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Sounds good, I'll try that. But either way, wait until the white smoke has cleared to put the food on, and I should still be able to get the smoke flavor? It seems it takes about 45 minutes - 1 hour for the white smoke to clear. I guess this is normal?

So, Larry, I'm gussing you think it would be a good idea to change wood types? I have easy access to Mesquite, Hickory, and Pecan. I originally chose Pecan because I thought it would have the least strong smoke flavor. Maybe one of the other options would be better?

Hey guys, I did my second cook on my new 22.5 WSM over Labor Day weekend. For my first cook I did Brisket and Baby Backs, which came out great. For my second cook I did spare ribs, which were also good, but I think oversmoked. I am using Kingsford Blue Bag and pecan chunks. I have been...

Thanks for the replies, guys. I kind of like the white gloves, but I agree they look a little funny. Work great for handling hot chunks of meat. I'm glad I got the 22" model. I considered the 18" due to its efficiency, but I like having the extra room, and I thought the 22" did a great job...

Hey guys! Well, I attempted my first smoke this last weekend. I got my new 22.5 WSM in last week, and smoked a brisket and some ribs this weekend. I started the brisket about 8:00 on Friday night and took it off about 8:00 Saturday morning. I held it in a cooler while I smoked some baby...