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I am doing 3 racks of Baby Backs. The coals have been going for 2 hours. Temp is staying at 320 with water in the pan. Bottom vents are closed. I have not put the meat on yet. How do I get the temps down to 250?

Ok, so I did the Briskett Flat. This is the first true smoke I have done. I would say it came out a 6 or 7 on a 10 scale. It was a tad dry and I think it was becasue I trimmed off the fat. I am amazed at the temp control of the Bullet. To begin the cook I had all vents open and inverted the...

OK, thanks for tha advice. I trimmed some of the fat off the flat. I will put the rub on tonight and refigerate overnight. Sounds like I should do a high heta cook. I hope it doesn't dry out. Should I use Minnion Method to fire it up? Thanks for the advice.

I bought a Flat Briskett and want to smoke it this weekend. Is the overnight cook the best way to do this?

Thanks for the comments. I will be away from the house from 11:30 until 2:00, so I don't think it is possible to do this dish.

I want to do a beef tenderloin for my son's baptism. We should be eating around 2:30 PM. The problem is, we will be away from the house starting at 11:00 Am. Is it Ok to smoke it in the morning and then warm it up when we serve at 2:30.

thanks for the input!

I bought the WSM about 3 years ago. I was gung ho about everything. i read these forums for days on end. I created a BBQ manual. I Did a Boston Butt and it came out dry. I am guessing it was undercooked by several hours. I haven't touched the smoker since, but I am nowexcited to get back into...