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How long do you let the charcoal heat up before putting on the food (14,5). Thanks, Mike

OK, I am having a very hard time getting the temp in my 14.5 below 260, as measured with a digital thermometer via the grommet. I loaded a lot of lit charcoals over an equal amount of unlit ones. Could I have used too many? I had all vents closed except the top and the temp would not go down...

Newbie here - I received a 48 pack of Jim Beam smoker bisquettes. Can I use these with my 14.5 WSM? I have done a few smokes (ribs, chicken) using Pecan and Apple chunks with very good success. Thanks in advance for any recommendation using the Jim Beam pucks.

Is there any advantages in using Royal Oak Lump hardwood charcoal vs. briquettes? Can they be combined and used in the same smoke?

I am on my 2nd smoke (chicken) in my new 14.5 WSM. For the first time, I used a new digital thermometer through the rubber grommet. I am shocked how inaccurate the "stock" Weber thermometer is. It shows 260 and the digital shows 312. Is the normal?

Marinated 1 pack (plain - non seasoned) pork tenderloins from Trader Joes in a mixture of 5% spicy mustard, 75% Lawry's Caribbean Jerk Marinade, and 20% Italian dressing all mixed together with some Slap Yo Mama seasoning. Sat for 3 hours in fridge. Used chimney to light Royal Oak charcoal and...

When do you put the wood chunks on the hot coals? just before you put the meat on the rack?

Starting my first smoke with pork tenderloin on my new 14.5 WSM. Do I use the water pan? There are so many different thoughts on this. What temp should I try to maintain? I am using Cherry wood chunks.

Just starting my very first 14.5 some with pork tenderloin. They are marinating in a sweet Caribbean jerk sauce. Any tips? Do I use the water pan with water? There seems to be various thoughts on this. Thanks.