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Been there, done that. It usually doesn't take to long to figure it out, but it always makes you feel silly. One time I tried to light the smoker with ALL the vents closed, top and bottom Well the good thing about BBQ is it is forgiving. Temps anywhere from 225-275 are the norm, and temp...

ChadV, you can close the top vent down some if you need to get the temp down a little, but never close it all the way. You will get creosote on your food. You should be able to control your temps with just the bottom 3 vents. And if you cant get the temp up will all three bottom vents open, you...

Welcome to the forum P. Looks like you did a good job on that chicken. You're gonna love the WSM and it looks like your wife is supporting you so even better. Congrats!

you had me at "beer"

Just want to add a few things to the already good advice given. First, you said you hang the probe through the vent. Where is the grate probe placed? Is it possible that it ends up to close to the meat? That will keep it from showing actual grate temps Second, anytime I have trouble getting the...

I think most people on here foil the water pan, especially if they are not putting water in it. I personally foil the water pan and put a foiled clay saucer on top. I don't see a difference in temp control.

I had the same problem of ash rising up and getting on my food. One time it was so bad, I had to "rinse" the butts off with apple juice spray. After posting on here and reading, the best ideas I got was when you gently stir the ash, or tap the legs as Tony said, close off the top vent first so...

Jeff, I don't have a 22 but I have heard a lot of people on here say they use the ring from a 18.5 in their 22. Makes sense to me

Did it look like it had wheels underneath. My guess would be they use it to move it around, but they don't want to tell you how they did it (why I don't know) Check this page out and see if it looks familiar http://virtualweberbullet.com/wheels.html

They should go between the leg and the smoker body. I looked at the instructions and don't see anything between the bolt and the leg. Welcome to the forum and congrats on the purchase

Greg, welcome to the forum from a fellow Jacksonville-ian A couple of things..... I almost always smoke my ribs and butts at 265-275 so that should not be a problem. Second, did the wood have bark on it. A lot of people say it doesn't make a difference but if the wood has bark that is...

Scott, you will have to try both methods (with and without water) to see which one you like. There are great cooks on here that use each method (I dont know Kirk too well, but Tony and Maribel are a cooking extraordinaire couple) I use a clay saucer in place of the water pan. It really comes...

Tony's talking about the flakes that get on the inside of the lid from smoke getting in the condensation. Sometimes it gets flaky and you want to wipe it off so it doesn't flake off in your food.

Haha, what 7 year old kid wouldn't love a WSM :)

Coming from someone who WAS married to a girl who was ALWAYS late (we had to tell her the wedding was an hour earlier than what it was so she was ready on time), I am used to fudging times anyways. So I tell people dinner is earlier than what it is. If I invite people for dinner, I think its...

I think that's the first time I've heard anyone say they prefer the chimney. If you use the charcoal baskets and just move them around once and let the lighter go for 5 mins, its very easy to use. Then you just move the baskets where you want them. I think that is the joy of the performer...

Scott, that looks like a smoke and water combination. I as well as a lot of others have asked this before cuz it looks bad when you first see it. Did you use water in your pan on this cook? Did you get an unusually large amount of smoke? The moisture condensing in the lid combined with the smoke...

You don't have to clean it, but it wont hurt it if you do. I have had a few occasions where I have found mold in mine because I forget to clean the grates and change the aluminum foil on the clay saucer after a cook. I just spray it all down with oven cleaner then cover it with a plastic garbage...

When I foil using a rib rack, I buy a small foil pan that the rack will fit in. I put the rack and ribs in the pan, pour in a little apple juice, then cover the whole thing with foil. You may have to squeeze the corners of the pan in so the cover goes on but it usually works well. I have an...

Ernest, it looks like you got the pics figured out but it really looks like you got the smoker figured. Like most of us you are probably now an addict! But at least its a good addiction, one that can even help you gain friends instead of lose them, especially when your neighbors smell you fire...