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for 225-250* I use 10-12 lit bricks. It takes a little longer to get up to temp but when I open the lid I don't have huge spikes. What spikes I do get I can easily control by closing top vent about 1/2 way. Also I never use water so that may change for you a bit with water in your pan. When...

So after my thread about how many use it and there were several I decided to give it a try yesterday on chicken. With the guru it held temp great. I did not notice any difference in taste from KBB to lump. My biggest worry was how to get it going cause I know it runs hot so didn't want to...

So today I smoked chicken thighs. Even took the time to shave the skins which I only do for comps but was feeling extra generous for my family. It was supposed to rain all day but never started up till I got the smoker going (video) This was also my first ever use of lump in WSM. I first...

Spent day shaving chicken skins for the smoker tomorrow

I say no-to very little. I have CyberQ and if it is really windy I still burn hotter than what I have set but nothing crazy...maybe 10-15* I also will close top vents about 1/2 way (normally I leave full open) to help.

Well I was at the hardware store to get some things and bought some lump. All they had was cheapo cowboy or the good one ($17 for 20#) So I bought some to do salmon on planks fro 1st time tonight and some comp chicken practice tomorrow.

Josh that is where mine is around. At comps by the time we do clean up and awards it is cool enough to move which is approx 3 hrs.

Greg where do you put your chunks of wood at? scattered, middle?

I also go for 250-275* and many go for poke tenderness. I seem to never get it right when I do that. I always go for IT of 205*. Pork is forgiving so if that is a little long it doesn't hurt it. I also always plan on 90 minutes a lb. It may get done early and I just stick in a cooler with...

I have always used KBB ever since I got my first WSM. Lately thought about trying lump. Less ash but I know it gives off more heat. I run a guru so I think that can easily be controlled. Anyone use it? How do you light your WSM with it? Just add a couple lit pieces to a full ring?

If it will fit you can do it. I have had the 18 and 22 and love my 22. As far as using a Guru I do believe that it helps with fuel consumption because your temp is always constant. At Christmas I think I went 19 hrs with my 22 and Guru set up.

Here you go Richie set Guru at 225*. did the 3-2-1 technique which I dont like but it makes fall off the bone ribs which the family likes. Sometimes my competition cooking has to take a back seat to what they like. Tasted great though.

Have the smoker warming up to temp then will put on 3 slabs of baby backs. Opening pitch for the Royals is at noon. I can think of nothing better than watching baseball and eating BBQ.:cool: Biggest challenge today will be the winds. Sustained around 25 and gusting to 40....

Man wish I could find meat that cheap. Now I was at COSTCO yesterday and Brisket was $3.98. Spares were $3.49 and I bought BB for $3.89. I am going to have to learn how to smoke insects or something. Really getting stupid with prices.

I was at my local home depot yesterday and they had pallets upon pallets of KBB. They were all wrapped with signs stating save for April 3rd event...black spring?

http://www.ereplacementparts.com/weber-2820-smokey-mountain-smoker-parts-c-193079_193086_193164.html here are handles I can't find thermometer eitehr

Love mine. Used it the night before for doing salmon fillets

I place out several dipping sauces for the family so they can decide how they want to eat them...

Video of some chicken wings on the Rib-o-lator tonight for dinner

This is my trout brine: Trout Brine 1 bottle teriaki sauce 2 C. brown sugar 1 C. kosher salt 1 Tbsp onion powder 2 Tbsp garlic powder mix all ingredients with enough water to cover fish DO NOT use metal bowl/container I would light wood at 225 for maybe...