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A 5.5 flat will be about an 8 hour cook give or take. If the temps are <40 outside, fill the ring all the way and start with about 50 lit briquetts + smoke wood. When it's colder outside you'll consume more fuel. I agree starting with cold meat and a cold smoker... makes for a monster smoke...

FWIW, i used some HVAC tape on the legs of my Weber kettle where it mounts to the underside of the grill because the legs kept falling out. After a couple of cooks the adhesive from the tape liquified and started running down the legs and created a goopy mess. I would steer clear from using it...

I think firebricks will serve the same purpose as a clay saucer, sand, water, or whatever other item you want to use as a heat sink. The key is can you control temps... the water has such a high caloric content it is ideal for temp fluctuations but really sucks down the fuel. If you had good...

I use a Taylor Backyard Warrior I got a Lowes for < $20. Timer, single probe thermometer, and vaious meat setting (customizable). Measures 210-211 in boiling water. Good enough for me.

Yep, it is inside the lid so you can hook in on the side of the grill when you pull the lid. It's kind of finicky anyways and mine barely holds on. I usually set my lid on the ground or on the work table next to me. No sweat.

It is HUGE. My wife freaked when I put it together and said "you're not going to store that on our deck where everyone can see it, are you?" It just exploits cooking space vertically. If you laid it flat it wouldn't take up any more room than a comparable offset horizontal smoker.

I think building a smoker pouch in foil conserves the chips a bit more, but I really prefer the pureness if you will of smokewood lighting off by hot coals. When I smoke, I always bury a few chunks in the unlit coals then put one or two more on top with the lit ones, providing I'm doing a...