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Sorry. I should have said in the original post that I don't use water in the pan. If I still have trouble I will try adding another vent to the lid.

I have a new 22" WSM and have done about a dozen cooks on it. I live at 5000' altitude and I find it can be difficult to get the cooker up to 275 degrees. I usually have to keep all three bottom vents open and crack the door an inch or so to keep the temps up. I use Kingsford Blue charcoal in...

I had the 18" for three months before I decided that I wanted the bigger unit. The smaller one does fine with a sinle pork butt or two on the top rack if they aren't too big. Otherwise you end up putting one on the lower rack which makes it a ittle bit more difficult to check on the meat -...

So the Minion Method is not a good way to do it then! I will try your way tomorrow as I am going to do a 20 pound bird. I think I will buy an extra charcoal chimney to get two lit ones going at the same time. Thanks everyone for your help.

Another point. I just foiled the water pan with nothing in it. Would a clay saucer help retain some of the heat?

I got my new 22" WSM and tried to do a turkey this last weekend - taking the unit up to 325 degrees. I did a 3/4 full chimney of KB and put it on the ring of coals. After one hour I was nowhere near 325 - it wouldn't get above 250 ( all vents were open 100%). The outside temp was in the 30's...

Well I have graduated from the 18" to the 22.5" WSM. The new one will be here soon. I modded the smaller one with the eyelets (3/8" lamp rod) and a clay pot in the water pan. What have you found to be the most useful mods on your 22.5" smoker? Any and all advice would be appreciated!

I am a newbie but the last two weekends I did pork butts and they came out great! Get the Maverick 732, some Kingsford Blue charcoal and wood chunks, foil the water pan, wait and enjoy some of the best pulled pork you can get. I too was scared but after only 2 smokes I am gaining lots of...

Now that I am hooked on this, I have decided to smoke 2 eight pound pork shoulders at the same time this weekend on my 18" WSM. Should I cook both on the same cooking grate or put one on the lower grate? Does it matter which shoulder that the food probe from the Maverick 732 goes into? I am...

When I was visiting Niagara Falls last month I got to eat the Sahlen's dogs. They were out of this world! Wish we could get them here in Colorado!

On my first smoke last weekend, I noticed a lot of smoke coming around the door. I have tried bending the aluminum door on the 18.5" WSM but it still doesn't seem to seal very well. I know it isn't meant to be airtight but I think it leaks a lot. Do you think the Cajun Bandit door would help...

I bought one at an estate sale but it has no cover. Would a cover for a kettle grill work for this? Thanks.

Thanks to everyone who helped answer my many questions concerning my first pork shoulder smoke. Although it didn't go smoothly, the end result was delicious. I think I am hooked!

I just did my first butt overnight. Temp control was a bit difficult. The alarm went off after 5 hours with the temp going over 280. I couldn't get it down for quite a while and eventually it spiked again. When the butt was done after 12 hours I opened the lid and found that the water had...

I start my first smoke in a few hours and was wondering where the grill probe should be mounted. It comes with a grate mount. Is that best and should the probe be above or below the food grate? Thanks for your help!

I am doing my first pork butt, 11 pounds, starting tonight. I am thinking about doing 2 butts at once if the 11 pounder won't feed very many people. What has been your experience? If I start the smoke tonight around midnight, is it likely the butt be ready by 6 pm? Thanks again for...

Thanks for the great idea. I put 4 eyelets on mine last night. I drilled an 1/8" hole first and followed up with the 3/8" drill bit. Cleaned up the hole with a file and was good to go with no need to use touch up paint. The blue tape helped I think as well as using a punch to keep the drill...

OK, one last question for now! The Farmland pork butt I bought is "enhanced". Should I still inject it? Should I buy a different pork butt? Maybe I am over-thinking this!

Thanks for everyone's help. I am thinking about doing 2 butts at the same time this weekend!

Another newbie question - How do you inject it?