Yes finally!
 

I finally got my WSM, but its not dirty yet:( Maybe tomorrow I will be able to mess around with it after work;) I'm gonna mount my wheels on it ASAP, that's for surehttp://img.tapatalk.com/d/12/12/26/6y5yqupy.jpg
Here are the wheels I bought for it
http://img.tapatalk.com/d/12/12/26/3ume2agy.jpg

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congrats! that makes two of us. be sure to post pics of the first cook!

3's a crowd

Congrats, good luck with it!

My first wsm is in the mail, can't wait to get cooking

Those castes are great where did you pick them from?

Harbor Freight, I got them installed today after work
http://img.tapatalk.com/d/12/12/27/u8yge9e8.jpg

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I am so dang ready to fire this thing up this weekend its killing me. Kinda that feeling I get when I haven't Que'd for awhile;)

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Fill it with charcoal and put a butt on over night. There are plenty of threads that describe this.

I definetly would, but I leave for work at 4:00 am and I don't leave myself any time for the in the am. I'm gonna pretty much have to wait till the weekend, unfortunately:'(

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Congrats on the new cooker, I like your wheel idea. :cool:

Congrats!!! Love the casters


Have fun and happy smoking
BBQ UP

I had an opportunity to fire up the WSM tonight and cook up some Jalapeno Cheddar brats and some leftover ribs from my ribeye roast from a couple weeks agohttp://img.tapatalk.com/d/12/12/28/emuza2e7.jpg
Overall I am very impressed with this cooker the way it held at a consistent temperature, it wanted to run a little on the warmer side around 275, but I'm sure that's because its new. My door seemed to be sealed pretty well, since I did a little tweaking on it, I only saw a little smoke coming out of it. I was wondering if all of you wsm owners have smoke coming out around the perimeter of your lids? Now I need to get this thing cooled down so I can get it in the garage and get ready for bed:)

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Even after getting considerable gunk built up inside mine (including the lid), I still get some smoke leaking out the rim of the lid. As far as I can tell my temps stay consistent and the Q tastes good so I've left it alone.

Good, I kinda figured that, but I wanted to ask the question. I'm gonna do a pork butt this weekend, so I will get some gunk built up in her and seal it off;)

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