Hello from Oregon


 
E

EddyMo

New member
This is Eddy from Oregon. Would love some feedback on this.
I have had my weber smokey mountain for over a year. I love the smoker and the food comes out great. My question to you is getting the smoker started. I have the 22.5 and it is hard to control the temp. I use the minion method most of the time but continue to struggle with the temp climbing over 250. Any advice on how to get the temp to stay consistently between 225-250. How much charcoal should I use in the beginning? Appreciate any help/advice you can give. How much charcoal in the smoker and how much in the chimney? Appreciate any help
 
Welcome aboard, Eddy,
I fill the charcoal ring and have a half full water pan In the WSM. I have an 18.5 and start it with the minion method Using 15-20 Kingsford briquettes. I start with the vents half open and start closing them when it nears 200 I do this for large hunks of pork or beef.
I cook ribs and chicken on the kettle.
 
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