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I normally finish my Packer briskets (14-20lbs) a few hours before my party. When it hits temp and probes like butter, I take it off the smoker, unwrap the butcher paper, and let it cool for about 5-10 minutes. Then I wrap it back up and put it in a small cooler, topped with a couple of old...

Very interesting and helpful posts. Thank you all so much. For the most part, it almost sounds like I’m getting the best I can. Good to know it’s probably not an oxygen issue. I like my WSM the way it is. It didn’t occur to me that I might be smothering the fire. If I recall correctly, the...

First time caller, long time listener. Thanks much for all the advice on this board. Been very helpful and my family appreciates the fantastic food that has come out of the recommendations here. I have a WSM 22.5. Got it for Father’s Day in June and I’ve used it about 15 times now. I love...