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So I did a test run today (thank God), and it did not go well. I'm running an 18.5 WSM, lump charcoal, apple wood, and an 11.5 pound bird. Because it was a test run I only seasoned the bird and did not brine nor inject it. I let it come to room temp for an hour before I put it on the smoker...

I've done a few high heat cooks on my 18.5" and I always have trouble getting to and maintaining 325. I start with a full ring and light a full chimney. I've tried lump and briquettes. I keep all vents open and have to keep the door propped for the entire cook. One thing I've never tried is...

What’s up guys, have a first post question for you. I’ve had my 18.5” WSM for about 6 months now and have done a few briskets and pork butts with varying success. I’ve got a 5 lbs. whole beef tenderloin and a 5 lbs. stuffed boneless pork loin for Thanksgiving tomorrow and I’m thinking about...