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Smoking 2 14 ibs Turkeys in my WSM for Thanksgiving and have a couple of questions. 1. Should water be added to the water pan? 2. I am using Cherry Wood this year. I used oak last year and looking for a milder smoke flavor. How many chunks of Cherry Wood should be added?

Does anyone know how long Fruitwood maintains its smoke flavor? Is it 6 months, 12 months, 24 months?

When foiling ribs, I seem to be losing flavor when placing the ribs meat side down. Have any one tried foiling the ribs bone side down and as a result achieved better flavor?

Does anyone know where I can purchase the same aluminum trays that smokehouses like Franklin etc... serve barbecue on to customers?

Has anyone smoked ribs with just salt & pepper or salt pepper & garlic ? If so, what were the results?

Is it possible to a achieve Spare Rib Tenderness on WSM without wrapping?

What is everyone take on the use of binders before or after applying rubs? I have read that some people apply rubs without binders and some people apply binders(mustard) after applying rubs?

Does anyone know of a vendor who sells seasoned post oak or pecan wood chunks other than fruitawood?

Does anyone know what is the storage shelf life of a bag of Natural Hardwood Briquettes such as Weber Charcoal Briquettes?

What is the longest smoke possible on a WSM 18.5 using either briquettes or lump or a combination of both?

Does anyone notice particular smoke woods that have an after taste and woods that do not have an after taste?

When smoking ribs using WSM, Is there a such as thing as too much fuel (charcoal) in the WSM using the minion method? I get a numb sensation when eating ribs and I am thinking it is because of creosote? I leave the lid damper 100% open close down the bottom 3 dampers to about 1/4 open position...

Happy New Year to everyone. Is there a simple heat diffuser that is flater(other than the water pan) that can be placed over the charcoal ring in a WSM 18.5 so that the water pan can be removed?

Has anyone ever used both Post Oak and White Oak for smoking meats? Is so, was there a difference in the smoke flavor?

Is there a recommended standard number of wood chunks or ounces of wood chunks that should be used based on the type of meat that is being smoked with the goal of having smoke flavor in the background while the flavor of the meat in the foreground?

Has anyone tried the Hunsaker Vortex Plate Only in the WSM? If yes, how did it perform in either your WSM 18.5 or 22.5?

Is there really a difference between Kingsford (Original) and Kingsford Professional in the make up of the briquettes or performance when using the Weber Smokey Mountain?

Has anyone smoked meat(Chicken/Ribs/Brisket) using only SPG rub? If so, was the basic SPG better than mixing more complicated rubs?

I usually purchase my wood chunks from online suppliers such as Fruitawood and Smokinlicious and never buy the pre-bagged wood sold in stores. I I usually only buy pecan or oak wood and never fruit wood plus my garage usually gets extremely hot in the summer living in the South. Is there a...

Has anyone noticed any difference in smoke and flavor when burying wood chunks in the charcoal when smoking with the WSM? Harry Soo recommends burying wood chunks in his video https://www.youtube.com/watch?v=dOctn85Y-nk