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Started a Brisket last night and woke up this morning to find ash all over the brisket. We had a very windy night and it appears the wind blew in the vents on my WSM and circulated ash all over the inside. It also consumed a mega charge of charcoal started with the Binnion method in only 8 hrs...

Has anyone done a duck in the WSM? How did it turn out? What parameters did you use?

I guess I've decided to take the plunge but need input on which to buy. It seems the stoker has more capability with the ability to monitor remotely but are they pretty equal from the performance side? There priced about the same so that's not an issue. Any thoughts?

Just put mine on to the sweet sounds of Funk #49 (thank you Sirius!). 8 lb. bone-in rubbed yesterday afternoon around 4 with the sucor rub (I reduce the pepper in the rub by half) and re-rub before putting on the WSM. I use the MM with chunks of oak and cherry. I add some apple about 2-3 hours...

Are the ATC's worth the cash for a regular like me or just for the pro's? I typically use the minion method of loading and only touch it once or twice during a twelve hour period and it stays right at 225 very consistently. Any comments?