Search results

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...

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...