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using minion, lump charcoal (mallee root), basically full load with half bucket lit charcoal on top, with a few pieces of smoking wood. Temps sit between 110-120 degrees Celsius. top vent fully open, bottom 3 vents 1/6 open

I have most of my big meals with friends over starting at lunch time, so I need 12 hours to do a lamb/pork... I put meat on around 10pm, sleep and wake up at 7/8 to an empty pan... but I'll try putting more water in this weekend. was just wondering whether that sand and pizza plate will be ok...

about 3/4. I guess I have to fill it up all the way then? I'll try water again this weekend, planning a 12 hr cook, I'll put more water in. thanks

Would this waterless method work? I'm a water user, still a very new WSM user, so no where near as much experience as many of you guys.... but for overnight cooks, I just can't be buggered waking up to fill the water pan.... I've read so many threads on what is best - water vs waterless, and...

I'm still very new to WSM and water pans - for those who don't use water, how do you foil the bowl? over it (like a lid), or all inside the bowl?

Hi all yes, Mallee is a eucalypt, so I guess it is native to Australia. it's the most popular charcoal in the area I live in - quite cheap around $AU20/20kgs. burns for a long time, with little ash. so perfect for the low'n'slow. and yes, only went with a marinade, not dry rub, not a fan of...

Basically - marinated for 48 hrs with Truffle Olive Oil, rosemary, 2 onions on the bottom quartered, insane amount of crushed whole garlics, salt and pepper, bit of white wine and some lemon juice woke up at 5am to start my WSM and temps reached 110 degrees Celsius within 20 minutes (used a...

are there any issues with not filling the water pan with water and without foiling? I mean, just let the grease and gunk drip and cook and cake up inside the bowl.... will that gunk cause a smoky mess and change the taste of my food?

best piece of advice I've read in a long time.

i just bought 15kgs of pork ribs... will be doing them this weekend ;) Thanks for everyone's comments. actually like the water in the water pan to keep the temp down and stable, I will do a few goes with this method just to test consistency and then I'll experiment without water, etc

Thanks for the welcome everyone. my first cook with my WSM:http://tvwbb.com/showthread.php?58212-Results-of-my-first-WSM-cook-lots-of-questions-and-pics

Hi all, I posted this on an Aussie BBQ forum, but thought i'd also share my experience and ask for your feedback/advice here. here's what I did and the results marinated meats the night before - 1.5kg of Pork Neck using mustard powder, cayenne pepper, sweet paprika, truffle olive oil, pink...

Hi all, thought I'd finally sign up and say hi. Been a Weber user for a few years now, Weber OTG and Weber GoAnywhere - and just recently purchased a WSM 18.5" Doing my first WSM cook tomorrow with some pork ribs and a Pork Neck (I think you call it the Butt). finger's crossed it turns out...