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Thanks for the tips Chris. They will have another turkey being fried on site so not a whole lot of pressure on me with this one. I still want to put out a good bird. Have an awesome Thanksgiving!

I’m smoking a 15 lb bird for the family lunch except I live 2 hrs away. What’s the best way to keep warm during transit so it won’t dry out before lunch?

I am starting to plan a build of a mobile cart/ wind block/ storage for my 22” and 14” WSM. For those who have built one, what features do you like and dislike? What would you have done different or added? Thanks in advance

https://dallas.craigslist.org/dal/for/6664927700.html

Thanks for the heads up. Tried but it was sold already

How long of a smoke can you get from the 26?

How can you tell if it’s gas assist?

https://texoma.craigslist.org/hsh/d/weber-performer/6637366845.html Worth an 80 mile drive to pick up?

Am I allowed to post Craigslist links?

What would you guys consider a good/fair price for a used 22” performer in average condition ?

This might not be the appropriate thread to ask but at least I’ll help you with a bump. I’m looking into 18 or 22 inch. Have 14 and only upsizing for brisket. How does brisket turn out on your 18 compared to 22?

I’ve had my 14” WSM for about 12 cooks now. Longest I’ve been able to go so far on a full ring of charcoal (minion method) is 10 hours. I also use water in the pan about 3/4 full. Hope this helps.

I’ve seen pictures of some awesome wooden carts used as windblock/storage and am interested in building one. I’m no engineer but I can follow a woodwork plan. Does anyone have woodwork plans for one of these carts? Thanks in advance

Looking for a used 18 or 22 Inch Weber Smokey Mountain In the dfw area

I used pink curing salt #1. Can it be re-cured after smoking already? Does curing also change the texture of the meat from hammy to softer/smoother bacon?

I followed the cure recipe on amazing ribs. It called for the pork belly to be cured for 3 days. After cure I let sit in fridge for 24 hours then smoked on 200 until internal temp of 140. After sitting in the fridge overnight I tried slicing the next morning. The meat had the texture and...

I live in Texas so naturally I have to deal with wind. I’m looking for ideas for an outdoor setup for the grill and WSM to properly block the wind and have proper ventilation. Let’s see some of your setups to handle wind.

Has anyone successfully cooked a brisket on the 14.5”? Any tips you would give a first timer trying a brisket on the 14.5”?

Thanks for all the replies. I smoked a brisket that I separated the point and flat. Point on bottom rack and flat on top. I got about 6 hours before temps started dropping due to ash accumulation. Had to take top and middle section off. Pick out still lit bricks with tongs. Empty the ash. Then...

Just acquired a new WSM 14.5 inch. If I wanted to smoke a brisket what is the max time on one load of fuel (kingsford original) that this thing can stay 230? Will probably be using minion method and no water in pan. I assume that is the most efficient way of having a long smoke on these bad boys