Search results

I am going to look into getting a replacement door. This seems to be the area of them most unwanted air entry. Thanks!

I use very little wood, for ribs I only use one baseball sized chunk of apple for the whole cook. After 3 hours I would imagine it would pretty much be burned up since I put it on with my lit coals at the start. I am just thinking maybe the Kingsford Comp with its whole faster hotter cooking...

Hi everyone I have about 4 cooks under my belt on my 18.5 WSM and I have noticed a strange occurrence during each cook. I will be cooking along with nice thin blue smoke say 3 hours into some ribs and when I open the lid to pull my ribs to wrap in foil I almost immediately start getting nasty...