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Thank you Dave and Kam for your expertise!   Kam that is some build!!

Thanks Dave, what would be minimum clearance from top of firebox to meat for bottom rack? Can I get away with 10 inches, if I use heat shield?

Thank you Dave for reply and advice. I am also looking at access to heat deflector through " hatch solution". Any suggestions?

Good afternoon all,  I am looking for a 2 shelf build and looking for a lower grate that is preferable cast iron or  stainless steel with removable insert so I can easily remove firebox or add charcoal without having to remove the bottom rack.  It seems like will be a pain to jiggle around upper...

After reading up on cedar for smoking I probably will not use anymore due to all the warnings associated with it.  I like the taste and still don't understand how one can use a cedar plank for cooking and not be able to smoke same wood.  I don't want anyone to get sick so I have to advise...

I was craving some lobster so I bought some fresh maine tails.   I threw them on the smoker with regular kingsford charcoal and some cherry wood chunks.  The cherry wood gave it a sweet taste and that is all that it needed! 

Yeah, I cut down a cyprus tree and use small pieces along with the alder. I have heard mixed reviews with the cedar. I got to liking taste from those tin foil alder cedar bags from finland. I have never used cherry on salmon. I once used cherry with lobster tails and they came out nice and...

Thank you everyone for the replies!

I usually drizzle a little maple syrup on,  a little Chef Prudhommes salmon seasoning and  it comes out great!   I use alder wood and a little cedar.  I like it orange and smokie!! 

How long do you rest it for? It is probably very juicy at 190

I went with the loaded wichita its awesome!!

Thank you for the advice!! I will give it a try next smoke! Had 2 feet of snow a week ago and getting anxious to get out there!

I actually cooked through the stall last time with a 11 lb picnic shoulder and let go to 205  perhaps that is why seemed a little drier.  I cooked at roughly 205 degrees for around 14 hours.  I think I am going to try wrapping to get through the stall next time.   

You are right the juices will get redistributed as I usually pull the pork.  Last time I pulled at 205 and seemed drier than my previous smoke.  I am still trying to tweak to find optimal temp to take off and rest.  If I take off at 195 wont the internal temp still continue to rise if heavily...

Hi,  how long after you take off the shoulder should you rest the pork?  how should it be wrapped?  I usually have wrapped in foil in tin pan to power through stall.  should I take off at say 195 and leave in it or take off and place in cooler?  thank you!! 

I recommend the Cheyenne by Yoder Smokers. It is a little more expensive, however in the long run will be cheaper since you will not have to buy another one.

Thanks for the welcome everyone! I will send some pictures, having trouble uploading now.

Good afternoon everyone!  I am looking forward to the great smoking advice from everyone here on the forum.  I use a loaded Wichita to smoke pork shoulder and Salmon.  I smoke all year round and finally bought the maverick thermometers which are great.  Thanks!

I have the loaded Wichita bought Sept 2013 and is a great smoker!  I use it all year round for pork shoulder, salmon.  I feel it is worth the money since I don't like to " buy twice"  It is 1/4 inch steel and will last a lot longer than any smoker from lowes home depot etc.  It weighs around 650...