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May as well fill you in on the rest. At 2.5 hours it dropped to 150, so I took a peak at the coals and they were looking a bit sparse and there were some isolated unlit pieces of charcoal and wood that had fallen out of the ring or whatever. So I pushed things together, threw a bit more...

If you would like a little more data, I have some going right now. It's a ring like in the picture but with lump charcoal, hickory and a little pecan because I had less hickory than I thought, oops. Started 2:00 with some hot pieces in the center, 2 vents open on the bottom, top vent open. At...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Marc: Brian, Although its cooler then we usually run the smoker at, lid temps of 180-200 degrees is not cold smoking. Take a look at this thread. In...

I have a coleman lantern that I set on a nearby picnic table. (The modern kind with a rechargeable battery and a twisty bulb). It's OK but at some point I'll probably upgrade the exterior lights.

Here's another vote for boneless leg of lamb. Just put on some olive oil and some Cavender's (pre-mixed Greek spice - http://www.greekseasoning.com/ ) and it's lovely.

The usual argument for cold smoking is more hours of smoke contact, say eight plus. Given that it takes me 4-5 hours to get to temp at 170 I've never tried cold smoking but some people swear by it.

I'd say if anything the consensus is not to get over 200. I'm usually around 170.

Looks like good eats to me!

Drip pan on one side, coals banked to the other. Gives a nice big area for searing and the rest for indirect. The exception would be if I need the height for some reason, or if I'm using a rotisserie - then it's coals in the holders to the sides.

It's really not that big of a deal to set up. The quality of the rotisserie makes a huge difference with this - how well does it hold the meat, is the motor powerful enough to turn everything even if the counterbalance isn't perfect, what's the design of the counterbalance. The Weber one is...

You might also try using lump charcoal but no additional wood. That'll give you a little smokey flavor (since it's never totally carbonized) but nothing excessive. Note that the wood doesn't make it taste like the fruit... apple wood mostly adds a bit of smokey sweetness.

It's really up to you. If the vents are too far open the water does give you some cheap insurance... until it all boils away and then you *really* have a spike on your hands. The water can actually mask a problem that'll bite you in the butt in a few hours. Personally I've taken to just...

Mine's outside, with the cover on, under a patio cover. Note that it doesn't snow here or anything like that.

I have one on my 22" kettle and I think it was worth it just for leg of lamb. It's reasonably priced at Costco, it's super easy to do, and everybody's always overly impressed by it.

In that case it should really be pretty straightforward in the WSM, but be aware it may very well take more like 4-5 hours than 3.

The only thing I'll add to the above is that You'll hear temps mostly from 225 - 275 and anything in there will produce decent ribs. The soonest they'd be done is 4 hours, so start checking them then. I like to just apply rub and cook until done. Nothing fancy but if you get them perfect...

I haven't tried going quite that low, but on the WSM I've done 4-5 hours at a time a couple of times now at 170 and it's pretty straightforward. I made a ring of unlit charcoal, set a ring of wood on top of that (petty much one lump of wood for one lump of charcoal) and just put a couple of lit...

Give it a shot and see what you think, but definitely try a couple of different kinds. Lump charcoal usually has some of the character of whatever kind of wood it was made from, so as an example a mesquite charcoal and an oak charcoal will give a fair amount of flavor. Some like Wicked Good...

I'd hit Costco and see what the options are. They often have both prime and choice new york and ribeye cuts in a variety of sizes.

I agree you should open it and check it - it would be a shame to have a banged up lid or something and not being able to cook right away. Do be aware that the box is enormous. It might also make sense to assemble it and stick it in the garage or something... she can always put a bow on it for...