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Actually that's not a lot of fuel. You are heating up a much bigger space than you would with the OTG. But, you can also cook way more meat. Another thing...the WSM will get more efficient after you have used it a few times. It sort of "cures" itself, and seals up some of the gaps. JJ

11 hours isn't out of reason, depending on the size of butt. When I do 7 to 8 1b butts at 225-250 they usually take 12-14 hours. Was the meat cold when you put it on the grill? Putting the meat on cold (rather than bringing up to room temp) is supposed to make the smoke have more impact. Also...

What thermometer are you using? If you are using the built-in thermo in the WSM dome, you could be getting bad readings. Mine is notoriously 25* or more cooler than the temp I get from a good digital thermometer.

The competition area has some discussion on this. Check this thread

Tony, looks like you are playing your WSM like a maestro! Welcome to the forum.

Sam's Club has bone-in pork butts for $1.88/lb. I see in the picture they have a "half shoulder" that is perhaps a pork butt? At $1.49/lb that seems like a pretty good deal.

The standard price at Sam's Club is 16.68 for two 23 lb bags. A friend of mine somehow got a huge deal at Home Depot...two 12 lb bags for 7.99 but they had a "buy one (2-pack) get one (2-pack) free" deal this spring. Missed out on that one. I usually don't get too worked up about trying to...

Great post David. Congratulations! Brisket can be tricky. The WSM is great at holding the heat. We look forward to future reports!!

Doing a "dry run" with no meat is pretty cheap when you think about it. Try that next time. I'd stick with Minion method (fill the charcoal ring, then 1/2 chimney of lit) and don't close the bottom vents...let'er rip full open until you get to temp, or real close (do the water pan filled, too.)...

Dan, I believe Chris is right on. I have done 8 hour smokes with about 1/2 a charcoal ring full, and 18 hour smokes with a full ring in the 22 without adding fuel. My cook temps are usually 225. As Chris suggested...go ahead and use good ol' K blue and fill the ring up with unlit. Light 1/2...

Hi Gary. My first batch of spares on the WSM also did not turn out so well. The main problem I had was that I wanted to eat at 6pm, and I started the ribs around noon. They simply weren't ready at 6pm. The moral - start early, because you can always hold the ribs in a cambro (beer cooler or your...

I'm still a relatively new Q-er, but here a few things to consider: 1) On thing that helped me tremendously was getting the Maverick ET-732 remote thermometer. It has a probe for the grill (so you know the temp of your "pit") and a probe for the meat. I can be sitting downstairs in my man-cave...

We can often get these here in Iowa on sale for $1.99/lb. Great for a quick grill and cheap.

I wanted an easy way to use extra pulled pork. I buy my bone-ins at SAMs Club and they come packed two 7.5 lb butts to a package, so I have leftovers. I pull one butt and sauce it, and I leave the other unsauced and vacuum pack portions and freeze for later. This is a quick and easy recipe that...

My experience is that once you turn over control to the Auber, let it do everything from there on out. So, if the temp is way off (too hot or cool) you probably should deal with that before you give control to the Auber. My general experience is to put 1/2 chimney of lit charcoal on a full...

I've had the 22.5" for 3 smokes so far. I absolutely recommend it. I'm sure the 18 is fine, but I've seen several posts of "buyers remorse" from people who got the 18, and then wished they had gotten the 22. Comments about heavy fuel use...I have not found that to be true. I am still trying to...

Did my first brisket. Started 7:30pm Aug. 2nd. Kept temp 225-250 (I have an Auber ATC). I used a whole packer 15 lbs; wrapped it when it got to 180, pulled off the WSM when it hit 190. Let rest 2 hours. The flat was tender but dry (to me.) I was measuring temp in the point part of the brisket...

I did my first smoke with an ATC (Aubers) last weekend, and I had issues similar to yours. The main problem (I discovered) is that if you try to "help" the ATC, you actually cause more problems. These devices are adaptive, so they are trying to figure out what they need to do to adjust the temp...

Used my Auber on my first overnight smoke. I had two 7 lb butts.I loaded the charcoal ring with unlit K briqs then added 1/2 chimney lit coals. No water in the pan just lined with foil for easy cleanup. Put both butts on top grate and let the Auber do the driving. 8pm start. 9pm the temp was...

Got my Auber controller literally in the middle of my first smoke with my WSM 22.5". I went ahead and hooked it up and let it run things. I made several mistakes, although my ribs came out fantastic: 1 - This device is intelligent, so if you start in the middle of things, you screw up the...