First smoke on WSM - Unable to maintain temperature.

[Randall S]

that's great info I'll add the wood next time when I add the hot briquettes.

I always bury my chunks and have one or two pieces at top. You will get a more pronounced smoke ring (or at least I do) if you put the meat on cold and have the unit up to temp. As Dustin mentioned, you get the most absorption the first couple/few hours of the cook. Basically, after 3-4 hours you "could" just stick it in a 225 degree oven and finish it off, but that's no fun!

 

[DBono]

Just did a butt last weekend. Filled the standard ring on a 22" WSM, used the minion method w/ a Digi-Q, clay saucer in the pan (foiled to keep clean), ran at 230 and after nine hours still had better than half the ring left unused.

Hi What size clay saucer did you use for the 22" .I saw one the measured 15.75 at Lowes.
Thanks Dan