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Going to do some experimenting with lump over the next few cooks. Always used briquettes until now. I always fill the ring full of briquettes and add hot coals from my chimney over the top. Throw everything together and everything cooks great. I just always have the thought of fillers and other...

I absolutely love sriracha hot sauce on about anything. I usually use mustard to help my spices stick, but I thought about substituting sriracha hot sauce this time. Anyone try this or see any possible issues other than heat?

Hi all, I have two wsm's. I have the gasket kit on both. Since installing the gaskets, Ive noticed my temps are much more stable especially at low temps, but it's definitely a lot harder to cruise at high temps. In fact with my lid on, my party q can't seem to get above 270 on either wsm. This...

Hi, I'm going to do pulled pork this weekend. My first one was 3.5lbs and it tasted great. Smoked it for 4 hours and pulled it at 195 after 10 hours. My question is, would it be better to smoke a full size butt at 9 lbs or two 4.5 lb halves? It makes sense you would get more seasoning and bark...

Hi, I'm just about ready to buy a Party Q for both of my wsm's. I've kind of decided to go with the party q because it runs on batteries for my camping trips and I already have nice thermoworks thermometers for monitoring my meat temps. I have a 14.5 that I use for small meals and camping, and a...

Okay so I just completed my 6th cook on my new 14.5 wsm. I also own the wsm 22.5, but just got the 14.5 for camping and portability. I like to have water in the water pan. So far I'm finding that to keep stable temps up (250 - 275), I'm having to run the lower vents more open, to fully open...

Okay so I'm putting together my third wsm and have had the following questions each time I assemble one. First what's the purpose of the little black washers? Second, where's the correct spot for them to go on the wsm legs and rack holders? I called weber and they couldn't tell me either...

On my wsm I've always smoked with the bottom vents around 1/2 way open and left the top vent fully open. My reasoning behind this was temp stability and an easy exit for the smoke. I can hold 225, 250, 275 or anything in between for hours with as little as a couple degree fluctuation. Recently...

Hi everyone, I have a buyer for my 18.5 (if i choose to sell it) wsm and the opportunity to get a 22.5. My main reason is just for added cooking space. However, I'm a little nervous because I know my 18.5 will hold a certain temp for hours without budging. I can hold 225, 235, 250 or whatever...

Hey everyone, I spent quite a bit of time researching how to slow smoke a whole chicken on the weber smokey mountain 18.5". I'm a somewhat inexperienced smoker / cook and it seemed most recipes were a little to technical or confusing. I also tend to like the simpler taste of garlic salt and...