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Think I should of research a little more before this project began. I confused how I did my pork shoulder with how I'm doing this brisket. Better realizing that now than later.

How long does it take to get WSM temp back up to 225?

Ok. So I just put a 13.5 lbs packer on. My grill temp was 225 with water. Vents quarter open. Put in brisket which and internal temp of 34 and WSM temp of 119. Question is.

No time to research how to post pics. Anyone want to throw me a bone.

There's got to be a better way to display the percentage of the vents open on each vent. 1/4 thru 4/4 seems to be the most logical.

Kingsford. And I just wimped out. I went back to the Snake method, but I think I realize why Minion is better. Minion has very balanced oxygen intake, where as snake changes as moves along the permitter. Also, need to figure out how to post pics. Will research now.

You're right James. I'll try the blue paint tape, drill, and be done with it. Tony, I just don't understand how the Minion method does not cause the fire to get too hot. It seems like it would move pretty quickly through the coals since the hot coals start in the middle. But what the hell...

Good afternoon everyone. I (over) researched smokers for a few months and, after reading the VWBB, I got the WSM 22.5 and couldn't be any happier. I've already smoked a pork shoulder usng a rub I made and it turned out fantastic. I also did a brisket last weekend and it turned out fair (I...

Cutting notches seems like a great and cheap solution. I have a dremel tool with metal cutting attachments, but if anyone has any helpful hints or tips on how to best cut the notch to fit two Maverick probes (such as location on the WSM 22.5, whether to use tape when cutting, ect), I would...