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Chad i'm using the minion method so i've got a ring of about maybe 1/3 bag unlit then I drop 2/3 of a stoker lit. With 4 handfuls of wood chips in 4 piles on the outside ring.

So i've been doing some test runs w/ baby backs on my new 22.5 WSM. First cook was bad, temp spiked over 350 and I couldn't get it to come down. Yesterday was a success was about to hold and maintain 250 for 4-5 hours... today started out well around 250 then within 30 minutes spiked to 270...

Thanks PeterZ I read your post and it looked like you used a side vent hole as appose to the bottom hole correct?

I probably should have done a bit more research on the site, I found someone posted these hole plugs. I think i'll go this route http://www.lowes.com/pd_139405-37672-881267_4294865712_4294937087?productId=3013218&pl=1&currentURL=/pl_Hole%2BPlugs_4294865712_4294937087_

I bought a automatic temp control, a partyQ to be exact and it should be arriving any day. What should I use to cover the other 3 vent holes when I attach the adapter? It looks like a metal flashing tape... TIA!

Thank you, Bob I was using wood chips, roughly half a small bag (one of those bags you get at lowes ect) Reading through the Harry Soo BBQ Bible I read that he fills the ring, 2/3 stoke of lit and 3-4 tennis ball size pieces of wood. I will be trying that this week for my test cook. I...

So i'm still in the feeling out process of my 22.5 WSM and have noticed that the WSM being a vertical cooker is much more sensitive when it comes to temp than my horizantal cooker. So basically my question is, if your trying to achieve a consistent 250-260* temp for roughly 4-5 hours how much...

My names Shayne i've been on CBBQA for awhile, bbqing for a few years. Finally bought a 22.5" WSM. I got alot of questions and i'm sure the virtual weber BB has alot of answers :)