I grew up in s. Oklahoma in the 1950's where BBQ was readily available whenever I wanted it. Most of my adult life since the early '70's I have lived where it was either weird (Chas., SC) or just plain hard-to-find (MI). Got by for a long time on an assortment of vertical smokers until I just could not face another greasy waterpan. Bought a CG Pro, but a couple of years of mods and experiments and I could never get the length of burn needed for brisket and could not get chickens and ribs brown enough. Then I saw Harry Soo on BBQ PM and read the interview here and I knew I had to have a WSM, which I had always thought was just an overpriced ECB. No more waterpan! I am still learning about temp control on this pit (using foiled 14" terra cotta saucer inside foiled Weber waterpan. About the third cook I tried a brisket: meat on at 7:30A, pit at 200. From 8:00 to 12:40 pit rose to 280 and stayed near that, but was difficult to get lower. Brisket was at 205. Oops! 5 hrs? Pit stayed above 220 til 11:40 P. All on one full ring of blue Kingsford started with 15 burning coals. Not a lot of pictures yet. WSM is unbelievable.

Hi Stew and Welcome to the Jungle,

quote:

I am still learning about temp control on this pit

All you need is "Patience and Practice" it's pretty much OJT.

Hey Stew.... h3ll with the jungle, Welcome to the WEBER Addiction!
This WSM addiction of yours has just begun!
Looking forward to your future posts!
Enjoy your stay