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Hello, My six year old or so 18" WSM is taking multiple hours to cool down after use. Usually, I check after an hour or so, and at that, point, it's still 200 - 250 degrees at the lid, and way too hot to put the cover back on it. After I use it, I fully close all vents including the lid, so I...

Hello, I got my first smoker, the 18" WSM, four or five years ago and have really enjoyed it. I almost immediately began using it without water to make cleanup much easier, and I'm now at the point that I'm considering getting something to supplement the WSM with the goals of that idea to 1)...

Hi all, I put two bone-in pork shoulders totalling ~16 lbs on the WSM yesterday morning around 8 AM. Everything went fine except the stall took forever, and by the time the temperature got moving again, it was nearing bedtime and the charcoal was just about out. Once I realized they wouldn't...

Hello, This Saturday, I'll be smoking my first pork shoulder - a small, bone-in 5.5 lb butt I picked up today. I plan on following the instructions below other than only smoking one since it's my first go at it: http://virtualweberbullet.com/pork1.html Much like my first ribs cook, Saturday...

Hello all, I'm Chris, and I'm new to the world of barbecuing, as I've had the 18" WSM less than a week now. This site has been invaluable so far to a novice like me, and I'd like to get some feedback on what went wrong with a couple hiccups I experienced during my first baby back rib smoke on...