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To the question about even burning, I did a brisket and pork butt cook last weekend and used 2 vents because i was using my shelter and the back vent is hard to get at. I did notice that the ash built up on the side nearest to the air vents and almost reached the grate even though towards the...

If you really want to stir the fire I would suggest buying an ash tool for a Big Green Egg. I got the biggest size and it is able to reach into my 18.5 all the way to stir the coals It has a 90 degree piece of steel on the end that is good for moving the fire around. I usually stir gently every...

I have both and tend to use the 18 for long cooks, large items, or high heat cooks. The 14 fills up with ash quicker and needs to be refueled more often but has become my go to for small short smokes. Here soon i plan to do some chicken direct with lump to see how hot I can get the 14. I added...

I use 2 chimneys of at least 50% lump when doing turkeys. This year i added two extra intake vents in addition to the extra lid vent i added last year. This allowed me to maintain 350F for 3+ hours with 2 14lb birds on.

I have ordered from the website Steve linked above and was happy.

The first brisket i ever cooked ( along with a bottom rack of pork butts) was a 12lber before trimming, and took it about 16 hours, and i hovered around 230-250 the whole cook. The second time Some aim for 275, which will reduce the cooking time. My 2nd brisket was injected and seasoned ahead...

I don't have good pictures yet but i have added 1 lid vent and 2 intake vents to my 18.5". I start with 2 chimneys of lump and kbb lit, then some extra unlit underneath. Over the holiday weekend i smoked 4 turkeys, two at a time, and was able to hold 350F with the birds on, and got over 525F...

When i do chicken or turkey in my 18.5 i always use 2 lit chimneys and leave the vents wide open. I also mix KBB and lump to get higher heat and decent burn time. I also pour a layer of unlit in before i pour the hot coals in to get a full ring. I have no issues getting to 350 with that method...

If you read Meathead's article on AmazinRibs he talks about how to use and not use pans when cooking turkey. When i do only one turkey i put a drip pan on the bottom grate.

Last year i used 3 fist/tennis ball size chunks of smoke wood. My first ever turkey i used 5 chunks and that was way too much. I ended up using 1 each of apple, cherry, and pecan for the T-day birds last year.

I smoked two 12-14lb birds last year (at different times) and they were in the 3 to 3.5 hour window, cooked at 325-350 in my 18.5 WSM.

Usually BB's take 4 or 4.5 hours til done, and spares take around 6 hours for me.

Sounds like i don't need to bother if there isn't any cooking advantage to the V-rack. Some chicken has already been cooked up to make drippings for gravy.

I bought genuine weber vents through ereplacementparts.com for about $10 before shipping. Came in a 3 pack with vents and hardware. I made a template out of a cereal box for the vent to get the hole centers laid out and drew it all out on blue painters tape. I used a step drill bit and stopped...

I will be smoking a total of 4 turkeys next holiday weekend, 2 at a time. I have one V-rack i could use, is that a better way to cook than straight on the cooking grate? I've never used it for turkey before, just ribs.

If i wasn't holding out for a 26.75" version I would be extremely interested in picking one of these up in the platinum flavor. Maybe my hope is in vain but time will tell. I don't really have the room for either right now so i guess it doesn't matter all that much lol

I did one for Easter this year and basically just warmed it up in the WSM in the 225-250F range with water in the pan. I smoked it on a foiled pan with the cut side down (so the spirals didn't fall apart) until it reached 125 to 130F then wrapped it in foil to transport it. I used the glaze mix...

I added a second lid vent to my 18.5 and i am able to run up to about 400F with the water pan installed if the cooker isn't full. With a full cooker I still crack the lid or sometimes prop the door open. I am working on adding 2 extra intake vents for thanksgiving since I am smoking 2 turkeys...

I am thinking that I will order a 2014 lower cooking grate so i have handles. That should make things less risky

I have cooked 12lb packer briskets on my 18.5 by wedging the ends into the grate handles. After they cook a while they shrink down and have plenty of room. Other people have used various items under the middle of the brisket to fit even larger ones. It all boils down to the primary use and how...