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Just a quick update, it came out perfect. It spiked a bit at first once I opened the top vent and closed the bottom ones, but it settled down after about an hour. I slowly started opening the bottom vents as needed and all was good. It tasted just like I was hoping it would. Thanks for...

Wow, that looks good!

Thanks! I had trouble keeping the temp under 280 and that was with all the vents closed so maybe I will be fine.

I'm doing my second cook on my WSM. I put a 6.5 lb pork butt on at 5 am this morning. I had trouble getting the heat to come down into the 225 range but after a few hours it is nice and steady at ~225. After 5 hours I was out looking at the the WSM and realized that somehow I closed the top...

Thanks again everyone. Well, it's my first Q on a dedicated smoker. I have done Q on my Performer with decent but mixed results. I'm in North Kingstown, just about the middle of the state.

Thanks everyone! I'm happy with the way they came out, I think they were cooked perfectly. The flavor was good, but not great though. I overdid it with the salt in the rub a little bit and I used too many wood chunks. I used 2 hickory chunks and 2 mesquite chunks, next time I'll go with just...

I got my new WSM yesterday and cooked up a couple racks of St. Louis style ribs today. I started the WSM using the Minion method and mixed a few chunks of hickory in with the coals. I foiled the water pan and added a gallon of warm water. I put the well rubbed ribs on when the temp reached...

Newest member of the family is in the middle.

Hello from Rhode Island. I just got my new 22.5" WSM yesterday. I've smoked pork butts, brisket, and ribs on my Weber Performer over the years but I never really got the results I wanted. As you know, it can be done, but it is a lot of work and it is really tough keeping the temp consistent...