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Anybody using wood chunks from a specialty supplier such as Smokinlicous, Maine Grilling Woods, Carolina Cook, etc.? If so how many chunks is typically needed in an 18" SMC? All I have ever used in the Weber is a couple of chunks from the big box stores and Im curious if it is the same for...

I have two Honeysuckle White in solution turkey breasts that my mom gave me to smoke for Thanksgiving. Obviously they don't need any more salt because of the solution they have been packaged in. Im seeking suggestions for a rub or seasoning to use on these turkey breasts that will help enhance...

I have done a couple of cooks on my SMC 18 within the last week or so and have a question about the temperature differential between the top and bottom racks. Cook before last I had the whole top rack covered with 3 racks of ribs and chicken thighs. The remaining 5 or 6 thighs that wouldn’t...

I am going to try the 'clay saucer in the water pan' for the first time. As I have read elsewhere in this forum I purchased a 14" clay saucer at Home Depot. The clay saucer I purchased has a flange that causes the saucer to sit on the rim of the water pan resulting in the top of the saucer to...

What's a good way to get additional wood chunks producing smoke before adding them to an existing fire? I anticipate doing a smoke with ribs and chicken thighs which will require different cooking times. Ideally I would like for everything to come off about the same time. The ribs take...

18.5" SMC. Relatively new to smoking and I have an issue that is really starting to bug me. I have done several cooks now and have used a couple of methods for starting the fire. When I first got the SMC I began with the minion method and have used that technique the most. The variation...

I have read the opinions of bark vs. no bark on the wood used in the smoker. Presumably this is referring to rough textured bark on the trunk portions of the tree. Some of what I use is limbs from a pecan tree which have smooth bark. Im curious if the rationale of no bark is applicable to the...

This is in regards to Kingsford BB and an 18" SMC. I have been surfing through various threads and have read several times about letting the entire amount of charcoal in the charcoal chamber become completely white or gray before putting the wood and meat on the pit. I am relatively new to the...

I have an 18" SMC. The original Weber cover was rather worn and after finding water in the bottom bowl of the cooker after a couple of rainstorms it was obvious the original cover was leaking so I replaced it with a new Ravenna cover from Classic Accessories. However, since replacing the...

Checking in as a new member to the forum. I have had a Weber 18.5" SMC for a couple of years now and use it in conjunction with a BBQ Guru CyberQ controller. I will be searching the forum or posting up about intermittent issues I am experiencing in obtaining the results I am looking for with...