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+1 .. it's just not possible for me anymore with the arthritis and all that. I try to freeze as much pulled pork as I can and I do occasionally cook ribs, like next Monday when its going to be unseasonably warm here, but pretty much January and February is down time for me now.

Hi Roger, I use water so I'm not really interested in this topic, however regarding sand heating up have you ever walked in sand on the beach in the middle of a sunny day? (great heat retention)

No, Enrico usually recommends covering the wood, depending on the cook. I like to do my smoking on the front end of the cook. The issues you're having are pretty fundamental, so I recommended some basic steps that might help you. Good luck

https://youtu.be/Qal2DsCHY7c That's Enrico's site, I subscribe and enjoy it too. A few recommendations: All vents open on startup. Use more lit coals on start-up. Put wood on top of coals. Use hot water (I use about half gallon) Edit: Try leaving your door open during startup until you're...

1.3 pounds of brisket will cook faster than the pork butts. If I was doing it I would put the brisket on the top rack cuz it will be coming off first. Also I wouldn't want the pork dripping on the beef.

+1 (I use the spicy one)

I like salt, pepper and garlic powder on beef. On pork anything goes, I use a hot & sweet and a savory and sometimes I mix them. Pork needs a lot of flavor and some heat imo. Chicken's a whole other thing.. Good luck on your cooks

That's pretty awesome! Welcome to the forum Manu, we love pictures :-)

I don't think you can really say "next time I'll set the vents 1/3" (or whatever) as I suspect you'll find that all cooks are different. Personally if I was just starting out I'd follow pretty close to the manufacturer's recommendations, and then with some experience under my belt I'd start...

Welcome neighbor!

Welcome and congratulation on your new WSM! You're going to love it.. New cookers fluctuate a lot so don't worry, just keep cookin! Recently someone in a thread here convinced me to try cooking chicken without the water pan and at high temp. I had excellent results and I agree with Enrico only...

Hey Scott, I've been using kao-wool insulation blanket for about 15 years now.. I would recommend it to everyone, you'll find that you use a ridiculously small amount of charcoal even in the winter.

Welcome Judd! Don't be intimidated, the beauty of the WSM is it's eaze of operation. Maybe start with some baby backs and a meatloaf is always a hit, you won't believe how good it tastes coming out of a Smoky Mountain!

That brisket looks great!

Glad it went well Jason, definitely try Hickory you won't be disappointed

Hi Rusty, I think this link may help answer http://virtualweberbullet.com/waterpan.html

Edit: I just read Chris' post above and that pretty much sums it up. Nick please don't get me wrong I'm a huge Webber fan, and maybe flaw wasn't the right word but it does seem likely that the old pan was a better design. I'm not saying the new water-pan design is the reason, but I can't think...

It seems there are more complaints about the new water pan than any other single issue with the Weber Smokey Mountain. Many people say they are too close to the charcoal and I believe that could have something to do with the problem of people not getting enough heat, and I wonder if it also...

Great looking cook, fine looking granddaughter and she obviously has a sharp fashion sense as well Frank!

You'd almost think that Weber would have realized the design flaw with their new style water bowl by now. I don't have one but all I see is people sticking in flower pots, pizza stones and other weird things where a normal water pan should already be! Weber has a good rep, so I don't know why...