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just did a candied spiral ham for the first time in my mini.. I took the ham, I made a marinade of water, brown sugar and maple syrup, I food saver it for two days!!! in the frig. Got mini-wsm up to 250F, put the ham in with a chunk of Avacado and Almond.. smoke for about 2 hours.. internal got...

Scored last Week bought two OTS 18" for $24.98 and two JJ for $23.98 some stores wont price match

Actually Lump leave alot less ash than briquettes, and btw I know most of you know this.. charcoal is made of charred wood, lump is 100% charred hardwood while the KBB is packaged condense sawdust... anywho to each his own, I run lump in my Kamados and KBB in my WSM..

40lb of Mesquite Lump all year round for $16...

as much as I want the 22.5", I can't see myself ever using it.. plus the fuel consumption is something to consider

Well at least we know how much our WSM is worth.. I think the price is effected by the season as well but truly there should be no season for BBQ as you can BBQ year round

WSM are for Smoking meat.. that's it.. no grilling Kamados are for Grilling, you can smoke in a Kamado but the smoke penetration is not there Therefore, I use my mini and WSM for smoking, Kamado for Grilling and the Performer for starting my charcoal chimney for my cookers

My goodness, and I thought having 300lbs was bad..my stash looks small compared to yours

What are your thoughts on a cast iron pan? instead of a clay

Excellent Deals.. $100 is phenomenal deal for a 18.5" more so for a 22.5" but to get it for less is awesome

keep in mind, it's BBQ season so your demographic of buyers is more now. I just sold my vintage 1995 WSM 18.5" with all the mods to a friend for $125 (I know I could have gotten more $150-$175 if listed in CL).. yours being a 22.5" should go for $225-$250 (around these parts anyways)

I scored an minty 18.5" WSM for $100 though I've seen and wasn't quick enough to get one for $50 :p How much did you pay for yours?

sadly, once every three months

you beat me to the Post.. Lowes is $12.99 for the 40lb end 4/14/14

That was why we asked about the hole drilled in the Tamale pot vs one big hole cut thru, I have mine on my balcony and even with the wind, the temp stayed above 350F.. some thing to think about.. but nice cook

very nice touch, let us know how it cooks..

the knob is the most frustrating element of the WSM system, specially when you are in the middle of a cook and can't get the door to lock in place... I ended up making one with parts I have laying around my garage.. it can be done with the existing door, I was able to score a Cajun Bandit door

I am so sorry.. I didn't know I resurrected a post that was a about a year old...

1. I have 5 lbs of skinless/boneless breasts soaking in brine. Is it necessary and why do people pat or dry off brine? Any harm in going directly from brine to the grill/smoker? I usually pat dry, then coat with olive oil and then dry rub... I'm sure you can go directly into smoker as it will...

Even if you put $250 into it, and decided to sale it, you can sale it on CL for $400-$500.. it a win win but since you have it, try it.. I bet you will like it! I bought a used Acorn Kamado and love it.. now wanting a green egg..