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It's your smoker, do what you wanna do! As said, butts are more forgiving but a brisket will work too. It will run hot the first few cooks so my way of thinking is the first few cooks are for general learning, you'll learn the nuances of your cooker after it has gunked up some. With that...

If it has heat you're golden! We've done a couple where the overnight temp was at or just below freezing, but with a place to stay warm and just run out to check smokers it wasn't bad at all.

Yep, that's why we love them so much and they are the most recommended smoker for beginners

I'm with Dwain on the pan restricting air flow. Although I'm certainly no expert, even with the fan I don't think you'll get the "chimney effect" needed for proper cooking. I let mine run just to see what it would do and pegged the thermo, so it will get hot.

I agree with Jeff, and will add that I THINK the 14.5" will hold more charcoal, thus have a longer burn time than my mini. I haven't compared them directly, plus my mini may be built a little differently than Jeffs.

Read through here for great tips and tricks: http://virtualweberbullet.com/ Enjoy and remember; we like pictures!

Looks good so far! Don't sweat minor variances in temp, that butt will be fine anywhere from 225° to 325° Assuming that's a new smoker, it will likely run hot the first few cooks until everything gets gunked up and seals off. I usually give at least 30 minutes between vent adjustments, if yours...

Smokin' on big Creek is another contest that's for a great cause.

I might be wrong, but I've always thought the skirt was part of the diaphram, if that's what it's called on a pig.

There are a few contests in your area that have entry fees that are so much $$ per category. How far are you willing to drive?

I have a Big Steel Keg. Same size as a large BGE but more durable and while I like it for high heat stuff, for low and slow I'll fire the WSM every time.

Depending on ambient temp, wind conditions, type of coal, etc.; ballpark of 8-10 hours I use lump, not so much about burn time as taste and ash production. I've had 8 pork butts on mine a few times You won't regret it :cool:

now get smokin'!!

Vent settings will depend on what temperature you're trying aiming for. As said, it's the wind that will get ya. With no wind and temps in the upper teens I can get over 300°. Insulation will reduce the amount of charcoal used, but it's not really needed. I've never cooked Baltimore pit beef but...

Congrats! More fuel in colder weather is perfectly normal, just like your household heat bill :eek: I know what you're saying about missing a photo-op, I ran mine with a dusting of snow on Christmas, the snow melted around the WSMs but I had little snow cirlces under the heat shields.

I realize you have lots of KBB, but lump will produce less ash. I know of no reason you could not mix some of each during long cooks.

Buy the 14.5" and you'll be gauranteed it's a 2014 ;) As a side note, mine had the CN# as well and expected them to ask for it when I registered it, but the form has not changed to include that information. Yet

Just a few observations from the first few uses of my 14.5" WSM; The temperature is very easy to control, like it's bigger siblings, once it's set it stays there. this time I used the PartyQ just for fun; I'm getting a good 6 hours on a full ring of Stubbs briqs. It may go longer but I...

This is how I did mine: http://tvwbb.com/showthread.php?46323-Party-Q-on-AC-power Matt's would be a lot easier to do

Nice touch!