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one thing to consider is I think the finish on the wsm will outlast the high temp paint that those drums are painted with as long as the wsm finish is not scratched to the bare metal causing rust. Ive seen some of those barrel smokers that cost more than a wsm and after a bit they look like they...

I tried water a few times when I first got the wsm but the cleanup was a pain, never again. I keep it simple no water ever - foil the water pan and no spritzing 250-275 temp ...I will wrap in butcher paper at the stall and let rip right through it.

I think it comes down to airflow, the kettle bleeds off more temp therefore the airflow has to be higher with increased fuel usage to maintain temps vs an insulated smoker with more restricted airflow. I did a lot of a-b taste comparison between my wsm and humphrey insulted smoker and leaned...

I dont think it should take multi hours to cool down , my 18 was well broke in and when the vents were closed it was around an hour to cool down so it didnt have any air leaks at all. I run it 250-275 edit to add: I did a test this evening in my 22 kettle grilling burgers with the slow n sear-...

Ive been buying first watch coffee (bags sold at the restaurant), not bad.

rest in peace.

ok, I LOVE the hanging kit from hunsaker and this is my preferred method for smoking in the wsm for ribs-chicken. I found using a plate causes too much burned grease smoke that overpowers the smoke wood flavor (specifically for ribs). I had the fire dial, stopped using it for this reason. I use...

i would also check if your kettle is out of round, also the lid.. this may cut down on air leakage as well

250-275 is my baseline, I personally dont like 225. Too much unnecessary added time involved

ive done a lot of comparisons between my 22 kettle vs 18 wsm as far as smoke flavor goes and I always lean towards wanting max smoke flavor...and in that case the wsm edged out the kettle and I chalk it up to the fact the fire is closer to the meat in the kettle requiring choking down the...

I would definitely take it apart and reassemble it, I personally like putting it together myself because the workers at these stores generally dont care about how well it is done. The wsm is the best smoker for the money imo and ive had a bunch of different ones

I downsized my grill-smoker collection last year, sold my wsm after purchasing a stick burner ...but then sold that right before moving in late summer. Ive been using my 22 kettle for everything since. I may not buy another smoker and just get another performer or wsk and have only one do it...

https://www.hunsakersmokers.com/collections/kettle-upgrades-mods/products/firewall-air-diverter

any body shop guys think that ding could be popped out? would you paint it or just leave it and just keep it covered to prevent rust?

what do you think this is worth? the guy wants 700 Im thinking more like 300, I think the ding in the back and finish would bother me @700

https://www.amazon.com/dp/B0BJMTB9LJ/?tag=tvwb-20 anyone have one of these? is it flimsy?

large size new metal trash can, had it sitting in my garage unused and decided to store charcoal and wood chunks in it and just stuck with it.

Had a performer with gas ignition, I did use it some but not all the time. Im used to the chimney start now with weber cubes or paper towel-veg oil method

I work in tech, I dont like the direction this is going...it will be used for good , and bad ...will leave it at that

ive determined I prefer to hang chicken, this photo is turkey breast which turned out good but chicken is outstanding. The dark meat gets done exactly the way I want it since its slightly more exposed to the heat with dark side down