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My son gifted me with the gasket kit which he installed on my WSM. At present I have a turkey on the smoker, but can’t get the temp above 250 degrees. I filled up the charcoal ring with fresh Kingsford, added a few chunks of apple wood, put hot water in the water pan, and have all vents wide...

Two questions for the brain trust. I have the WSM fired up, two medium birds 12 and 14 lbs. the 14 is on top rack with the Maverick Meat Thermometer. Question 1 - Which rack gets and stays hotter, the lower or upper rack? I have the probe in the upper rack breast, set at 175 degrees to start...

Hello again, I have used my WSM six times or so now, and am using it right now. Last time I decided to give it a scrub down as I had Sauce here and there, even on the outside. I did scrub the inside of the hood a bit, rinsed it, dried it, reassembled everything, put the cover on and stored it...

I have used the Minion method today in cooking two Boston Butts. I bought two Weber books, and both mention the opportunity for off putting flavors to be introduced to your meat by fresh charcoal being ignited. Both recommended that I let the charcoal fully ignite with a white ash covering. Yet...

Hi, Jim here, question please and thanks. I have two turkeys out in my WSM 18.5 as we speak. Both are self basting, both have some Creole Butter injected in them, both have a little rub, not much, just a little rub on them. One is Tony's, the other poultry seasoning, with a little added salt...

Hey, This will be my first year to smoke a turkey on MY Weber, having used an ECB for the past 15 years or so. I will be smoking two turkeys at once in my 18.5 smoker. I plan on having both turkeys sitting in foil pans. It seems that the high heat method is preferred on here, no problem. I...

I picked up a big long boneless pork loin tonight, with intentions of smoking it on my WSM 18 over cherry wood and charcoal. I had not planned on stuffing this roast, just outside rub, injection of some type, and smoke away. Do I need to trim off the fat cap? I thought about using Cavendar's as...

I am enjoying my new WSM 18.5, did a Boston Butt and three whole chickens yesterday, and two racks of ribs last week. Still, I can not figure out the useful purpose of the exterior catch pan between the legs. It just sits there, doing nothing, yet. Is that supposed to catch errant embers that...

High, new WSM 18.5 owner here. I am a decent cook, and experienced but not perfect griller and smoker. I used my new smoker first time this week smoking chicken thighs for a chicken and vegetables soup, and the smoker is extremely nice. The results were amazing, according to my wife. When I...

Hi, I am Jim Mann, new Weber Smoker18.5 owner. I would like to fire up my new Weber Wednesday. I bought a Pork Picnic shoulder roast tonight, totally raw. I would like to smoke it on Wednesday. It is thawed out, needs a rub and a smoking. This is the first one of these I have bought. How do I...

Good evening, I am new to your forum, but have been reading stuff on here for a week or so. My brother-in-law has been a WSM owner an fan of this forum for years, my son just got his WSM for his birthday, and I picked one up today for my 60th birthday next week. I have been a fan of charcoal...