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Mine has the rear drain. Other than that it looks just like yours.

Thanks for the responses. I bought mine from a friend. I think it is the 28 inch. Two controls, four burners. It took a little cleaning and now I need to get some avocado oil to get it cured. I fired it up and checked the temp with an infrared thermometer. It maxed out at about 460 degrees. Is...

I had not considered a Blackstone until a friend of mine had one for sale for $40. I got it home and cleaned up and now I can begin to experiment. I plan on doing some steaks and would like some advice. Cook it on high? Sear it on high and move to the cooler side of the griddle? Something else...

I plan on smoking a turkey breast for Thanksgiving. I did one a few years ago but need some refreshers. I did not brine the last time and do not plan to do so this time. What is a good wood for turkey? I have maple, hickory, apple, and oak. I think I used apple the last time. What is a good...

Smoked the ribs yesterday and they turned out pretty good. I did have a problem with the smoker. About two thirds in to the cook the temp just kept going up. I was trying to keep the temp around 225 to 250. Then the temp just kept going up to around 280. I closed the top vent and it finally...

how do you clean your grills? I clean mine with brush and scraper and then wash with dawn detergent. Anyone used oven cleaners? Any advice appreciated, pete

Not much leftover.

Ok. I smoked the flat and point together yesterday. The point was about 4 lbs and the flat about 5 lbs. I put them on about 6 am and temp around 225. Wrapped about 195 degrees and removed at 205 (after about 7 hours). I used salt and pepper only. They had a great taste and were fairly tender...

Thanks for the replies. I did find a post that addressed both questions. I love this forum.

A couple questions. My son gave me three briskets to smoke this Sat. Smoking on Sat. is not an option for a couple reasons so I plan on doing them Friday and heating them up on Sat. I know it would be better to smoke it on the same day but, as I said, that is not an option. How is the best way...

I would the ribs with a little chew. I do have a thermometer for the grill and also for the meat. The ribs look pretty meaty. I just got the ribs today and would like to grill them tomorrow so I don't have a lot of time for rubs or prep. As I mentioned earlier, I plan to just use salt and...

Picked up some ribs today. They were labeled "heavy" ribs. I don't think I know what this means. I would like to grill them and I need to know everything. My plan is salt and pepper and put them on the grill. I have read that I need to remove the membrane but that is about all that I know. I...

Thanks for all the information. I am using a Pitmaster IQ temp controller and it works pretty well. I was wondering about using an empty water pan. I will try that on the next butt. I am going to do a brisket and a butt for Christmas. I don't think I will experiment with the empty pan with the...

I use a WSM 18" with maple wood chips. When I use water in the pan I usually heat it and cover with aluminum foil to prevent evaporation and also ease of clean up. The butt turned out great. Very tender and tasty. I plan on doing a butt and brisket together for Christmas. I will probably use...

I don't do a lot of smoking. Usually 4 or 5 times a year. Mostly butts. I did a 10 lb butt yesterday and something strange happened with the heat. I put the butt on about 4:30 am and the temperature was about 34 degrees and increased to about 65 by the end of the cook. I got the charcoal going...

I would like to smoke a brisket and pork butt on my WSM 18 for Christmas. My son has the brisket and I am not sure what size it is. I will probably get a 6-8 lb butt. How would be the best way to arrange them on the racks? Butt on top and brisket on the bottom of vise versa? How much would doing...

I just cut some limbs out of a maple tree in my front yard. I would like to use the wood chunks in my WSM for smoking. How long should I let the wood cure before I use it for smoking? Thanks, Pete

Should I smoke it a bit hotter? What would you recommend?

Basic stuff here. I haven't smoked a turkey breast yet but I am going to give it a try this week. This will be a simple smoke. I am probably not going to inject or brine. I have read that some have smoked turkey breast without brining with good results. I am using an 18 inch WSM with pitmaster...

I have 18 inch WSM and use it occasionally. I look at the lid mounted thermometer and also a Thermopro probe to monitor the temp. I use a Pitmaster IQ to control the temp. As would be expected there is a difference between the two indicators. Now my questions. What is the most accurate lid...