John Melone
New member
7 months into my 22" WSM and I'm still trying to dial it in. I've been trying the hot and fast method for brisket and butts (375F at the grill for 2.5 hrs, then 300F covered till internal temp hits 205F). No problem getting the temps to 375F with one brisket, but I tried 3 briskets and 3 butts over the weekend and struggled to get temps over 330F for the first 2.5 hrs. Used Kingsford, full ring of briquets, 30 lit coals, vents wide open, pan foiled (no water), sunny 70 degree day. Seemed clear to me there was insufficient oxygen, since temps rose every time the door was opened. Ended up blowing air in with my wife's hair dryer to get decent temps (still in the dog house). Planning on getting a BBQ Guru with a 10 cfm fan, but not sure if this will be enough. Suspect switching to lump would help. Anybody have experience with hitting these temps with a full cooker? All thoughts welcome.