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Hi, Been using both WSM 18.5" and a 22" MasterTouch recently and just wanted some opinions. The minnion method - overated? I've tried it twice and it's never fully burnt to the outer edges. On the last two cooks, I've started a new chimney when WSM temp starts to drop and just added fresh...

The title says no question too basic so here goes..... I'm presuming briquettes all the way with the WSM? Any particulars? Any views on lumpwood for anything other than in the kettle bbq? How much do you use the bottom rack to cook? Is there any particular combination of meats that would...

Where do you start? I'm looking to give ribs a go soon and my wife is keen on giving brisket a go. I can see me cooking way too much early on due to my lack of patience!!

Hi everyone, Just purchased a Weber Smokey Mountain 18" to go with a Weber 22" Mastertouch that I got earlier in the year. Weather isn't great most of the year here, but I'm keen to make the most of the grills. Looking to learn how to make the most of the WSM, and grilling in general! Mike