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Not too windy at all. Very light breeze and that’s it.

I was up all night wondering if my smoker has a gap or holes in it. But I doubt it. Before I installed the gasket seal tape, you could see smoke pouring out of the door. Now it’s tight. And when it’s operating, If there was a leak somewhere, wouldn’t I be able to see smoke coming out of it...

Good question Bob Bass. I started using Kingsford professional competition briquettes (on sale at Costco) and they burned way too hot for my smoker. Since then I’ve switched back to my standard Kingsford blue bag. But still encountering same high heat problems. The smoker used to sit outside...

I use Igrill therm probes. One to measure meat temp and the other inserted into the silicone grommet to measure ambient temp. I don’t even bother looking at the thermometer on the lid.

Ktoliver~ All bolts and gaskets are tight. I’ve actually got the gasket seal tape around the door and top of the middle section where the lid covers. Door is sealed pretty tightly as well. 3 Bottom vents are also tight. No extra oxygen leaking in as far as I can tell.

Got a well seasoned 14.5” wsm I’ve been smoking faithfully on for 2 years. It always stays in the sweet spot 225-250 more or less. Very happy. But the last 4 sessions have seen very high temps that I can’t understand. 275 and up range. I use Kingsford blue bag charcoal, foiled water pan full of...

Im not one for chemicals. I soak the grates and water bowl in dawn liquid soap overnight. (An inverted trash can lid works good for this) then scrub with wire brush. The underside of the lid and body I’ll give a quick once over with a wire brush to knock off any flake, and then all parts get...

My 14” wsm is amazing and I love it. I use the igrill with 2 probes (one for ambient temp and one for the meat temp) and I’ve turned out some amazing bbq. Looking at several mods, I see these great intake fans which keep the smoker in a perfect 225-250 range. Wow. I live in Hawaii where it’s...

I didn’t see any forums posted for this. Apologies if this topic has already been covered. I was wondering how to clean up built up junk on the outside of the small metal door used for loading charcoal and wood in a WSM. I don’t even use the door, but it got some bbq sauce or some kinda junk...

Hi friends, my name is Ben and I live in Hawaii. Heaven on earth where u can bbq year round! I’ve been bbq-in most of my life, primarily on gas grills just for convenience and even heat. Sadly, most places you rent out here only allow gas grills due to fire hazards. My wife and I recently bought...