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Well, I started my cook at 6:00 AM today, and followed Chris’s advice. It went pretty well! I found that it was more difficult to regulate the temperature without the water, but it did allow the WSM to run at the required temp. It actually tended to want to run hot, spiking up to 270 on...

Kingsford blue (as always), about 4/5 full, starting with about 25 hot coals minion style, and the turkey was probably out of the fridge 60 minutes before cooking. When using water I usually leave the dampers open about pencil width, but had to close them to quite a bit less without water to...

I cooked without water on Thanksgiving (one turkey) for the first time, and found that the temperature soared above 400 degrees and I couldn't get it down. I won't need to worry about that?

Hi. I was thinking of trying to cook 4 boston butts for pulled pork simultaneously, two on each rack. I did three simultaneously quite awhile ago, and vaguely remember something about difficulty maintaining temp due to the quantity of meat absorbing the heat energy, but it isn't clear. Have any...

I was wondering if there are any drawbacks to completing a cook in the oven once the meat has reached the point where it cannot (or should not) absorb more smoke, or after it has been wrapped. I know this question might get me kicked out of the guy club, but it would make things alot easier. 1)...

Kelley: Yes, I did; nevertheless, the temp at the cooking grate was what it was supposed to be, so although I can see the extra energy consuming more charcoal, I can't see it making the cook take longer. - - - Updated - - - Pork butts are next on my list, Timothy. Maybe some ribs soon too!

Thanks for the encouragement, Dustin. As far as the ping ponging goes, I really don't think it had to do with my damper adjustments, which were small. After the first few hours, the rises and falls corresponded to the length of time the coals were left unattended, not to any changes I made to...

Thank you for the reply. I took the meat (which was never frozen) out of the fridge and let it sit on the countertop for an hour before putting it in the smoker. When I finished putting on the rub it felt slightly cool but not very. My temp expectations were formed by watching T-Roy Cooks...

Hi all. I just finished my first cook with my new Weber Smokey Mountain 18" this past Saturday in rural NJ. I smoked a 10lb brisket flat, and used the popular minion method, with a full hoop of Kingsford Blue charcoal and 20 lit briquettes in the center. The water bowl was 2/3 full. Being just...