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well the chicken turned out pretty good I couldn't believe how fast it was done 2 and a half hours and the breasts were reading 165 170 the smoker reached 300 at the end of the smoke. I did 4 chickens at one time and smoked them with mesquite and cherry these are for the people I work with so...

Thanks I will give this a try. I have had problems with the skin not turning out crisp enough it looks like I need to bump the temp up.

I am going to try smoking whole chickens that I am going to brine just wondering what temps I should smoke them at and for how long. I am also thinking about leaving them in brine say 8 hours over night is this to long?

I was actually going to buy some from lowes that I saw on here then decided to just see what home depot had first. I would really like to get one of those cajun bandit doors I see others have added to there smokers they look really well built.

Thanks I get lots of great ideas from this forum

I installed handles on my wsm 18.5 that I purchased from home depot they are actually made for a wooden gate. I used all stainless steel bolts and nuts.

Thanks for the info

I foiled it after 2 and a half hours. I have noticed other members foil a little sooner

I will give this a try I really like your aluminum pan idea. I think I will try buying a whole brisket next time. Thanks tm

Today I tried the High Heat method of smoking Brisket it tastes great but turned out a little on the dry side. I followed the directions exactly the only think I can think is I did a half of a brisket instead of a whole one. I also kept the temp at 325 most of the time I couldn't get it higher...

I have been using a foiled clay saucer with no water bowl and have had really good luck I see several of you use the saucer in the bowl I will give this a try mostly because I am tired of looking at the water bowl sitting on my kitchen table and need some place to store it ha ha ha but I am much...

I think I will try that saucer on my next cook

maybe I will give the clay saucer a try how big of a saucer do you recommend?

the temp was what I was wondering about thanks tm

I just watched a video under cooking topics they said to use 1 gallon of water in the water pan is this right it seems like my 18.5 would hold more water than that I have been filling it most of the way up

great pictures!!!

the smoke did give them a whole different taste that I am not use to I think would like to try this again I will just take them off sooner and try the sear at the end.thanks to all for all the great advice I am happy I got on virtual weber.com!!!!! <BLOCKQUOTE class="ip-ubbcode-quote"><div...

thanks I love rare rib eyes tm

do you use water in the pan? I only filled it half full this time to see if I could get the temp higher mine usually runs at 200 this time I got it to 250 <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted...

the smoker ran at 250 the whole time. I filled the water pan half full to see if I could get the temp a little higher this time it seems to run just at 200 usually.I like my steaks rare so I will try taking them off before they hit 140 next time. do you baste steak if you do it on the smoker?