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I did one over the summer cut in half and smoked at 250 over water. It took about 2 or 2.5 hours to get to 145 internal temp with a boneless loin. Even though I held it in a cooler for a couple hours it came out very juicy

It was pretty tightly packed so it was probably more spent than I thought. I normally split the old charcoal between the two chimneys but someone was helping me and put it all in one. Thinking back on it I didnt have the cover on the smoker since I used it last and some snow got on it so I...

I fired the smoker up last night with 2 chimneys full , one had some month old from a previous cook and one full of lump.got the smoker up to 350 and put the chicken on. I checked it 15 minutes later and the temp was 225. After some poking and stirring the fire woke up some but even with both...

Where are you guys getting the competition charcoal? I've only seen one bag in person

I found a dealer somewhat close by so I am going to stop in and see if they carry any of hand. Their website says they sell weber products as well so maybe I will be able to mock things up in the store.

I also use two weber chimneys when I need to do high heat cooks like chicken or turkey. They just fit inside my 18.5 with the handles in opposite directions. I pile them high and after dumping them add some extra charcoal and that lets me run at least 3.5 hours above 325 even in 30 degree temps

I saw the ceramic store setup mentioned somewhere else but couldn't quite figure out at first glance how it would work with the wsm. Maybe I will try to do some research on that. Ideally whatever I get could easily go from 2 gates to 4 and back.

I would be curious to see that kind of setup if it isn't too much trouble. I won't always need that much space, but for larger gatherings it would be nice. My uncle and I did bbq chicken for Christmas day and used 2 kettle grills in addition to the wsm. It looks like the you double posted the...

I think I ran across that comment at one point. I was looking for something to solidly attach (while being easily removed) to the grill grate, or a ring device to hold another grate that I saw on here. Plus, cans take up cooking space ;)

I have smoked stuffed burgers, pork loin, boneless skinless chicken breast (whine I was cooking ribs) and HH chicken several times. The pork loin I did at 250 for 2.5 or 3 hours and it came out very evenly cooked and juicy. Eventually I am going to try to reverse sear steaks in the WSM.

I have an 18.5" WSM and have been looking for ways to increase my capacity. I have read through the capacity section of the main website and am thinking I want to go the BGE grid extender route for the top rack, but it has some bad reviews on Amazon for being flimsy and not connecting securely...

This is how I cook chicken on my 18.5". You may have to crack the lid to hit 325-350 if you have not added a second lid vent as I did. I usually do mine at 325-350 for an hour then start checking temps. If using both racks I put the dark meat on the bottom since it runs hotter than the top...

I picked up the presses at Menards, they were with the grill items. The only down side was they are huge so you can't do multiple burgers per person to experiment with stuffing ingredients. I was worried about leakage as well but we kept the "cup" part of the burger on the bottom and none of...

I'm a bit late in posting this up but better late than never I spose. On new years eve we had a few people over and decided to smoke stuffed burgers. Picked up two presses at Menards and gave people a bunch of things to put inside (cheese, bacon, sun dried tomatoes, shrimp, etc). They were...

So far I have been using Steve Raichlen's Memphis dry rub recipe on my dry ribs. I usually leave out the cayenne if people don't want it spicy.

I have tried using the door as a chute once or twice when I needed more hot charcoal and a good share of it ended up between the ring and the outer wall of the smoker so I probably won't be doing that very often if I can help it. A shovel is a good idea.

I have been doing spares at 275 in my 18.5 WSM for about 5 to 6 hours. I use a rub with no sugar and get a nice dark crust without foiling them. I haven't been saucing them but no one has asked for any either. Once I even had someone say they liked them better than with sauce but thats all...

Cooking boneless skinless opens up your options more since you don't have to worry about the skin being crisp. I have smoked skinless breasts along with ribs before at 250-275 no problem but there isn't really a benefit to low temp cooking with poultry as others have said. I did some bone in...

I used it Christmas day to do BBQ chicken and was able to hold 350F easily for an hour and a half with the lid closed and regulating the vents. I had a few reservations about drilling into my nearly new WSM but it is well worth it.

Lowering the voltage will definitely slow the fan speed but if your controller does not limit current it could cause the fan to pull more current when running lower voltages. Normally 1/2 the voltage will result in 2x the amperage at full load.