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Perfect. It's pretty neutral, maybe adds a little sweetness. It's a perfect base to add any kind of smoke wood you want to. It's dense so you can cook a long time on a charcoal ring (I've done 17 hours on my 22" WSM). Let us know how your cook goes!

By the way, it never hurts to do a test run. This time of year it's pretty easy to get a two-bone prime rib at Costco and that'll be good enough for your girlfriend to guess if her family will be OK with it or not. Prime rib makes good leftovers (hint: sandwiches) so there's no waste or...

I always just fill it, too. re: best coals. If you're using briquettes I'd go for something that says "natural" - something with minimal additives. But I seem to have an unusually good sense of smell and the regular Kingsford Blue just doesn't seem like a food smell to me. But Kingsford...

My family was a bit concerned about the smoke but they insist I make it for new years and some birthdays now. I use a very neutral lump charcoal (wicked good) and a little bit of apple wood. This is with the salt and pepper rub. I cook at 225, let it rest for 20 minutes after I pull it, then...

That's so sad!

Just order some. http://www.butcher-packer.com They're good folks, and have all kinds of goodies. A little pink salt goes a long way so if you get a couple of dollars worth you won't have to order again for a long, long time.

Nice! Just a note for the future - a lot of people think it's better to season them at higher temps (like 500). The problem is that makes them smoke like mad, so most people don't want to do that indoors. You can do it on a grill though... That being said if you're mostly going to be doing...

Looks like an excellent start.

I should probably point out that I'm a serious cookbook fiend (six shelves) and I have a couple of the books mentioned above and just didn't find them that helpful. When you're very first starting you're trying to get the smoker under control so it's nice to have the Weber-specific information...

Yeah, with six he's really just scratching the surface.

I have one chimney with the metal grate the right way, and one with it the wrong way for lighting small numbers of coals. But Weber has started making a compact chimney for Smokey Joes that works much better with small amounts - timothy has the link a couple of posts ago - and I've found it to...

I just wanted to make sure you've poked around the Cooking Topics pages here: http://virtualweberbullet.com/cook.html They're extremely useful including both very easy and very good recipes (and many are both!)

Very cool! Now I'm ready to host my own barbeque party!

Yeah, that'd leave a mark.

I just got one and have used it once. Sitting on the side burner of my gasser it was really fast to get lump ready - 5 minutes maybe? Looks like it's about perfect for a Smokey Joe or to get a WSM started or to do an indirect setup on an 18" grill.

That's pretty cool. I just got a Jumbo Joe which has a similar holder on the side and it's handier than I would have guessed.

You have to have the occasional mishap or it won't be as satisfying when you really nail it.

Glad it worked out for you! PS You'll shoot your eye out with that thing!

I just run them under the lid. Those probe wires are pretty thin and there's enough crud under the lid that the seal's OK. It's not like these things are air tight anyway.

re: the packing it in - I always just hand-place any really huge chunks that happen to be around, then dump in the smaller stuff around it, and if it looks like I made a big gap I poke at it. Some people basically add 1/3, give it a stir/shake, add another third, repeat. And yeah, if I'm at...