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  1. S

    Looking to Purchase a Charcoal Smoker

    Like anything mechanical, things can go wrong with it. A quick perusal of the masterbuilt gravity series 800 Facebook group and other social media areas regarding these smokers may give some perspective on reliability. Good luck with it:emoji_thumbsup:
  2. S

    Looking to Purchase a Charcoal Smoker

    Feeding a hopper every 5-6hrs would seem like a chore over the course of an overnight cook.
  3. S

    Looking to Purchase a Charcoal Smoker

    22in WSM would be my recommendation for a few reasons. 1.Easy to learn. 2.Versatile. Can be used as a 22in Kettle if you like. 3.Easy to modify if wanted or needed. 4. Capacity. Plenty wide enough for spatchcock turkeys and full packer briskets. Tall enough for hanging ribs and other foods if...
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    The WSM 22, Signals, Billows and the Cold!

    Absolutely the ambient temperature is playing a huge role in the WSM not being able to maintain temp. And if you're running it with water in the water pan, that adds on to the difficulty in it holding temp.
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    Bad smoke day WSM

    Thanks for the tip on the Charcoal Cowboys and Master Grill. I intend to research it further. I'm always looking for a bargain without sacrificing what I consider to be quality. Some would call that "value". I should also add that like you, I tend to depend on the opinions on taste of those...
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    Bad smoke day WSM

    All very true Mr. Zorg. When I think of a "good" lump charcoal, I think of one made from dense Argentinian hard woods. Jealous Devil, or as I don't especially care for the large blocks, Kamado Joe Big Block charcoal. If they aren't available, then I'll also use B&B in a pinch. I stay away...
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    Bad smoke day WSM

    Bury the wood beneath a good lump charcoal like Jealous Devil. Lose the Kingsford. Kingsford and some of the other briquettes use binders to give you those square shapes. And it can leave a bad taste on food. Lump is wood and nothing else. Find a good lump charcoal and you'll be glad you...
  8. S

    WSM, what makes it different from a drum?

    Yep. You just described the fun of running that WSM. I also have a good bit of coin in mine, and it is my favorite of my smokers.
  9. S

    WSM, what makes it different from a drum?

    Yes. That is the main purpose of the water pan. It gives the fire another task. That other task being to heat the water as well as the food. That helps to keep it to tamp the heat down from it some.
  10. S

    Which charcoal brand do you use?

    Jealous Devil.
  11. S

    WSM Rib Hangers

    Pics? I'm interested in this technique, and you seem to have good pointers here.
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    WSM - willing to give it one last shot before giving up

    With regard to #3, the combination of lighting only a handful of coals as starter coals, say 8-10 briquetees if you're using briquettes, and a full water pan (or filling the water pan after you get the midsection in place), and then immediately assembling the WSM with the vents adjusted as...
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    WSM - willing to give it one last shot before giving up

    I’d make a few suggestions. And ask a few questions. 1. How well is your Bluetooth thermometer calibrated and where are you placing the probe? 2. I’d suggest burying your wood chunks under the coals and lighting considerably fewer coals for your start up. 3. I’d go with a full water pan...
  14. S

    WSM Top Vent Open 100%?

    That is a lot of variance in temperatures. 240s-280s. Flirting with 300 will work, but it makes for hard work. Throw in having to stoke coals, adding in another chimney of coals, and adding more water in attempt to keep things stable, and that is a lot of work over a 12hr cook for a WSM...
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    WSM Top Vent Open 100%?

    As far as the efficacy of using the top vent to control temperatures, the following graphs of a few of my cooks using the top vent and a Fireboard 2 Drive controller, BBQ Guru fans in a 22in WSM with the top vent 2/3rds closed, and running a full oversized water pan, should offer some insight...
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    WSM Top Vent Open 100%?

    The top vent in a WSM has the largest influence on your temperatures. Harry Soo explains this below and one can google it to determine where he states it, as I don't believe that it is permissible to post a link to a rival forum or page. But I have found it to be a fact. For more...
  17. S

    Harry Soos using splits with a WSM

    I see no advantage to this method.
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    WSM question I think I already know the answer to

    Charcoal is cheap. I have both an 18 and a 22. I bought the 18 first. Had I bought the 22 first, I would not own the 18. The 22 is just more convenient because of the space. I burn lump charcoal only, and since it can be re lit, I waste little of it. As far as not using the additional...
  19. S

    Done With Gassers

    Thanks.
  20. S

    WSM with Guru

    Depends on what you mean by "ish". Below is a 15hr plus cook. Running a Fireboard 2 controller and BBQ guru fans. Running at 225°F until I jack it up near the end of the cook to 250°F. While I certainly do not doubt that it can be done, but holding 250 for 12 hrs by setting the vents in one...
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