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Found this on the Internet. Great shape. $110.00.

This is my latest smoke. I used Famous Dave's Rib Rub. I tried spritzing with Apple juice for the first time. The wood was Oak. Excellent ribs. Tender and juicy. I will try the Apple juice again. The sides were fresh white corn, slaw, collards, and pinto beans. As usual the 14.5 was set...

Looking for some info. I have been reading up on the "barrel" products. Many folks say the "barrels" are cookers more than smokers. They have no water pan/heat diffuser like the WSMs. The meat is hung directly over the coal. Does anyone have experience with the "barrel" products? Will you...

My latest WSM smoke. I used Weber's Kick'n Chicken Seasoning. The wood was a 50/50 mix of apple and mesquite. Ran the WSM at 270 degrees. As said before, the WSM is an amazing smoker when it comes temp control. Once up to temp it ran the entire cook at 270 degrees with no adjustment needed...

I have never used the second level grate on my WSM 14.5. I am needing to smoke two racks of baby backs. Do the ribs on the lower rack cook the same as the ribs on the top rack - time wise and temp wise? I do not use water.....just the water pan covered with foil. Your advice is greatly...

I have this lightly used Vortex. Fits the WSM 14.5. Please let me know if you live in the Woodbridge Va area. (Zip Code 22191, 22192, 22193). We can work out delivery/pickup. Thanks Vaughan

These guys were excellent. The back half are dry. The front are wet. Cowboy Briquettes and Hickory. As usual, the WSM was set it and forget it. The WSM almost makes it too easy.

Went to Lowe's to pickup some bathroom hardware and ran into this. I still cannot figure Lowe's marketing. One would think this would be regular price with Spring/Summer coming. I picked up 4 bags.

I purchased this basket for my WSM 14.5. It fits perfectly and does the job. Easy clean up. 7" Bottom Diameter, 12" Top Diameter, 5.75" Tall and 4.25" Depth. ~$30 bucks on Amazon.

Did this on the WSM today. I continue to be amazed at how these smokers hold a steady temp. 245 degrees plus or minus a couple of degrees the entire cook. Kinda set it and forget it.

Anyone here smoked one of these? Two to the pack. Pointers are appreciated.

Folks, I am looking for a middle section of a 14.5. Not picky. Just in decent condition. Door not needed. Please let me know your recommendations. Thanks Much.

I just completed smoking a nice sized chicken and polish sausage on my WSM 14,5 with excellent results. Pegged the temp at 225 degrees through out the cook. So I ask myself, why should I spend $72.00 (w/shipping) on an ARBORFAB basket? Folks with them.....what does this bring to the table? It...

I purchased a used (great condition) 22.5. I did not realize how large this smoker is (my bad). It is big and heavy. Now that I have it (again my fault) I am seeking the best way to dispose of it. Is it okay to ask for suggestions to dispose of it? I appreciate any help. Mods can delete...

I had a WSM 14.5. While having the typical Weber engineering and quality, it was a little small for me. I sold it and purchased a WSM 18.5. I am sure it will deliver the same smoking ease and quality of the WSM 14.5. The kicker is that I was able to purchase the WSM 18.5 (brand new and...

I did my first no-water WSM smoke today. A couple of chickens, minion method, Kingsford Blue, hickory and mesquite. Chickens came out nice. Seems the temp came up a little faster; pegged it at ~240 degrees. Sure is easier to clean-up. The jury is still out. I like using water. However, I...

I have read a number of posts where adding charcoal to the WSM is referred to as "Hot Squat". Please, what is this? Tnanks.

First time smoke using pecan and apple wood. Did a low and slow chicken this past weekend. Wonderful flavor. Not anything like hickory/oak/mesquite used in the past. Now I want to try some pork loins with the pecan/apple. Glad I ordered this wood...opens new way of smoking. BTW, with the...

Why would you want to add another set of vents to the WSM lid? I see this as one of the mods. Thanks much.....

I did my first butt on the WSM this past weekend. I followed the Renowned Mr. Brown recipe on this site from trim to rub to minion method to vent control to wrapping. I used Stubbs charcoal with several chunks of hickory and one big chunk of mesquite. I continue to be most impressed with...