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I just bought this one and used it today - a water pan, not a charcoal pan. Worked very well, and I can actually get to the charcoal and wood without hitting the pan. http://www.amazon.com/exec/obidos/ASIN/B0049EYYCS/tvwb-20

Had the door closed for half an hour because stirring the fire had temps on the rise. Now it was back down to about 200. Stirred the fire again and it looks like lots of the charcoal is partially burned but mostly out. Only about 1/3 of the original amount of charcoal is left now, from a full...

Well, an hour into my pork cook and I'm once again fighting for more heat. I've used the last of my 4th bag of Kingsford - and I just realized it's only my 5th cook. I had been using the Minion method, but this time I lit a full chimney of Kingsford and put it onto maybe 1/2 a chimney of...

If you meant this question for me, the original poster of this thread, I took pictures of how close the water bowl comes to the top of the fire ring in my new (September) WSM 18", but I can't find a way to attach a picture unless it has a url. But I did measure and there's not quite 1"...

I'll definitely try some. Kingsford is expensive, not any bargain, and now that I've read about the borax in it, I'd rather at least try something else. I see Royal Oak around here, so it's an easy option. I'll need to use two fire grates at 90 degrees, right?

OK - some miracle occurred. I left the door wide open for ten minutes and the temperature recovered and got up to 375. Propped open now about 3/4" at the bottom and it's staying hot. Smoked turkey might be a bit later than my wife's plain one in the oven, but we'll get to eat it eventually...

I have the door opened slightly but it doesn't do much. If I take it off the temp drops. I added a full large chimney of lit Kingsford and got close to 350 for a few minutes, but it dropped back to maybe 280 within 15 minutes. It's about 50 outside and only a light wind. The frustration just...

My water pan is empty but foiled and in there. It's the huge new one (my smoker is only a couple of months old) and it gets so close to the charcoal that I can barely get the charcoal above the ring before the pan hits the coal. I'm using the lid thermometer which I verified. It's within 5...

Thanksgiving turkey as my fourth cook with my 18" WSM, and I just can't get high enough temps. Full ring of Kingsford original, full chimney of lit on top. All vents open, and I've even been blowing into the lower vents with my fireplace bellows. First lit, I got a bit over 350 degrees, but...

OK - I now assume that the HeaterMeter kit itself has a fan but does not include any damper. Next question then. I see the Rotodamper mentioned, and some people also mentioning various dampers, but I have no idea how to choose. Advice on which damper to start with, anyone?

Thanks for the fast answers. I'm certainly not expecting Plug 'n Play, but I don't necessarily see this as a hobby effort but rather something I'll do myself because it seems to be the best way to get and understand a good system. I used to work with thermocouples and RTD's, but that was...

I'm new to barbecuing and have only done a couple of cooks, but it's enough (especially with winter coming here in the Chicago area) to know that I really don't love going outside every few minutes to play with dampers. The idea of a temperature control/blower sounds great, but I can't justify...

Been planning on buying a smoker for a while - and I've been debating about heat source, cheap vs exotic, and kept coming back to Weber. Then I found this site and my mind was made up. Ordering an 18" WSM in a few days - just want to be home when it arrives. I'll be combing the old threads...