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I cooked competition chicken on the 18.5 with an empty water plan and lump charcoal. Had no problem hitting my desired temperature (325-350). Recently, I switched to the 14.5 and am having trouble getting it over 300 degrees with no water pan. Is anyone else having this problem? thanks, Dave

I like the idea of using the mini for cooking competition chicken but the skin on my chicken keeps getting burned up (and off). The skin on the drumsticks literally falls off the rest of the skin becomes dark an unappealing. I add a charcoal ring and three wsm vents to the bottom section and...

1/27-2/13 for the two 22" WSMs I ordered (one on 10/19 and another on 11/09) Just in time for the new cooking season.