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Well...tried my theory yesterday on a rack of babybacks. Used 5 small chunks scattered on top of lump (minion method) and it worked perfectly. Thin blue smoke for 5.5 hours! Anxious to try again on a longer cook. Appreciate the other ideas...gonna try those too!

First post...I have learned a lot from you guys. When I cook on my 22" Weber kettle, I use small wood chunks and invariably get a beautiful blue smoke. When I cook on my WSM (also 22") I use larger chunks (at least first size) and I very rarely see blue smoke - just white and sometime dirty...

Would love to try this. Where is the post on making burnt ends from a chuck roast? Was their a recipe?

Not only new to the WSM but to posting on this forum...thought I already posted this but I guess I did something wrong. I checked out Clint's post Prime Time in the photo gallery and based on that I am guessing that if I run at 250 degree that my two briskets will take around 18 hours. Does...

Clint...What temp were you running in the smoker from beginning until 11:36 (275)?

Thanks...yes, good stuff there. - - - Updated - - - I don't plan on using water...thanks for the input. - - - Updated - - - Thanks for the pointer on ramping up temps...

Fairly new to my 22.5 WSM and will be cooking 2 briskets for a function in a couple of weeks. Planning on doing 1 on upper grate and 1 on lower grate. How much variation should I expect to see in temps? Will the cooking time be extended by cooking 2 instead of 1? Any other issues I should...