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Weber 18" is running hot. All bottom vents closed, full water pan, burning Kford with one small oak log. Cannot get smoker temp below 265f or so for last 1.5 hrs. Any ideas?

Hey gang. Just a quick poll if you don't mind. I'm curious how my local propane price compares to other areas. In Tampa I pay $17 for a 20lb tank refill currently.

Smoking/cooking wings and thighs rubbed with Tony Chachere's Creole seasoning. Happy Mardi Gras and go Giants!

Third time on the bullet tonight and cooking a few chicken quarters and some thighs at about 330F with hickory smoke. What's the best done temp? I'm getting conflicting reports searching elsewhere. Thanks for any advice!

Bill, No bro named Joe in the big O that I'm aware of. DO you know a Joe Gurvich there? Not a very common surname.

We've seen 80s here in Tampa for the last week, but as I type, we are dropping to upper 30s for a low in the morning, upper 20s for Thursday morning. Last time we froze was in January of 2005. Old Man Winter is a rare visitor here. That said, I'm doing my second WSM cook, 2 beer can chickens...

The reheated left-overs were even better last night. The meat never seemed dry, just a little harder to remove from the bone than I had expected. I remove the skin anyway, so the quality doesn't bother me (removing the skin before cooking is not a good thing I imagine?). Thanks for all the...

Cooked it at 225-250 with some hickory chunks. I'll try the hotter/faster w/ brine next time. Thanks guys!

Just used the smoker for the first time. I did some chicken quarters, removed from smoker at 170 degrees after about 3 hours. Flavor was good but meat wasn't exactly fall off the bone like I had hoped. Under cooked? Over cooked? Any suggestions?