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I use one of the 4 foot flourescent light fixtures and hang it from the frame of my ez-up. Works great

I will be cooking my first brisket in my WSM this Sunday. Any suggestions on prep, cooking time, temp etc would be greatly appreciated.

Go for it! I did my first cook on my 22 wsm 2 weeks ago. Did 2 pork butts and had no trouble keeping the temp in the 225 range. I caught the temp on the way up and gradually closed the dampers so it settled in at 225 and stayed there all day. The only exception was late in the day when one of...

Guess I will be moving the cooker under the edge of the garage for the cook. Can't let a little rain stop the cooking. If the rain isn't going to have too much wind I will just put up the E-Z-Up and leave the cooker on the patio pad. Got to get time this summer to build the "Q-Shed" over my...

On my first cook I did put 3 gallons of water in and most of it was still there after the cook. On the second cook I only used 1 gallon and still had at least half or more after the 5 hour cook. On the second cook I used less charcoal. The grease is building up and the midsection was difficult...

Just finished my second smoke. 1 whole chicken and 10 large chicken thighs. Had a little bit of rain off and on and temps in the upper 60's. Didn't fill the bottom with charcoal like in the first smoke. Temps took awhile to come up to 200 even though the cooker was out of the rain. Most of the...

Thanks for the info. I am usually quite short on patience except for the 12-14 hours it takes to cook low and slow...maybe it's the fact that it is a good excuse to consume some "adult beverages" while the meat is cooking. Once I eat I just want to get done, clean up and start thinking about the...

I recently sold my Lang 60 smoker and replaced it with a 22.5 WSM and did my first smoke on Sunday. Two pork butts, full ring of Kingsford coals, used the Minion method with a half chimney of lit coals to start. Used 4 fist sized hickory chunks buried in the coal for smoke. Came up to temp...