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I learned the lesson not to put the wood on till after the meat is on, on my first smoke.

Thanks for all the info.

I usually follow some one recipe on how much wood to start with. I was just wondering if instead of starting with all the chunks in the beginning they added the chunks threw out the smoke. And if so was there any difference in the final result.

I purchase a SS door for my smoker and of course I did not pay much attention when I took the handle of the old door to install it on the new one. In the process I stripped out the sleeve in the handle. So of course my question is were is the best place to purchase a new handle.

I'm sure this has been asked before. For those back yard BBQers who spent the extra money to have WiFi capability end the end was it worth it.

Thanks to all for the replys. I think it will be ribs just cause of my time frame. So now I just need to figure out how I want to prepare them.

Thanks for all the extra info Jeff. I showed your pics of your carries to a couple of my buddys and there jaws dropped. We can't wait to make some.

i see that some one cooked the fatties around 180 and then one person around 225, but what kind of wood chunks if any did you use?

Hello everyone and thanks for letting me join the group. I just got my new 22.5 WSM put together he other night and now ready for my first smoke. Still don't know what meat I want to break her in with yet. Any thought from anyone on what I should meat I should smoke with to christen my new...