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Lit the WSM Friday morning about 5:30 and put the rump roast on at 6:15. Keep the Weber beteen 250-260. Rubbed the roast down with mustard and Wolfe Bold. The wife took the roast off at 2:00(internal temp of 182) and we let it sit til I got home at 6:30. I took and cubbed the the roast up...

This is my first rib cook and only my second cook on the WSM. Picked up a package of Swift ribs and rubbed them down with Wolfe Bold and Klose Pork and Butt rub. Filled the ring about halfway with charcoal and three chunks of pecan wood. Got the dome temp to 250 and put the ribs on. This is...

Only done one cook on the WSM(butts)and was wondering how many average size chicken halfs will fit on the smoker at one time. Can you use the bottom grill or is it to close to the coals.