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I'm new to the bullet, but it seems my whole ring is lit and burning away an hour after lighting. Getting a long cook with s fast start like that seems doubtful. (22 1/2") I'm not convinced this is a long cook (no-refuel) machine like reports on the 18".

I am planning to splatchcock a chicken and cook it on the lower grate 'without a water pan and with a reduced number of charcoals. I will shoot for a grate temp of 350* (with the lid on). My hope is to get a crisp skin similar to grilling with smoke from fat drippings in the fire. Anybody see a...

I haven't given up, but unimpressed. Will try more cooks before selling.

I'm surprised and disappointed that the 22" unit will not go above 300* with water in the pan and wide open. Maybe all my expectations came from reading about the 18" unit and thought the 22" would be the same. The water pan serves to keep a moist air and product, and in my opinion, should be...

Next time I cook at higher temps I'll try the no-water thing; maybe bricks. The real kicker was the turkey. Smoking is a nasty thing to do to a turkey. It must be a thing for people who can't cook a really good bird in an oven. My 15 1/2# bird cooked at +/- 300* for 5 hours. Deep in the wing...

Thanks for your comments Mike. From all I have read about maintaining temps and long cooks on the WSM, I was thinking that maybe that just applied to the 18" model. I didn't mention that I filled the pan with water. The charcoal ring was full with just a half chimney lit and placed on the fan...

Update; At the 3 hour mark the top temp was 300* with a fan in one vent (remaining 3 holes closed off with foil), vent 2 wide open and vent 3 at 50%. The temp started dropping off down to 285*. Opened the door to find the charcoal burned down by 2/3's or more. Added 2 + chimney's worth unlit and...

I on just my second cook and have pit temp problems. I'm trying to cook a turkey at 320*. I lit a half chimney of Kingsford and dumped it at the edge of the full charcoal ring right where the Guru 25 cfm fan is mounted. With all openings in the bottom closed off except for the Guru fan mounting...

Whenever a chicken or turkey leg/thigh is not fully cooked the meat next to the bone dose not come away easily and can be red/bloody. Yet we are warned not to place a temp monitoring probe next to or touching the bone. If the bone is the last meat area to becomed cooked, I would think the probe...