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Hi, Second time smoking ribs and just cant taste enough smoke flavor. What should I do? I used more apple and cherry and a couple big chunks of oak, about triple what is recommended here on the basic tutorial. Held smoker at 225 the whole time following the basic tutorial here. Lower vents 1/3...

Hey guys, I'm doing three racks of baby ribs tomorrow on my 18.5 WSM. This will only be my second smoke ever. I have the Maverick 732 but didn't realize I need to install some grommets? anyways, just wondering if you can help, should I go for 225 lid thermometer temp? should I use the minion...

Hi all, Last year the summer flew by and I only got to use my new WSM 18 once. Pork butt came out pretty bad, I think ran it way too hot and for some reason I thought I would over smoke it and it ended up we could hardly taste any smoke flavor. I used apple and cherry wood. So i'm wondering...

Hi my first smoke of pork butts went ok. 2 butts with 6 fist sized chunks of apple/cherry. So the next time I want to get a deeper smoke flavor. Should I add more wood or try to keep the lid temp lower? it hovered around 275-300 thanks.

Hi just wondering what sauces you all recommend for me to try? I really like that red/orange type sauce that isn't overly spicy and on the thin side. What is that type of sauce? Texas? Carolinas? I'm looking to order some. thanks

Well that was interesting. I put 3 chunks of apple and 3 chunks of cherry wood in. End result, not near smoky enough for me. Also realized I need something with an extended nozzle to get water in through the door and not spill on coals. Also realized I need something to pick up the butts, I...

Nestled about 6 apple/cherry chunks in the coals under two pork butts at the start, now at 2 1/2 hours in no more smoke. Is this normal?

Hey so I picked up a Boston Butt. Was really surprised there were little dark purple spots just a couple. I slathered up with mustard and rub and stored away. Then searched google and found out those were clots. Question now is should I reopen the bags and cut them out? or cut them when I pull...

Friday will be the first smoke ever. My WSM 18 is brand spankin new right now. So considering it will run hotter, how much Kingsford should I use for two butts? also, I don't yet have a wind break. In the past on windy days I have taken my grill and opened the garage door and set it right out at...

Can you explain what this is and how to do it? I'd like to try a pork butt foiled then un foiled to see which way the wife and I prefer. Thanks

Oh man, I ordered that stainless steel access door and now I can't get the handle put back together. Is there some trick I missed? thanks

Hi has anyone ever taken a working mini refrigerator and made it into a cold smoker? for year round use. Maybe could use a offset cold smoke generator and tube it in or a small pellet maze burner placed on the bottom on a stainless tray.

I'm thinking about adding a couple more vents to m 18.5 to run it hotter if I need. Where are the best places? another on the dome and one at the top grate? thanks

Hi just wondering what to do if I get a brisket that is too big? is it OK to cut in half? thanks

Curious of this and please excuse my newbie question. The first time I smoke ribs, should I just lay them bone side down on the grates? or set them down on foil? or use rib racks? what are the pros and cons? thanks

Hi, So I have an 18.5 now set up. I've done a lot of reading, but still not clear on a few things. I ordered the Maverick probe thermometer and two cheap oven rack thermometers to be here tomorrow. I understand the first smoke will run a little hotter. As I understand it: check the lid...