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I got them from the Sam's in Hiram, Georgia. I'm beginning to think that moisture absorption could be the problem. The briquets have seemed softer and more broken up. I suspected moisture earlier, so that's why I bought a "fresh" package. As I think back, they used to be more solid...

I'm going to try a different charcoal in my WSM and was wondering about the B&B Char-logs. Since they are hollow, it would seem that they would allow for better air flow. Is that the case? Should they be mixed with regular B&B briquets?

I let the briquets born out to see how much ash was left. It looked excessive. It was fresh from Sam's Club.

I had only a light breeze, and high 40s temps. (I live near Atlanta) Fresh bag of KBB from Sam's Club.

I had only a light breeze. Good weather, with temps is the high 40s.

I like to smoke up around 250 to 275 for ribs. For these ribs I had trouble maintaining 210 or so. With the heat gun I could boost it, but it would die back. I had a water pan and had filled it with hot water from the faucet. Vents wide open for the entire cook. I left the vents open...

Thanks, everybody! Looks like I need to try another brand. This was the regular KBB. Weather wasn't a problem. It was actually a relatively pleasant day. Nowhere near cold enough to cause problems. I've smoked in much colder weather with no problems. I think there were two problems...

I'm continuing to have problems with my WSM. I’m smoking ribs for Thanksgiving, (our son is providing the smoked turkey 😁) and am having trouble maintaining temperature. I’m having to use a heat gun every 20 minutes or so to “bump” the temperature up. In the past, it has held rock steady...

Outdoor temp is around 55 degrees F. I'm using the lid thermometer so am not sure of it's accuracy. I usually use a separate thermometer to monitor temps at the grate with a separate probe in the meat. Didn't do that this time.

I've done that in the past for cooking at 300-325. Smoked turkey turns out great at that temperature. I'm still wondering about my charcoal. I had the bags in our finished basement in a storeroom on a concrete floor. I moved them to our garage in a cabinet about two years ago. On this...

On my last couple of cooks, I've been having trouble getting the temperature above about 210 degrees. I'd like to be cooking at about 250 to 275. I'm running with all vents fully open right now. I used to have to partially close off a couple of the lower vents to keep the temperature from...

We had our Thanksgiving celebration on Saturday this year due to scheduling conflicts. Our son smoked the turkey, so I decided to try smoking a brisket on my WSM! I've done a LOT of smoking over the last 40 years, and have had excellent success with everything else, but this was my first...

I'll check there. Walmart and Academy are both closer to me!

Have you figure out what works for you? I bought my 18" WSM in 2007. I got Wiviott's book when it first came out and still refer to it from time to time. It helped me a lot but I've adapted his instructions. Here's what I do: * I use the Minion method with Kingsford charcoal. I follow...

Very helpful! Thanks everyone! Based on the burn test that Chris did, there's not enough difference in ash production among the three to worry about. For use in my WSM, I might be able to use a little less Franklin or B&B but the cost of using Kingsford is still going to be less. Right now...

I use paper towels with my chimney starter too. I was out of newspaper once so I tried paper towels and noticed that they don't leave the large ashes like newspaper does. i usually put the wood chunks on the bottom of my WSM grate as well as some on top.

Interesting that the odor is so unpleasant to you. I don't like the odor of the Matchlight version and I don't like using lighter fluid. I also don't like the odor of mesquite smoke wood. My favorite smoke woods are hickory, oak and apple,

I have been using Kingsford for over 20 years and know exactly how to use it. I generally add some chunks of oak or hickory and have been very satisfied with it. The only problem I have with it is the amount of gray ash left behind. I use the Minion method in my WSM. I got a copy of Aaron...

I haven't checked the thermometer calibration. The reason I'm certain the tempsa re lower is because the cooks are taking longer. I'm going to have to do some testing to figure out what is wrong. It may be something I'm doing differently that I'm not aware of.

I think you're right that something in the cooker has changed. The standard method would probably work. I'll try that if I can;t figure out what is wrong. The method I've been using for years had always been pretty automatic. It take about 30 minutes or so to bring the temperature up to my...