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I paid $300 for my 18.5......haven't regretted it a bit.

So is Weber using Wallyworld as an outlet to sell off a bunch of 14" smokers for $99 that the general public had no interest in buying for $200?

Good suggestion. Thanks.

So I need a portable grill that I can take with me camping/beach/cub scouts/etc. The smokey joe is just too small to cook for a family of six, so I'm looking at the 18" Jumbo Joe. I'm guessing hot dogs, hamburgers, and sausages will be the primary meats cooked, but would also like to grill corn...

I'm 38, but my kids call me an "old guy".......otherwise I meet the rest of the criteria.

Thats a great deal!! If I didn't already stock up on Kingsford Comp, I'd be on my way to walmart right now.

Any reason one of these wouldn't work? AT $20....seems like a cheap option. I personally just use a chimney with a piece of crumpled paper.

I'm late to this party, but I kinda wish I had the 22 as well. My budget was stretched pretty thin when I bought the 18......so I simply didn't have the extra $100 for the 22. However, I like to put turkeys in an aluminum pan before smoking them. I usually have to finagle the lid onto the 18 in...

My local Costco only sells boneless. Usually two per pack. I tie them up with culinary twine and they work out well. I have got 1-2 over the years that were poorly processed and the slab looked like it had been hit with a 12 gauge shotgun. But in most cases, they're fine. All else being equal...

-Your local post office might have some "new neighbor" envelopes that often include 10% off coupons to Lowes and/or home depot. Might be worth a look since it could save you $70+. - You could wait and hope for a floor model to get cleared out......but you'll have to haunt the big box stores in...

RATS!! I just went to Costco yesterday and paid $20 for 2 18lbs bags. I guess I'll go back after my coupons arrive and pick up four more bags.

Thank you Gents. I took the "3-2-1" thing too literally. It sounds like most of you are getting this done in about 3.5ish hours. Next rack, I'll foil after 1.5 hours, then de-foil 1.5 hours after that. We'll see how it goes.

After three failed attempts to smoke St Louis cut pork ribs......I'm finally going to ask for help. I'm using an 18.5 WSM, water in the pan, and getting the heat up to about 275*. I smoke for 3ish hours over Kingsford blue, with hickory and/or cherry wood. Then I foil them for another 2 hours...

I've used my WSM when the power was off for two days following a storm. I've also taken mine with me on a camping trip and to the beach. Emergency preparedness probably isn't one of your criteria for a smoker purchase though. LOL. But I'll admit, I was glad to have it.

Corned beef briskets are about all I buy anymore. Maybe 2-3 times per year when they are on sale.

I have a source that is selling red oak and white oak logs. Is one appreciably better than the other for smoking meat? My assumption is they would have a similar flavor. In any case, I'll probably grab some of both.......but thought I'd ask this forum anyway. TIA

And its Copper no less. Nice score. I have an 18.5" kettle that I'm looking to upgrade. Hopefully I'll stumble upon a similar deal.

Rita, I'm sure any Asian-inspired sauce would get the job done. And yes, the Wegman's sauce was very potent. It would be easy to overdo it. And I'll try to hang on to the wife.......she's the brains in our particular operation :)

I would guess the difference would be negligible, but you might be right.....I'll give it a try with some wings. I'll put a group in the middle of the grate, and a few around the edges and see if I notice a difference. Stay tuned.

That is a good point. I usually put my meats in a disposable, aluminum pan before I put them on the smoker. So the drippings/mess never crossed my mind. But I am probably a minority, as most folks put their meat directly on the rack. In any case, I'll give it a try and report back.