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Over the meat.

When I bought my 2nd WSM I preferred to season it. It smelled chemical funky, whereas my old one smelled like delicious BBQ. First I ran a half a load of charcoal and like 20 wood chunks (plus a mesquite log) with all vents wide open to burn it out. Then I just went to Costco and bought a big...

I worry more about temperature *spikes* from looking in my WSM than temperature drops. Sure you ain't cookin' while the lid is actually open, but the longer you leave the lid open the more your fire stokes. If you open it at 250F, it might be closer to 300F if you leave it open for several...

You want the probe inside the water pan but as close to the outside as possible. Basically you don't want it right next to the meat or it will read cold. You don't want it too close to the edge or it will read hot. So the best place is as close to the edge as possible without reading hot...

Yeah, this. If I want guaranteed results, I cook burgers. When I want to take a chance and learn something new, I BBQ.

Oh right, this was the thread! Here's my impressions of the Weber wireless temp probe. The short short version is skip it if you want a pit probe, it doesn't have that functionality. It's strictly two meat probes.

I think you've gotten the good info here. I have two 22.5" at home and it's much simpler to do all the meats. The downside though is two fires to manage, which ends up being more than twice the work. The key to using one smoker is that the big meats MUST be done in time for the little meats...

I got to try his chicken and prime beef injections last weekend. The chicken tasted more chicken than chicken, and the beef tasted more beef than beef, if that makes sense. I *really* liked the chicken, but wasn't a huge fan of the beef. I see why it wins in competitions though. If I were...

I'm one of the ones that said it, and yeah that makes sense. If you put it directly at the back like I did, you can't easily close it one-handed. But on the side I see how that would work pretty easily.

At a solid 250F, my cook time for 2 butts and a brisket is right around 10 hours in my 22", and I tend to do bigger briskets than you've got. Everything goes on at the same time, and everything comes off at about the same time. Obviously you'll want to test each piece for tenderness...

I've only eaten at Dickeys and Red Hot & Blue on that list. RH&B I like. Dickeys is sort of meh. My top ten list is: 1. My WSM 2. My WSM 3. My WSM 4. My WSM 5. My WSM 6. My WSM 7.My WSM 8. My WSM 9. My WSM 10. My WSM

I wear my welding gloves when I touch the smoker. It's a good habit to get into, saves burns.

Only thing I clean is the grates every cook and I'll scrub out the lid if it looks like flakes are going to fall off on the food. You can just burn out mold. No idea whether cooking with mold in the cooker hurts anything.

Oh I'm aware. In the morning I had to crack open a 2nd vent so the PartyQ could hold temps. That's the thing--sure it's only 6.5CFM, but that's plenty as long as the fire is getting almost enough air, so the fan can get it exactly where it needs to be. After the day warmed up, i closed off...

I have a PartyQ also. I just don't go outside and check unless I need to--I have a couple Mavericks that tell me (mostly) what's going on in the smoker. Fuel was Kingsford Competition, the big bags from Costco. They're burning a little weird though compared to the other bags I've gotten...

I did a side-by-side cook this weekend with both of my 22" WSMs, one with the hinge and one without. I'll be ordering a new hinge really soon--the hinge worked perfectly and saved me having to set the lid on the ground all the time. I don't know about you guys, but my lid is all nice and...

Dave, on my 22" I have it opposite the door. Works out great for me--I keep one leg back there which puts one vent right in the front, and it's easy to lift the lid on the hinge. I don't have any input on the 18" since I only have 22", but if there's no front handle then the hinge on the side...

I have one of the prototype 22" hinges from Unknown BBQ. Installation is really simple, and I finally got to do a side-by-side cook with it this past weekend. I had both of my 22" WSMs running side-by-side, one with the hinge and one without. Let me tell you, I'll be ordering a 2nd hinge very...

I can't find my other thread, so I'll go ahead and post here since it's relevant. I have one of each. The Weber 6741 won't do the same job as a Maverick. It doesn't have the ability to monitor your pit temp and alert if it goes above or below a threshold. It's strictly for telling when your...

This is exactly my take on it. It's certainly not necessary, but an ATC turns a WSM into a charcoal oven. Dead-on temps (for the most part) for more consistent cooks. The downside is, an ATC masks problems. For example yesterday I did a monster cook with both of my 22" loaded up. One was...