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just thinking.... Smoked Pulled Pork is amazing. I love it. BUT for something like this I am wondering if maybe you could do pulled chicken instead. Just takes so much less time and the kids at least I am thinking won;t think much about one versus the other you still get the "wow, this was...

I have the 22.5, but I bet you can easily fit 4 onto the 18.5. I do agree with the 10pm comment. as in start coals about 9:15pm, meat on the cooker at 10pm. Much better to start it earlier then it turned out you needed to then have hungry scouts waiting at 8pm etc... for it to finish. If you...

It's ruined. So, just because I am that nice of a guy, I'll take it off your hands for $100....

When I first got my WSM I put the legs on, then went to do the thermometor port thing and it went right on in like 10 seconds. No idea what i did except I must of twisted and bent just right. BUT then I learned after trying to put the lid on that the center section was terribly out of round...

As others had said I bet the water, especially cold water, played into that. I am kind of new to this as well, and have used water each time, but after many comments on here I am going to try to use a clay saucer or something next time myself. Been too cold last few weeks (was minus 18 this...

just curious - was the 210 based on the WSM thermometer in the dome or with an external probe thermometer like a Maverick? if it was the dome it has the reputation of both being way off in temp and also cooler then the actual grate temp 45F out should be plenty warm enough. was it super...

We all know you already made your decision, you are just looking for us to blame later when the wife complains.... (smile....)

Since this is a brand new WSM you may have some leaks and gaps in the door, lid etc that should seal up with use - that might of allowed some air to come in and burn those coals out. But I agree with most - I think the big issue was just not enough coals to start with. plus opening the door at...

I am using a new Maverick ET-733. I am not sure I have even looked at my lid thermometer knowing it was most likely inaccurate. I do think using the 22.5, the colder weather and using water in the pan all is contributing. I think as I get the hang of this I will learn how to stabilize and also...

no fears of insults, not taken that way at all. - I posted what I did for feedback and advice. I was thinking the water pan was taking up a lot of energy/charcoal. I am looking forward to trying the 12" ceramic pan (was going to next time anyway I think), adjusting with the top somewhat (I do...

Upper open all the way. bottom usually two of them closed, one I open and close to control temp. At times I have opened a second one to try to adjust as well so far have only tried KBB

Actually I was going to mention this but skipped it. When I first got my WSM and opened the box the center/top grates that I think normally sit on the very top had been pushed down and was wedged in the center section. When I took the WSM completely out and went to assemble the lid would not...

I must be doing something wrong. I have a fairly new WSM, bought it after weeks of research. so far have cranked out some great food but my temps are a roller coaster. I am constantly having to go in and out of house to open vents, close vents, blow in vents. I barely open or close and I get...

Carzy call maybe, but should a coach be judged on one bad play or a season of plays and coaching that got a team within 1-2 plays of a super bowl win? which is where he got them. ps I am not a Seahawks fan at all. Actually a big Bronco fan, so trust me I didn't want either team to win (ha...

ah got it. I thought maybe you meant two full lit chimneys of coals to start (but again wasn't sure). dwain matches what I do as well. 1/2 chimney or so, light, pour onto 1/2 + charcoal ring of coals, vents open until I am about 25 degrees away from target temp then start shutting to 1/2 or...

When you say "2 chickens - 2 Chimneys" do you mean you would fill and light 2 whole starter chimneys? and then in turn that's it? or you thinking pour over unlit? I have only done a handful of smokes as well, but based on my limited experience if you started with 2 full chimneys that seems...

not sure how to link it, but for those that have not seen the Sat Night Live skit on this, it was predictable but still kind of funny. especially the ending. Normally I am not a huge SNL fan anymore, but again this one was pretty good.

So first off, I feel a need to note I am pretty new to this as well. I just got a WSM in mid December, have only used it a few times. so my comments come more from reading things on this site and another one I read a lot then personal experience. I did one 7 lb one a few weeks ago. Went on...

just asking - when you say 5:00am... do you mean 5:00am Superbowl Sunday day? May be cutting it close to meal time if so depending on size etc.

I posted this in the other weber thread I think, but for anyone I Columbus OH that might have an interest: 1) Last night the Home depot on Rt 23 by Lewis Center had the floor model performer for the $75.03. Looked like it was in decent shape and had all the parts. Not sure about the cover...