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I will be doing a hot cook on a brisket tomorrow and never did a cook at 375 to 400 on my 22” bullet. Has anybody done a cook at this temp and know the vent setting off hand. I know that I will need to start at a higher at first then reset the vents later on. Example... top vent open all the...

I will be doing a hot cook on a brisket tomorrow and never did a cook at 375 to 400 on my 22 bullet". Has anybody done a cook at this temp and know the vent setting off hand. I know that I will have to start at a higher at first then reset the vents later on. Example... top vent open all the...

Well with all this information I can not seem to find what I am looking for. I compete in BBQ cook-offs and just converted over to the WSM 18-1/2" I use a stoker but like to cook at lower temps such as 235; i also do not like to snuff the top vent either 50% max. At this point my recopies...

I gain 20 degrees or more when I lift the lid for 8 to 10 seconds. When foiling ribs I will be up to 310 when I was holding 275. From lifting the ribs out and then putting them back in I will have raised the temp twice. I am using Royal Oak natural lump because, I have a bunch from my Primo...

I have a Stoker that is set up for my Primo but I just made a make shift vent housing for my WSM using a large tuna can and some tin from a cheep cookie sheet and ducting tape; cool. For anyone out there using a Stoker… could you tell me if all vents are closed at the bottom and if the top...

I am considering your Smokey Mountain Cooker but have a few questions I would answered first, since I could not find them on your website. 1. I have cook books and recipes which have a broad rang of recommended cooking temptress from 225F to 550F. Question: what rang of temptress can I expect...