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I have a 18.5 inch WSM and have a difficult time controlling temperature. I want to hold 220 - 230 degrees, but usually I run 260 - 280 degrees at the cooking grate. I use charcoal briquettes. I start with 1 - 2 chimneys unlit, topped with 1/2 chimney lit; Minion method. There is water in the...

I have just completed my first smoke on my new 18.5 WSM (that is another discussion topic). I added charcoal during the smoke by tossing unlit coals through the door. Most made it to the charcoal ring; some fell to the bottom. I have read where people add lit coals to the smoker; I couldn't toss...