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First - depends on what I'm cooking but I've never used more than 4. More wood with thick cuts, less wood with thinner. For fish and turkey, 1 or 2 are plenty. Second - as Kevin said, if it's seasoned wood, I don't worry about it.

Crock-pot, braising, or sliced for sammiches is usually what I do. Brisket was the hardest for me to get 'right'.

I typically put the largest on the bottom, smallest on top, and probe one of the small ones. Once it's done, the others aren't too far behind, so I just check them for tenderness. I only do large numbers of butts for the annual Church picnic. Doesn't matter if one's a little over or under...

Hmmm... I thought if you took a corned beef brisket, applied pepper, and smoked it you got Pastrami.

Welcome! Yes, you can cook chicken and ribs at the same time but I wouldn't recommend it for beginners. You might consider doing a test run first without any meat so you can concentrate on temp stabilization and vent adjustments. For a first cook, pork butt is a good choice since it is very...

"I was hoping to use the 22.5 for ribs and chicken." Must be some HUGE chickens! Agree with Mark. For my 18.5", I always buy smaller briskets.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Most people I've heard say not to use mesquite for anything. </div></BLOCKQUOTE>Never use GREEN mesquite for anything. Mesquite is quite strong which is why I wouldn't use...

I used to spray with a mix of Apple Juice and Apple Cider Vinegar. But no longer. Just as George suggests, I did a test and couldn't tell a difference.

If it didn't sit out for hours before going into the frig, I would imagine the vinegar would enable it to keep for a couple of weeks. I make a fresh batch for each cook and only keep it until the leftovers are gone.

Nice! But ... uh ... aren't those 16" stepping stones a bit overkill? I can only imagine what they're doing to the deck surface. Hmmmm ... how about a couple of BBQ mats with a few firebrick splits directly under the heat deflectors? Or another layer of deck boards?

Don't worry, you did nothing "wrong", just need experience like we all did. 1. Just reduce or omit the cayenne. Stubb's BBQ Spice Rub is good and widely available. Wal-Mart has Stubbs as well as Weber, KC Masterpeice, and McCormick rubs - all 'okay' in a pinch. 2. As Bob recommended -...

"In the future, should I expect the cook time to take between 8 - 11 hours?" For Pulled Pork, I figure on 2hrs/lb. Some finish a little earlier, some a little later, even had a couple of stubborn ones take closer to 3hrs/lb. Thankfully, they were smallish ones.

Try Craigslist in your area for Firewood dealers. Around here many also carry chunks in 50lb bags.

Sure, that'd work. For my mini-WSM, I found a 12" pizza pan for $1 that works well. But I couldn't find one large enough for my WSM that wasn't twice the price of the clay saucer.

Agree will all. No water but foil the pan and a full load of K.

And some will add a foiled clay saucer to the water pan.

Agree with Charles' answers. Agree with all - very ambitious and risky for a first time smoker. IMO, ribeyes are best grilled over high heat.

Agree - butt, chimney, chunks

I did a dry run with my first WSM but that was so I could concentrate on vent positioning and temperature stabilization without having to worry about cooking something. Or as SWMBO said "Oh, playing with it."

Nice! Funny, doesn't look dry. Looks great! Luv the bark, especially on that end piece! You can pass all the "dry" stuff this way!