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Hey guys. Happy to report the new ambient temperature probes are within 1 degree of each other almost consistently. Maybe the old probes were too dirty or something. I'm happy this got resolved and big kudos to thermopro for helping me out, no questions asked. Thanks for the input everyone

I agree they were helpful. I'm going to try it those new probes and see what happens. Hopefully it can be squared away

Thanks for the number, I Gave them a call. He was stumped as well. Going to send me 2 new probes. He thinks maybe the meat probes are more accurate in meat rather than reading ambient temperature. So they're sending me a new ambient temperature probe also.

Hi guys. So I have purchased, within the last year, 2 different digital thermometer units (one is wireless). They are the thermopro TP-17 And the thermopro TP-08S. The issue I'm having is that the 2 units are about 25-30 degrees different from each other. Each probe on the same unit is reading...

You add unlit charcoal to your offset smoker? Doesn't it create clouds of bad smoke as it ignites?

I have cooked maybe 5-6 times on it. I'm actually cooking as I type this. 2 slabs spare ribs and 2 tri tips. I have the 2 slabs (trimmed St Louis style) on the top rack (im using a rib rack) and the 2 tri tips and rib tips on the second rack. I guess since there's so much more space on the...

Yeah I figured I was giving up too soon. There's way more pros than cons based on people's reviews. I think I just need more experimenting with it. Thanks guys

Thanks for that info guys. I might give that bending technique a go.

I always seem to have trouble fitting all the food I want on there. I have an offset that I love but it is a fuel hog. When I cook simple butts and tri tips on my wsm, it is clutch. Set it and forget it. But anything like spare ribs or briskets I have trouble. Am I using it wrong and giving up...

I know this is a long shot, but I'm looking to trade my 18.5 wsm for a 22" model. It's complete and I'll include my rib rack, my PBC hanging system with 8 hooks and the upgraded river country 4" adjustable gauge. Located in southern California. Cheer guys 👍🏼

Thanks for that info guys. Now that I have that knowledge, is it recommend I replace with the old design or new design? Whats the difference besides the ash disc at the bottom

I guarantee this has been discussed, but I don't know how to navigate the "thread search" feature of the is forum. So Can someone explain how do I search threads as well. But my question is, I have a 18.5 WSM bought around 2001, and my legs have bent. I would like to replace with the newer...

So basically, from what I'm seeing in all the different racks and methods used, there's no limit to how you can arrange your ribs. As long as they're held stable and good smoke can get all around them, seems like it should be fine. Interesting Thanks guys!!

What is a nice affordable rib rack for WSM 18.5? There's not as much space as I'd like there to be, so A rack could be the cure. Thanks in advance! 🤙🤙

How much charcoal did you use to begin with? What lighting method did you use (standard vs minion)? Are you using a reliable temp gauge?

I think that might have been my mistake now that you mention it. I only waited roughly 20 mins after I dumped the lit coals into the un-lit ones, to throw the ribs on. The smoke did look like if the coals were still catching but I had read on a forum here that it's ok?? If have to look around...

I don't think the cubes changed the flavor as I have used the same batch for previous Cooks with no issues. I'm gonna give it a go with the water pan and see the results and lit coals and see the results. I probably just need more Cooks with this smoker under my belt to get the hang of it...

Thanks guys for the input!! I should've made it clear that I did use Weber wax cubes to get my coals going, NOT lighter fluid. The food just tasted lighter fluid-y. I think I will give it another shot with a water pan. I'm new to bullet smokers but on my offset I've smoked everything from...

Ok so this is my first post, there's some good info on here. So I read on the VWB site that it is possible to smoke using the standard charcoal method, and still achieve low temperatures (225-275). I wanted to cook some ribs using the standard method, as I just tried the minion method for the...