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The Weber temp probe is typically off, but I don't think that was the problem. With all the white smoke, it sounds more to me like your fire was choked. I'm not sure where this magic temp of 225* came from. Not like they had fancy thermometers a hundred years ago. When I had my WSM, I liked to...

Sorry, late to this party and doing my research on the WSCG. I don't see the mentioned picture. Any chance you still have the picture or can take another?

Sorry Kris. No, I did not see this. Been a while since I have been on this site. Hope it turned out well for you...

I had leaks when I first got my WSM. Some of it was the door, some of it was the barrel wasn't quite round. I did the SS door, the compression latch, and gaskets, and it helped a lot. http://tvwbb.com/showthread.php?55072-THoey-s-WSM-Mod-Thread&p=638492#post638492

I'm with Jerry. Running at 275* for me is usually top vent wide open, two bottom vents completely closed, third bottom vent open anywhere from 1/4 to 1/2 depending on the external temperature.

If they are only one inch thick, I usually skip the reverse sear and just sear them out right. Anything over an inch and I reverse sear on my S-330 with GrillGrates (upside down) and get great results. I use just the left burner with the meat on the right, and then when I am ready to sear, I...

I did mine as I had several leaks when I first got her. I also did the SS door, the new latch, and the hinge for the lid. She's pretty tight now. You can see the other mods I did HERE.

Get yourself two racks of SLC's and trim / rub them up. Get your fire going and stable around 275*. Place both racks on the smoker and close the lid. Two hours later, grab one rack, take it inside, foil it up (don't add anything), and throw it back on the grill. One hour later, go grab...

What were you using to register the temp? If it was the thermometer on the WSM, they are known to be tragically wrong. Also, when I do chicken on my WSM, I remove the water pan completely. Might need to light a few more initial coals and wait a little longer to put the barrel on. Give it...

I foil the water pan, then foil the saucer, set the saucer into the water pan, then to make clean up even easier, I put a cheapo aluminum turkey roasting pan on top. I rinse the turkey pan between cooks, and throw it away when it get ugly. I rewrap the water pan and disk as needed...

Great post Charlie. Lots of details in there that might help the next person...

I went with the Pitmaster IQ 120 and a Maverick ET-733. Gives me multiple probes for meat and pit. Take a look at my mods thread for other ideas. http://tvwbb.com/showthread.php?55072-THoey-s-WSM-Mod-Thread

Hi John. I have installed the gaskets from BBQGaskets.com on my 22.5 WSM. You can check out how I installed them HERE.

Good luck with it Dave. Send me a PM if you have any questions. I only get on here once a week or so...

This is where the GrillGrates come in handy. I fire up my gasser, brush it off, put the GrillGrates on the left side upside down (flat side up), and then turn off the center and right burners. When the temp stabilizes (somewhere around 400*), I put the steaks on the right side. I monitor...

Looks good Chris!

I agree with a lot of the above Keith. One thing I had to learn since I got my WSM was to ignore any temps swings within +/- 25 degrees. My WSM likes to run around 275*. I set my Maverick to warn me if it drops below 250* or rises about 300*. It's hard fighting my OCD when I see it...

Welcome to the WSM family Charlie. I've had my WSM just over a year now. When I got it, it leaked smoked like sieve. I tried adjusting it (barrel out of round, door just out there), and it helped some, but I decided to go with the gaskets and the door. I wanted to get to the point of...

I am one of those that prefers a nice, deep mahogany over a meteor and that's the way I cook. Now if I am looking at a picture of someone else's Q, or better yet, eating some of it, it can be a meteor, if that is what the cook intended it to be (I would hope "burned" was not their intention)...

Looks like it turned out great. I agree, you were probably at a lower temp than you thought. I cook 8-9 pound butts in 9 hours at 275*. A couple of questions: - What is "I ended up using the renowned mr brown recipe"? - What sort of grill / smoker were you using?