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This may be old news but i just picked up a 14.5" smoker from Walmart for $139.95. Holland MI. They have 4 left. Good luck. Jack H

My experience is that there is a big difference between Wal-Mart and Sams meats. None of Sams meat is injected and its all choice grade. Thanks

My one experience with Royal Oak vs Kingford in the WSM. 2 butts and 1 brisket. Using Minion method with heaping full charcoal pan of RO had to add after 7 hours. Kingsford will normally give me 12-16 hours. I also noticed reduced burn time in the kettle. Ash seems about the same as...

Pep Boys has a steel pan designed to go under a car to catch oil drips that works great ($9.95) It is large enough to to set the cover next to the base. Good luck.

I was happy to receive my Maverick thermometer from the Gaget Source in only 3 days. And I was very pleased in its performance and convenience during the first half of a 14 Hour brisket cook on my WSM Sunday, when it developed a defective smoke chamber sensor; at times reading 100 degrees high...

What about the basting effect of water vapor (not steam) as the pan contents become more seasoned by smoke, rubs and mops as time goes by? I have effected meat flavor with my old ECB by seasoning the water.

Leaving the top vent completely open is recommended in numerous locations on this site. A well connected WSM in calm conditions full of lit charcoal with the top vent 1/2 open can slowly go out! The unit is designed to allow slow, controled burning with a pan full of charcoal with the top vent...

I found choice grade, whole packer briskets at the super wall mart in Holland Mi for $1.18 per pound on New Years Eve Morning.

Just a thought! The larger cut has less surface area and will lose moisture slower. The smaller cuts have more surface area will lose moisture faster before the bark forms. It would be a matter of personal preference weighting cook time, smoke exposure, percentage of bark, and moisture...

Smoking 2 pork picknics and a whole brisket in the rain and cold (40's) turned out to be a little interesting. Starting at 6am and pulling at 7pm the lid temp with all vents open 100% never got above 215-225. Charcoal pan heaping full and using the Minion method to start. The poor thing looked...

I can't imagine a less expensive way to smoke food outside. I also used my brand new WSM on Sunday; fully loaded with 2 racks of spare ribs, 1 5lb pork shoulder, 2 butterflied chickens and 1 6lb brisket. I started using a heaping full charcoal pan and the minion method. I smoked the ribs for 5...