left by my wife!) I fired up 9 briquetes in the charcoal ring about 0245 this morning. at about 0300 i placed 'em on top of a pretty full bottom (stubbs briquetes) mixed with some (small) pecan...

I wonder if the mod using the materials for re-wiring a lamp are the same inside diameter as the eyelets from Guru?(as This seems to be a pretty inexpensive alternative.) Tim mini- as we speak!!

They appear to be galvanized.

Jerry, I must say thanks! After reading your response, I realized what a "duh-huh" moment I had! Even after reading the posts, going to the maverick website, and even watching some you tube videos, I totaly forgot about the wireless aspect! (see what I mean by duh-huh!!!) A few degrees (between...

Brian, thanks for the info, but that leads me to another question... If my WSM alreay has a thermometer in the lid, why do I need another one? I have read (on many occasions) that the lid thermometer is not always the most accurate, (as is the temp at the lid the same temp as at the grates) but...

Great advice guys, I think its time to stop playing, and step up to a maverick. 2 questions: 1)Do you run both probe wires through the same probe hole in the side of the WSM? 2)The bbq temp probe, do you lay it on the bottom grate? where is the best place to place this probe to get consistant...

I just added the gennie handles to my 18.5 WSM today. I finally remembered to look while at Lowes.( lucky for me, they only had 2 sets of handles left.) I wanted to add/fab a set of horizontal handles, but this was SO EASY, I couldn't pass it up. I may paint mine with some high heat gloss black...

Gerry, I would find out what your wife's favorite bbq is, and have it waiting for her when she arrives in a few days! Its like the old saying goes, "it's easier to ask for forgiveness than it is for permission!"! Oh, who am I kidding, wait the few days 'til she gets home, and the pester her...

Shane, you've got to build one of these mini WSMs. I promise, once you've had the fun of building one, putting your own personal touches on it, and use it for the first time, you'll be hooked like the rest of us are! Tim

John, I made one for my brother in law the same time I made mine. He loves his also! I showed a pic of mine to a co-worker and he asked how much to make him one! One thing realized smoking the fattie today, is that I HAVE TO MOUNT A THERMOMETER in the side. My method oh hanging a temp probe...

This little thing is the ticket! I have a fattie on mine right now. I loaded the bottom with 30 unlit, and added 8 lit. Threw about 10/12 pecans, (nuts, not wood chunks) and a few pieces of apple cilps. Within 15 minutes it was up to 285, and by the 20 minute mark it was settled at 250. Pics to...

John, thanks. I was about to go to my friend that works at a welding shop and build a charcoal basket. Glad I got to you wen I did!! Thanks again, Tim mini-

Rodney, Step back and take a deep breath!! The wind can be your enemy, that is true. It will shorten the fuel usage. Do not worry about the dutch oven, it will do what you intend it to do! Just check on the temps every so often, and you will be fine! BTW, how many unlit coals did you start...

Bob, A couple of questions, 1) How long did you smoke the ribs? Most of my rib smokes take around 3.5/4.5 hours. That would put them coming off around 10/11 pm. What was the temp when the ribs came off? 2)Did the WSM sit out(exposed) in the wind? or did it have any kind of wind break? The wind...

Rodney, the only problem may be that it may take a while to heat your CI pan. (IE the CI pan will be youe heat sink, and that heat sink may absorb alot of heat.) That in itself, isn't really a problem, it may just require a little more fuel to complete your cook. But as it was stated earlier...

I wonder if they'll make 'em in different colors? LOL!!

Nick, welcome aboard!! Boy, this one is discussed a lot! I myself went with the 18.5" WSM. (Partly because I didn't know about the 22") I have cooked 3 racks of ribs, a Boston Butt, and some desert (baked ciniamon apples) on the 18.5 and still had room. If you plan on cooking foe more than 10/12...

John, at what temp were you smoking at? I like to smoke my Boston Butts @ 220/250 and I have yet to have one go over 11 hours. I guess as long as the end result is good pulled pork, the length of the cook is unimportant, and that bowl ofpulled pork sure looks good! (nice smoke ring) Tim