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Well I think it turned out pretty well. Had to move it to the oven after about 2 1/2 hrs cuz I just couldn't keep the temp above 250 and I didn't feel like lighting more charcoal. That's ok though, still had plenty of smoke flavor. Came out well enough that I would do it again. Thanks for...

I'm trying to smoke a turkey in my 22" WSM. Turkey went in about 20 min ago. All the vents are open, the water pan is empty, the charcoal ring is about 3/4 full, and all the coals are fully lit. The temp is 300 and falling. It's about 40 outside. Can't imagine what else I could do at this...

I just have 2 racks. Temp is now around 215. Hopefully I can make it through without more charcoal. I used a whole 9 lb bag with the minion method.

Ok, I definately overreacted. After about an hour the smoke died down. At least now I know to expect a lot of smoke at the beginning. Maybe next time I'll wait til after it dies down to put the meat on. Temp is still around 225-230 even after opening the vents a little more than halfway...

Yes I used the minion method. Smoke has gone down a lot now. Took about 45 min. I did put the ribs on right away. Again, this is my first time, so maybe I'm just overreacting. Temp is about 230 right now and it seems to be holding there. Guess I'm just getting 1st time jitters.

Little over a half hour in and there is still a TON of smoke coming out of this thing. Temp right now is about 205. Doesn't smell very enticing either, like something is burning. Am I doing anything wrong?

Decided to skip the chicken and go straight for the ribs. Followed the Basic Baby Back Rib recipe exactly, so hopefully I'll be having a delicious dinner tonight. Guess I'll find out in about 4 hours.