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I did a 9 lb brisket last night (Jan 7). Temps in Central Iowa were around 20F with a 10-15 mph wind. I used a 3 sided wind break. Most, not all, of an 18 lb bag of K. My 22.5 wsm held between 215 and 250 for about 10 hrs. I used 2 fist sized lumps of apple for smoke. Started with 2 vents...

Thanks Phil. I am happy with the stock thermometer, I just read how everyone is dissatisfied with them so I thought maybe I have an oddity, but it seems to be accurate. Thats what I was wondering about the vent, wether I would get an uneven burn therefore, inconsitent and harder to control...

Just a couple questions for the masses. 1) I hear a lot about temp differences between the lid and cooking surface, my 22.5 runs within a couple degrees. I use the built in for the lid temp and a run of the mill oven thermometer for the cooking grate. I have checked it several times with...

Thanks for all the help. holding temps for cooking seems to be easy enough but when I shut it down, the coals stay lit until they burn themselves out.

Thanks Mark. I also notice my dampers don't follow the contour of the charcoal bowl exactly so there is alway space where if I shine a flashlight, I can see it inside. Any thoughts on that? I know they aren't meant to be 100% airtight so that may be normal.

Has anyone had problems with the tabs on the bottom vent dampers on the 22.5 not allowing it to close all the way. It doesn't hit the charcoal grate but there is a gap when the tab hits the edge of the hole. I also notice a small gap between the bowl and damper on all 3. Thanks for any insight.