Oberservations so far

I am still fine tuning my Weber skills (have used it about 5 times so far). The thing that I have noticed most is the taste and smell difference between lump and Kingsford. I won't be using anything but lump. I don't care if I do have to add more, it just tastes alot better. Also, I have had better luck without water in the pan.
I have been cooking about 3 years on a home made offset, which requires alot more attention then the WSM. I don't mind the attention on a big cook, but on 3 slabs for the family, this is great.

Thanks Chris for a great site and for influencing me to buy the WSM.

jackson

Hi Kevin,

I have only a few more cooks on my WSM than you,but 15 years on a ECB.I also use only lump for the same reason. I use my water pan to 'adjust' my temp spikes on start-up by adding cold water as needed.(CAUTION - ADD WATER CAREFULLY! ADD WATER VERY SLOWLY TO AVOID BEING BURNED.)
On a long cook i start with hot water in the pan,less lump & add lump as required,to keep temps low & steady.This is just how i do it,i know others might have different advice.

good luck,

Theo B.

[This message has been edited by Theo Theophilus (edited 11-18-2000).]