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Thanks gentlemen. I'll try out a these suggestions next time out. Like I said the experience was awesome in respect to not having to mess with the smoker 500 times during the cook. And, the chicken was plenty juicy. Got to be honest with you though....I found a chuck roast recipe that uses...

Smoked a chicken on the WSM. The experience was ok, temps held steady at 240 without issue. I said a few times before that is a big deal for me as the cheapy Brinkmann was a pain in that regard. A little let down though. Bird was juicy as it should be. All I did was baste in butter/soy with...

Wow, what a difference. Broke in the WSM yesterday and there is no comparison to my old cheapy Brinkmann. Pleasant surprise. I'll give a fast low down: -Minion method, coffee can in the center with 25 lit briquets, chamber full otherwise with 3 small pieces of hickory. Fired at 11, dialed it...

Ok keep 'em coming. Thanks. Question: If I do the donut / hollow center idea and put a few in the depression, do I really load up the unlit charcoal as greatly as possible beyond that?

Hey everybody. New to the forum, put a brief intro up. Started in this hobby with a cheap Brinkman. I was enjoying it but maintaining and fighting the temperature constantly was tough. I have two young kids and I can't sit near a smoker for hours at a time. Every review that I have read...