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Thanks , there will be a learning curve i spose

Their site reccomends the 6cfm for low to medium cooks

Hi guys , I ordered an auber kit with the 6cfm fan for my 22.WSM , how are you setting up the coal for an extended cook ? Do you still use the minion method ? Do you just dump a lit chimney on a full ring? Is there another method I should consider?

if not using a rib rack , does anyone flip their ribs from meat side up to bone side up for a time during the cook? just wonderin

My next door neighbor is having a luau type party next saturday , anyone have any ideas for a hawaiian style pork butt or similar type thing?

Rub with 50/50 salt n pepper , touch of garlic powder and lawrys! Cooked to 180* , about 5 hrs , couple each of pecan and apple chunks didn't wrap! Nice smoke , tender and juicy! Happy with the results!

Just shy of 10 hrs , the initial temp spike may have affected cook time!

Thank you and the rest of the guys here, you fellers are a wealth of information !

Final results , tender juicy , nice bark , good smoke flavor but the smoke ring wasn't as pronounced as it could have been, it was suggested above that the temp spike could have affected it! All in all I'm happy with my first brisket!

A little over 8 hours in and internal temp of 185*

Started an 12lb-er ( before trimming) about 4:30 this am . Im still learning this thing as its my 2nd cook on it. Brisket was probably a bit of a stretch for me , but Ive done them before on the pellet grill so I have some experience with them. Minion with can method full basket of KBB and about...

Great advice !

Yup , cooked them flat ,was going to use a rack but decided not to.

Whoa ! Thats some cookin right there

Nice , thats quite a collection

about the 3 hour mark after 5 hours

Well my first attempt and I'd give them a 5/10 . My selection of rub was not too good, I tried something new when I should have kept it simple. I probably could have cut back on the smoke too, it wasn't bitter , but honestly the rub overpowered everything .the consistency of the meat was decent...

First cook, 2 racks st louis , mix of pecan and apple chunks , bought a bag of royal oak lump last night , trying the fuse method , also had some chicken legs in the freezer , put them in also for the heck of it! Now for a cold beer!

I'D have to agree , just going to enjoy it and see what happens

Just picked up the 22.5 and have two st Louis racks for tomorrow , Im not new to smoking ribs but new to the WSM , I've got pecan chunks and kingsford blue , any advice on set-up ( minion , fuse ,weber method) greatly appreciated. Thanks in advance