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Did salting under the skin method (poorly), used a whole bag of charcoal in my 21", employed my fan device, added chunks of smoking wood, still could not get the temperature above 310. But somehow it was done early and was actually perfect. Go figure.

The forecast was for 45 degree weather so I brought my 21" WSM inside to warm up the day before. I filled two chimneys, lit them, got them gray, and poured them on unlit coals to pretty much make a full ring of coals.. Waited about 45 minutes and then put on my butterflied 11 pound turkey...

I have had this smoker for about six years. When I bought it I thought bigger is better. On reflection, I wish I had bought an 18". Why? Because I think it uses too much charcoal and the temperature is harder to control, particularly in cold weather. Not to say I have not had many successes...

I tried the Cornell chicken recipe (no water in the pan) on my 22" with the Flame Boss temperature regulator. I used a little less than two full Weber chimneys for fuel. The recipe called for a temperature between 325 and 350. I set the Flame Boss for 325. The Flame Boss fan was going 100%...

Last year I smoked Gai Yang chicken (spicy, garlicy butterflied chicken, Thai recipe). It was OK but not crispy. I had intended to take apart the smoker and finish up over the charcoal but was too frazzled to do so. This year I planned to do the same (four chickens) but this time intended to...

I just acquired a Flame Boss 100 for my 22" Smoker. I look forward to cooking a large piece of meat like a 10 lb brisket or pork shoulder without worrying about regulating the temperature or adding brickets. I need guidance on fuel. Should I fill up the ring to the top? If it goes 12 hours...

I am following a recent NY Times turkey roasting recipe. I have to smoke it (an 18 lb super expensive heritage model) at 450 for 30 minutes and then 350 until done. My plan is to fill up the ring of my 22" and dump two chimneys of gray coals on it. When the all of the coals are gray (or top...

I have a 22.5. Last Thanksgiving I had to finish my turkey in the oven. Could not keep the temperature high enough. I am in New Jersey and a little worried about cold weather. I think I have learned a few things since last time and had some excellent suggestions from this forum.. So, I am...

I bought a 22.5" thinking bigger was better but it seems most instructions apply to the 18.5". I gave it and myself a big test on Labor Day. I smoked an 8lb Boston butt an 10lb brisket (before trimming) together. I followed the minion idea to fill the ring with briquets and dump a chimney of...