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I tried to do that this morning with SOS pads. I cleaned it as best as I could, but eventually had to fire it up for a three hour turkey smoke. The turkey came out perfect, three hour smoke, bottom and top vents fully open. Ever since my son gifted me with a gasket kit, it has been hard to get...

Thanks to all who replied. I actually did dump a chimney half full of lit charcoal on while assembling the smoker. Net time I will leave out the water. It took four hours, but I did get the turkey breast up to 169 or so, and the dark meat up to 180. Now I am waiting several hours to carve it up...

My son gifted me with the gasket kit which he installed on my WSM. At present I have a turkey on the smoker, but can’t get the temp above 250 degrees. I filled up the charcoal ring with fresh Kingsford, added a few chunks of apple wood, put hot water in the water pan, and have all vents wide...

Two questions for the brain trust. I have the WSM fired up, two medium birds 12 and 14 lbs. the 14 is on top rack with the Maverick Meat Thermometer. Question 1 - Which rack gets and stays hotter, the lower or upper rack? I have the probe in the upper rack breast, set at 175 degrees to start...

Yes sir, I am using water in a heavily foiled pan. I have used my Kettle 22 twice, and will begin to check that lid. All I have cooked on it is steaks, so I should not have a problem. Thanks, Jim

Thanks, Alan, I hoping for this answer, just couldn't think of the word "carbon". Would it hurt to just let it continue to build up without washing it, or would that make for a worse problem later on? Jim

Hello again, I have used my WSM six times or so now, and am using it right now. Last time I decided to give it a scrub down as I had Sauce here and there, even on the outside. I did scrub the inside of the hood a bit, rinsed it, dried it, reassembled everything, put the cover on and stored it...

I have used the Minion method today in cooking two Boston Butts. I bought two Weber books, and both mention the opportunity for off putting flavors to be introduced to your meat by fresh charcoal being ignited. Both recommended that I let the charcoal fully ignite with a white ash covering. Yet...

The ECB is what they refer to on THe Smoke Ring forum as an el cheapo Brinkmann, their charcoal bullet smoker. It did a great job, but required constant tending and some healthy modifications. They went out of business I guess, but I could no longer find a replacement charcoal pan. Plus, my son...

Hi, Jim here, question please and thanks. I have two turkeys out in my WSM 18.5 as we speak. Both are self basting, both have some Creole Butter injected in them, both have a little rub, not much, just a little rub on them. One is Tony's, the other poultry seasoning, with a little added salt...

Hey, This will be my first year to smoke a turkey on MY Weber, having used an ECB for the past 15 years or so. I will be smoking two turkeys at once in my 18.5 smoker. I plan on having both turkeys sitting in foil pans. It seems that the high heat method is preferred on here, no problem. I...

I picked up a big long boneless pork loin tonight, with intentions of smoking it on my WSM 18 over cherry wood and charcoal. I had not planned on stuffing this roast, just outside rub, injection of some type, and smoke away. Do I need to trim off the fat cap? I thought about using Cavendar's as...

Thanks to all! I never would have guessed that. I won't put a charcoal smoker or grill on my wooden deck for fear of losing a spark or two. Mine stays in my open garage on a cement floor. Thanks again, Jim

I am enjoying my new WSM 18.5, did a Boston Butt and three whole chickens yesterday, and two racks of ribs last week. Still, I can not figure out the useful purpose of the exterior catch pan between the legs. It just sits there, doing nothing, yet. Is that supposed to catch errant embers that...

It has been my experience with London Broils that they taste better having been marinated 12 to 24 hours. I use a bottle of Zesty Itailan dressing, or make up some from scratch, a tablespoon or so of Lemon Pepper, 1/4 cup Worchestesher sauce, and some Balsamic Vinegar. I never measure, just...

I would consider making a batch of Tomato-Basil soup. You can also take those tomatoes and make a Tomato Pie. Basically, you slice what you have, salt them a bit to make them weep, and let them sit out for an hour or so. Dry them off with paper towel. Then you will put them in a prepared pie...

High, new WSM 18.5 owner here. I am a decent cook, and experienced but not perfect griller and smoker. I used my new smoker first time this week smoking chicken thighs for a chicken and vegetables soup, and the smoker is extremely nice. The results were amazing, according to my wife. When I...

Thank you! This is a Picnic ham, raw and ready. Thanks for your help! Jim

Thank you! I had not seen one on sale before, but could not pass on the price. I know how to cook a butt! Thanks, Jim

Hi, I am Jim Mann, new Weber Smoker18.5 owner. I would like to fire up my new Weber Wednesday. I bought a Pork Picnic shoulder roast tonight, totally raw. I would like to smoke it on Wednesday. It is thawed out, needs a rub and a smoking. This is the first one of these I have bought. How do I...