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I suspect the 4 cfm would be adequate but guru recommends the 10 cfm. I got the 10 cfm and haven't had any problems. I normally close the damper about half way. I have run it less than half way closed when I want higher temps.

Gary, Fortunately, the blanket.

Gary, No problem if you got the tool for making the grommet hole. I haven't had a problem with lack of ventilation but I don't put the blanket on until the smoke settles down and I put the meat on. It still has a very smokey flavor to it though.

Here are a few pics of the blanket. It's fairly heavy duty. You should be able to see the vent hole at the top. The bottom cutout is for a bbq guru if you have one. Because of its size and weight it's easy to put on and remove. I hope this works. http://photobucket.com/gurublanket

Gary, I'm not sure how easy it would be to modify or if you'd really need to. Obviously you could cut another hole in it but I think it would get a bit ragged after awhile. I'll try to get some pictures to post sometime tomorrow. I'm not sure if I can post the pics or not. Not too computer...

Gary S, That was exactly my thinking. At the time of my first smoker purchase a little over a year ago, I had narrowed it down to an 18 WSM or a large BGE. The high heat grilling capability of the BGE wasn't worth much to me because I had a Weber kettle. Insulation was the key advantage of...

Great! Higher temps will help with the chicken skin. I normally grill at 350-375 if I'm going to eat the skin. IMO, God made flour and frying pans for skin-on chicken.:)

I have the Guru jacket (blanket). It does have to be removed to tend the smoker but it's very easy to do. It's a loose fit and is weighted at the bottom with a heavy plastic (?) belt. It has a small vent hole in the top. I've had it about a year and only used it two or three times. I've...

David, I doubt you're going to find that all-in-one book. I have Chris Lilly's book, Big Bob Gibson's, as well as Gary W.'s Low and Slow, and Wicked Good BBQ. Lilly's is my favorite of the three but all have something a little different. I also picked up the e-cook book sampler yesterday and...

:eek::eek: Not good news.

Rich, I don't know what Dwain used but I cut a similar slit in my kettle using a dremel tool with a fiberglass reinforced cutoff wheel. Easy does it because the cutoff wheel is aggressive.

Same problem here. I just fight it. Four arms would be nice.:)

Looks great!

I agree, you shouldn't have to add more coals especially with the summer temps. The only time I have to add coals cooking butts is when the outside temp is fairly cold, like in the 20s. I add unlit coals through the door. I just softly pitch them in trying to disperse them as well as I can...

My WSM lives outside as well. Keep grates clean and make sure rain doesn't get in.

I target 240-250 degrees and would allow 13-14 hours for cooking and resting. I foil somewhere around 150 to 160 and remove foil at close to 190. Let it go to about 195 and check for tenderness. Normally, I remove at 200, give or take a couple of degrees. I like for it to rest for somewhere...

Craig, It was 8 lbs of cooked bbq. This situation was a bit different because I actually bought the bbq at a local joint. My plan was to smoke a 9.5 lb butt,grill a dozen hamburgers and a pack of hot dogs. I wasn't sure how the quests would like my bbq so I wanted to do some other things...

Same thing happened to move several years ago. A few coals had fallen through my grill, which was a cheapo and had rusted. Fortunately, after we were sitting around the table my sister-in-law saw a lot of smoked and asked what was on the grill. I looked out and my deck was smoldering with 3...

Not sure about the brisket, but on July 4 we had 19 adults and 4 kids over. We had 8 lbs of bbq (pulled pork) and ended up with at least 2 lbs left over. My best guess would be about 5.5 lbs eaten. We had a bunch of really good sides and that made a difference. I have 2 sister-in-laws that...

No turner here. Trim most of the fat and cook with remaining fat side down.