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Good morning. The brisket and the chicken were "too much smoke" according to my famiy and some co workers. I used cherry wood chunks for both. The ribs seemed to not draw any negatives but it was also heavily sauced. I added approx. 5 to 6 pieces to start and 4 to 5 during the cook. The one...

I'm using orange and/or cherry wood chunks for a comp this weekend that will involve brisket, ribs and chicken. Will be cooking with the WSM 22.5 and charcoal briqs. How much wood is a good average to use? The reason I'm asking is because on two separate occasions I was told the smoke was a...

I did a cook yesterday and went with hot coals in center. Burned out fairly even and made about 6 hours total with no additional fuel. Thanks for the responses everyone.

Thanks for the feedback everyone. I appreciate it.

I'm noticing some coating that appears to have bubbled off the surface of the lid (inside near rim). I had this same problem with the mid section near the door. It's as if a thin layer of the coating has gotten too hot and begun to peel. When I wipe the area it definitely is the dark coating...

I've seen the minion method described as hot coals in the center of coals not lit which should burn outward and also as lit coals poured over unlit coals burning downward. Which one is better or are they relatively the same?

I do plan to trim ahead of time and start earlier with both fire building as well as cooking. The time line that Harry laid out is very close to mine but my temps will run closer to 275. With that said, I am going to arrange my cook in near fashion and utilize the Cambro as a buffer for temp...

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Thank you Chris! Much appreciated.

Thank you for the response Harry I really appreciate it. I'll post some pics after the competition next month.

got it, thanks

Interested in using my WSM 22.5 for an upcoming comp which will be comprised of ribs, brisket and chicken. Has anyone or is anyone familiar with this approach? I think between sound coordination of my times and using a Cambro that it might be feasible but just the same any advice or info is...

I appreciate the information. Thank you. - - - Updated - - - Thank you Bob.

It does but I'd like to match the cooking level temp. I'm new to WSM and have read numerous post that the upper temperature is a lot hotter than the cooking grate temp.

Does anyone know the best stem size for a WSM 22.5? Also is there a model by River Country that fits the factory hole placement in the WSM? Any info much appreciated.