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Thanks all! I've been using K all this time and got hold of some Stubbs recently. Ran my WSM with a full ring, and 1/2-3/4 chimney of lit. I just let it run without putting any meat on (no time to do any prep) and did not connect the Stoker. Well, my 22.5" ran at about 340 for a solid 6...

Does anyone else have experience cooking on a 22" WSM at high heat using the Stoker? I have been trying to run mine at 300* in competition, but even though I can usually get it up to temp, it never seems to stay there. It never fails that after about 1-2 hours the temps start to creep down until...

Yup, HH brisket is really the way to go. Great looking stuff. I've done 3 HH briskies and havent looked back.

What everybody else said...keep that butt on until at least 190. I usually go to 195. With the temps you report in the 210-230* range, plan on a good 13+ hours plus allow 1-2 hours rest time. You can foil the butt and place in an empty cooler or in the oven (turned off, of course ) to keep...

You could always try contacting local orchards if you are interested in fruit woods. I did a Google search for Delaware Orchards (because...well...I live in Delaware), went to every one that had a website and contacted them that way. Of course, you could try them calling, too . Every one...