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I always use a full ring of fuel. The fewer coals lit in the chimney, the slower the initial heat rise. With about 20 lit coals, it will reach 220 in about 1/2 hour, then all lower vents go closed. It will stabilize at 240 and chug along as long as I let it. After 5 hours (baby backs), when shut...

"A cracked terra-cotta saucer is only useful as a heat sink." Thomas jefferson. (or maybe George Jefferson, I forget which.) The point is that it doesn't matter if it's cracked, whole, or ground up. It still works.

yeah, the problem with with folds is that the water will migrate along the folds and wind up in your 'coals...can't think of any to prevent it, other than make sure the foil doesn't make it over the lip.

Your itinerary looks pretty good. A couple of suggestions...go easy on the smoke wood for poultry, a little goes a long way. Also, for poultry, open all the vents and let it roar. you will easily hit temps of 300+, and that's a good thing. If you haven't got a good quick read thermo, invest in...

My first experience pretty much parallels yours ayear ago. The 'BRITU' method does produce decent ribs, but it is much too tricky for the first smoke. Next smoke, try a pork 'butt' using the same tecnique, but using the minion start referred to abve. It is much easier to tame the beast on the...

I've never had a gasser. Learned to charcoal before gassers were on the scene, so have just stuck with it. Quick dogs and burgers are on the table in about 30 minutes, not too bad.

I bought this package soon after I prchased the WSM. It is quite versatile, I use it a couple of times a week for several things.

Thanks for the replies, gents. I might try to get my hands on some alder planks, and chunks. Nice tip about the romaine.

I found some nice filets at my local grocer, thot they would be good grilled. I had a cedar plank, so why not? Soaked the plnk, sprinkled it and the fish with Old Bay, squeezed on some lime. Got the grilll going nice and hot and set the corn on. The fish was on about 15 minutes, about 5 minutes...

Cook's Country will gladly sell a book to anyone, member or not...but the same book is on Amazon for 19.77.

Way to go .

Sorry guys...I just likes me some Miller's, I am snobbish to the point that I buy it in bottles.

Loin backs will take 4 hrs or so at 230. Ican get 6 2# racks with ease on the 18" WSM, could probably fit 2 more without dificulty...definitely crowd pleasers.

Nuuthin to add to the above. Just wanted to say "THANKS", soldier. I did mine '68 to '71. in country '69 to '70. Not a lot of gratitude when i got back, so lap it up.

In addition to Corey's post, i have added grommets to pass-thru therm probes, and have wired the charcoal ring to the charcoal grate...makes for easy lfting.

I have been grillin and bbqin for over 20 years on my deck. I maybe wrong...but there it is. For the smoker, I have it on an oil drip pan, 2' by 4', that i got from a local auto store...the deck doesn't even get warm...I understand that the newer WSM has a heat shield as well. Do as you thinks best.

NOW you are cookin. Congratulations

HERE is the link to the product mentioned by the OP. Now I try to find it...

There are multiple posts around here of unreliability, and inaccuracy, of the OE lid therm.

Firstly, the water in the pan is a heat sink...it will not affect 'juiciness.' I do use water in the pan for longer cooks when I can't be vigilant. For normal cooks, i use the terra-cotta saucer. It will act as a kind of heat buffer, evening out temp spikes. It sits (foiled) in the foilded water...