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That +-10 degrees is asking for too much..and more than many indoor ovens. You will need an ATC to get that kind of assurance. As your smoke wood lights there may be a temp spike. The WSM will flucuate.. I target 275 as my cooking temp for most foods (higher for chicken) and +- 25 degrees...

But the pic is not a small kettle.. The OP has a One Touch 18 Kettle not a WSM. With a 18 Kettle, part of the meat will be over coals.

I added U bolts to my bottom racks because there's not another suitable way to get the rack out especially when it's hot with food. If you don't need the entire space of the bottom rack you can also add some soup cans as spacers and place a standard rack on top of the soup cans.

Despite havig a Maverick, I use my Performer thermo all the time. It needed to be calibrated when I bought it. Other than that it works OK. The location near the vent is workable and probably more consistent than closer to the grate. Closer to the grate the food has a potential to interfere...

Some questions. Are you using a stone or is that a cast iron griddle? Do you know what temps you are getting? How is the fire built, in the back part with hardwoods and briquetes?

Jack which store did you buy it?

Small chunks would last longer.. the others burn off very fast especially the pellets.

I don't see how you are gonna slow cook a 14-15 lb brisket on a 18 inch Kettle. That will barely fit on a 22 kettle with coals on one side. I would say you will need to be much less than 10 lbs and maybe just a flat. This is assuming you leave space for coals on one side.

For foods that are flatish like chicken pieces and ribs, you can have up to three levels in a kettle by using Steam Racks which can be found at Restaurant Supply stores. Below are some photos from a recent cook. The bottom rack is the smallest and coolest area of the kettle. You will usually...

"So, usually just wife and I and maybe 2 kids or company for dinner. Can't see ever doing one of those 20lb monsters pieces. I love ribs, chicken, and maybe do small briskets, along with fish etc, and turkey breasts. I already have a Webber Gen, a charbroil charcoal grill and a Webber Q. I also...

I was looking at the 2.0 line + shipping

I'm sure they are real nice but $285 (+shipping) for an 8 inch Chef's knife? To me and to me only that's like buying a Green Egg to cook hot dogs.

I have cut my boneless in half and the time is shortened but not sure if the time is halfed but certainly shorter.

I'd agree with the leg quarters and separate the drumstick and thigh in about half of them for the kids to eat. If you have extra grills you can do 4 levels in each WSM, so WSM 8 grills and about 6 chicken pieces per grate, seems doable. I would also cook in the mid 300s.

It looks like the old 18 WSM uses the Smokey Joe lid as a water pan while the newer one uses the bottom bowl. Mac, what handle are you using and did you order a spearate 18 WSM water bowl? If so how much was it.

I would like to have one but hard to justify $175± incl. shipping. At those numbers one can get a used 18 WSM or 26.75 kettle.

Restaurant Depot carries their Angus brand which is supposed to be comparable to Choice. Snake River Farms can send/dry ice to you Wagyu briskets. There is a source/vendor of Prime in the Central Valley that I understand will deliver. If I hear the source I'll update the post. I also bought...

It's a decent set..as with most sets sometimes some items are not ideal. I think many people may benefit form a 12 in skillet or saute pan versus the 8 in. You don't need or get any advantage with multi clad construction for straight sided pots and saute pans... disk bottom works just as well...

Unless you want high temps coals on one side only should be fine with temps in high 200s to low 300s. Top vent open 100%. Bottom vents you will need to experiment with.. as it will vary with depending outside conditions (wind, cold air, etc.). A related 5 year old thread.. Longer Burn Process

I also think most people don't realize their indoor ovens cycle on and off. Stick a Maverick in an indoor oven to track the temp changes and you may be be surprised at how much the temps can range.