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I am doing some comps this year so I got a Stacker for my 18.5" WSM. The lid on my much used never cleaned lid will not fit. This may be because of all the build up on the smoker lid as I could probably hammer it on but of course never get it off. I only need to clean up about an inch. I...

Well it has been two weeks since my last smoke and I am needing a fix. I just read the Blizzard Pork post and it appeared that the cold weather and snow had very little effect on the smoker. I have a corner where a wooden fence connects to the garage so I could easily make a wind break if...

I put on a couple slabs of ribs on the top rack at 11AM for a six hour burn. I have eight thighs marinating in the fridge. My plan is to go 3-2-1 on the ribs and start the chicken around 2PM and swap the grates (ribs on bottom) grate when I turn them on the last turn. My goal is to have...

After a slow and a bit disappointing start with some ribs I made up for it with a pretty good pork butt this last weekend. First the facts: 7.6 lb (6.5 trimmed) bone in butt Cajun Injector (Honey & BBQ) Light homemade rub Apple Wood Cooked 10 hours @ 215 degrees using the 3-2-1 turning method...

1. If you order the 18.5" WSM you do not need to order the cover as it is included. This is not mentioned in the description and is one of the "suggested" items to order with the smoker. 2. Someone mentioned this site in a review, but nothing was said regarding a referral to ordering via a...

Converted a rack of spare ribs to to St. Louis style. Positives: Easy to light and stabilize temps using minion method. Ribs were eatable even though I did everything in my power to F them up. Negatives: Human Errors KCBS Grade: Appearance - 4 Taste - 5 Tenderness - 5 Comments: I really...