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Good thing to know. Next cook I will have my Maverick to help me along. I will try to do some comparisons.

OK... So here is the recap thus far: Started at 4PM U.S. EST. I have essentially had to replenish the WSM with hot coals/mixed with unlit coals every 2 hours. After the initial cool down, the temp stays at a steady 225 for about 90-100 minutes. At the 2 hour mark, the temps have consistently...

Had to add hot coals at about 4 hours. (had dropped to about 200) Going into hour 5 - the WSM is back to a nice 225. Adjusted the vents. I think that the coals were burning too quickly initially.

I did pretty much these steps exactly. These tips are very similar to the tips in the Weber Smoker book that I purchased from Amazon. (Page 20) I checked it during the first 30 minutes and the temps were running at about 200 F. I slightly adjusted the vents, checked it again an hour later...

Couldn't wait any longer. Just prepared the WSM and started a rubbed Pork butt, tenderloin, and rack of ribs. Might as well make the inauguration of the WSM a good one...

My old grill was sitting on a pad to protect the deck. Not sure if it is necessary, but I figured that I would reuse it.

Just got my company-gifted (see my earlier post) 22 WSM assembled. Took me about 20-25 minutes. The trickiest part was attaching the legs and ash-catcher/tray to the base. Having a helper could make that part easier. (Still not too bad) There is a protectorate coating on the grates, so make...

Just got my WSM delivered. Was not expecting it to come in on a pallet! I am excited to get this thing put together. It would be nice if the weather were just a bit nicer this weekend. Any problems smoking in sub-freezing temps?

For my 10th anniversary at my company, I was given a catalog of items to choose from... Luckily for me, one of those items was the 22.5" WSM! Selecting it was a no-brainer for me. I am looking forward to receiving it. I have already ordered some wood chips and a popular smoking book. I have...