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Turned some handles for the lower vents. I used some scrap red wood, the wood is soft I may have to make new ones soon. They work well and survived the first smoke. [/url]IMG_1108 by Joe Fischtziur, on Flickr[/IMG]

I would see a doctor but it is not just me noticing no smoke flavor. If I soak the chunks for a few hours would that help. Guess I should try and and see worse case I learn something.

I am using a 14.5 WSM, top vent open, I was running 220 most of the time i did dip to 210 and I opened bottom vents more I did have a harder time controlling the temp but it never got below 200 or above 250. I cooked 10 pound shoulder until internal was 165 (6 hours) then i foiled the pork and...

I have done three pork shoulders my first was bitter, and took the advise of the forum and have not had any more bitter flavor. The last two smokes have had not flavor. The second cook I used KBB with maple, and the third I used Royal Oak red lump with maple and Hickory. I used the minion...

Nice collection Brian. How did you heat treat the paint or did you not do that?

Thanks for the input. Thinking I still might paint the door just customize it but other mode will come first.

Has anyone used the ceramic spray paint on the wsm door. I have seen discussions of using the cajun bandit stainless steel door but have not come across anyone painting the OEM door. Was wondering what results people are getting as far as heat retention and temp controll if they used ceramic...

First smoked chicken. Not sure if i need more heat or not there was alot of fat left under the skin. Tried to mainain temp at 300 degrees but was unable to maitaine the temp. Flavor was good, kids loved it wife said the rub and smoke did not compliement each other. I used maple this time...

Think I am going to do a few things different next time. Less wood chunks and wait for the smoke to die down, and make sure my new coals are ashes over good when I add new coals. Thank you for you replies it has help a lot.

I do believe I place the pork on to early temp was right but a lot on smoke.

I hand around 6 to 8 chunks of maple.

Wife just bought me a 14.5 WSM and we (me and my 9yr old son) are new to smoking we smoked a pork shoulder for pulled pork this weekend he and his sisters like it but it had a slight bitter taste. I am trying to figure out how to get more then 6 hour on a load of coals and how to remove the...