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I think wiring the ring and charcoal grate is a must. Takes 10 minutes and I wish I did it 2 years ago. After cook it makes it easy to shake the ash out and save the coals. I've also grabbed the ring mid cook to shake out the ash quickly with the mid section off.

I love fruit with chicken. I grill a lot of chicken in the summer with various marinades of citrus depending on whats around and in season. I wouldn't do it with beef.

I did the apple brined turkey but butterflied it as well. My temps started around 260 and rose to 325 after about 45 min or so. I have trouble getting high heat early at altitude. I put on a very full chimney of lit and put the turkey in the smoker for 20 minutes. Then I added a single...

Mike sounds like you made a humble and graceful recovery without serving your family raw chicken! Keep at it. I'm also a fan of chicken done at 325-350 without water in the pan. I put a little olive oil on the skin and then my favorite rub. I use indirect method on my weber kettle if I'm...

I'd put them on a stick. Or maybe on a rock surrounded by embers. I don't understand the idea of putting steak on the coals either unless literally there was no other option.

I have had a spyderco triangle sharpener for years. The problem with the fixed angle is that if you have a hard steel knive sharpened professionally they may use a different angle that doesn't match the spyderco. I like the edge pro becuase you can set it easily. Trick is to mark the edge...

Dave what is a "cool bed of coals?" I usually minion almost a full chimney across the top of unlit. I bury some wood in the unlit for long butt cooks. I have noticed that when I toss wood on top of the lit coal and close up the smoker it does take 10 min to get the smoker "calmed" down...

Ash may act as an insulator to insulate the metal a little from the cold air. But ash will not act as a heat sink--it won't hold any heat. I always dump the ash to create a *consistent* burn chamber where the only variable is the coal. I live in colorado and get a lot of wind and sometimes...

I did two 15 pounders in my 18.5 WSM and they came out great. Skin was gorgeous but a little tough. I carve so it didn't matter at the table. Flavor was awesome. I did put a little foil shield around the breast/wing semi circle on the lower rack to keep it from getting scorched on the...

Alexander how did your turkey turn out? I did two 15lb butterflied one on the top rack and one on the bottom. I probed the breast on the bottom rack figuring it would be done first but when it hit 160 the top rack breast was 170.

Brett did your 22 lb bird cook in 2.5 hours? What temp? My 15lb butterflied turkey took 5 hrs but the smoker was around 260-280 most of the time except near the end.

I didn't put anything on my apple brined bird in the smoker. Next time I'll rub some oil and a little salt and rub. The skin was gorgeous-mahogony brown but not crispy to bit through.

Hope it came out great. We all want it to be perfect but good food from a smoker is better than great food from an oven!

If the griddle sits on the grill supports there will probably be 1/8 inch or more gap all the way around. Without doing the math that is probably as much opening as the three holes in the top vent and the kettle will do 450 with all the vents open. I would do at least a full chimney of lit...

both of my enhanced turkeys are just over 15lbs. I'm going to go with an apple brine so as to make it different than the oven turkey. I need to do 3 turkeys and only have one oven so I need to figure out how to work the two into the wsm. Thanks for the tip on the 4.5 hours. That's what I...

Nice WSM all new and shiny! Like a football uniform before the game or a motorcycle with no bugs before the big ride! I use oak with ribs and have good feedback. Pecan is still my personal fav.

Good luck. Your bro's up there in MN are smoking below zero so you've got plenty of Q season left.

Image links fixed... OK so not perfect but I'm inspired to do it again. I used farm salmon with no skin I got at Sams. I was looking for skin on wild but was in a hurry and wanted to try this. Buried fish in kosher salt for 24 hours in a glass pan in the fridge. Rinsed the fish in cold...

OK so not perfect but I'm inspired to do it again. I used farm salmon with no skin I got at Sams. I was looking for skin on wild but was in a hurry and wanted to try this. Buried fish in kosher salt for 24 hours in a glass pan in the fridge. Rinsed the fish in cold water. Pat dry and let it...

I did the boil test on WSM dome therm, maverick probe and dial/probe therm. All checked out fine. Put a few chickens in the WSM and fired up the cook. At the beginning the maverick and dial therm in the top vent read 235 and the WSM dome read 215 at about the same height. I put the maverick...