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My 2 cents. I wouldn't do any modifications to it. It is perfect right out of the box.

I did my first apple brined turkey. followed the brine directions exactly. I had a little trouble keeping the wsm above 300. The white meat was ok but the skin wasn't crispy and bitter tasting (probably because of the lower temp). The dark meat wasn't great it tasted a little bitter. I had...

Check out the link from this site on charcoal. http://www.virtualweberbullet.com/charcoal.html

I use whatever charcoal is on sale and have never had any problem with any of them, lump is ok but inconsistent. I use fresh and previously burnt in any combination (I don't throw coals away). If you read the ingredient list for Kingsford, there is nothing in it that isn't natural so I don't...

I disagree with the "charcoal taste" crowd. The charcoal is the same on the outside as it is on the inside so as long as it is burning and producing heat, it's the same product, the taste shouldn't be any different. I would attribute any off taste to that top vent not being open all the way...

I agree 100% with sean. I cook with and without water about the same and I don't have any trouble maintaining temps without. Usually without is for a HH brisket so I'm running in the mid 300 area but I use it for ribs or chicken and I'm able to keep it anywhere from 250-275 no problem.

I thin $50 for an 18 oz steak, thats about $44 a pound or $2.77 per oz, seems pretty high! I wouldn't have paid that but to each his own.

Why do you think the taste is different in the wsm without the water pan? Maybe something to do with the domed lid or the way it seasons with the enamel coating? I've never really noticed to be honest.

I use a weed burner, I've never experienced shrapnel or burns because of it. I used to use the half chimney but the torch lights it almost instantly and brings it up to temp way quicker it seems. Like always, whatever you prefer is the best method. Try not to over engineer it.

I have one and love it. I use it side by side with my wsm in competition. I use magnets for the air intake, total investment was about $30. If you want, you can place a pan of water or some fire bricks on the bottom grate to diffuse the heat. As for clean up and transport, I think they're...

I'm a believer in the heat sink philosophy. I think the electric and gas manufacturers put a pan in based on the misconception that it's a moisture thing. Just my opinion. I've eaten some pretty good bbq from people in both camps so in the end, I think it comes down to whatever works for you.

Does anyone have any advice on spare ribs at 275? How much longer to cook than at 225-250? Thanks.

I buy al lot of meat at Walmart. I don't think the briskets are top quality but all mine have turned out OK.

Thanks Mike, I agree with what you say. It seems like we all try to make it more complicated than it needs to be when it comes to temps. As long as we keep it low, a few degrees here and there doesn't seem to matter much.

In response to Tims post, I also had a couple vents that were on the loose side and the tabs weren't allowing them to fully close. I broke the tabs off and that seemed to help. I also got in touch with customer service who sent me new vent replacement covers at no charge. The rep told me that...

My temps will rise a little throughout a cook depending on the usual factors but I've never had a problem getting them to even out or come down.

Thanks Mike, I agree with the temp range comment. It is interesting though that everyone talks about the differences but I have checked it multiple times and it usually runs pretty close but that's the nature of the game I guess, everyone has a different experience, lending to the art rather...

I'm a little confused on the out of round issue. If either the charcoal bowl or center section were out of round, once you put the two together and seat them, it shouldn't matter since they will conform to each other. Thoughts?

I just brush them off after each cook enought to get the chunks and icky stuff off. I want them to be a little seasoned.

I forgot to add that I used the Minion method and started with 20 or so lit coals in the chimney.