Just added an WSM to my grill/smoker to the gang

[Smoker_Boy]

What klflowers wrote is spot-on. Especially "Last, 225 is not the gospel. Learning that helped a lot. Now I usually run between 225 and 275. I get it stabilized in that range and let it run."

I run B&B briquettes, and have run KBB in the past.
One thing I discovered pretty quick was the importance of getting the charcoal lit, and lit good.

On the rib cook I did a few days ago, I only used a full chimney of the B&B.
None in the bottom of the grate, just the chimney and 1 ash shovels worth on top after I dumped the chimney.

That ran good and stable and I was able to to a few minor adjustments and it settled out around 260.
Oh, and I didn't have to add any more briquettes the entire 6 hour cook.

Your deep dish pan was a good mod. I use an old pizza stone. Fits perfectly.

The pork butt will be a good next cook. Put your pizza pan in, even if you don't put any water in it.

Do some dry runs using just a chimneys worth. You'll be surprised how long this burns.

[ecowper]

My WSM22 loves to run about 250 and so that’s what I let it do. Turns out great ribs at 250 :-)

[bbantel]

Easily made one of the better pork butts I've ever done. Still had issues with temp creep, in both directions, but substantially better than first time.

[Smoker_Boy]

bbantel - Excellent!!

You'll find that when using the top vent to control,
only tiny, tiny adjustments are needed.

[BBQPaddy]

I've had one for several years. We used them in competition BBQ and did pretty well. Smoked lots of brisket and pork butts on it. I think you will like it. I use the Guru and keep it as close to 225 as possible.

[bbantel]

See...I HAVE a guru...for my XL BGE...I keep toying with the idea of getting the adapter for this, but at the same point wanna learn this one before. A good friend says I'm ridiculous and should just buy the adapter - HA! I mean, its only $27.50...

[surfdog]

You’re gonna love it. I had the 22…and only got rid of it because I got the WSCGC. (Perhaps the most pretentious cooker name ever. LOL) Anyway…I do sometimes think about getting another one, just because they’re a lot of fun. Once you get it dialed in, that thing can stay rock solid for many hours.

[bbantel]

I did a 7.5lb bone in pork butt last weekend. Flavor wise, one of my best butts yet. I have pictures on my phone, I'll try to upload them later. Dry brined for about 24hrs, coated with a fresh batch of Memphis Dust, used mayo as a binder, fat cap up this time. Took it all the way to IT of 203. Was about a 14hr cook with temps staying mostly in the 240-260 range, which is where I wanted it. Some slow spikes and dips. Finished the last 10 degrees in the oven, because the charcoal nearly ran out and I wasn't paying attention to add more earlier. Probably consider adding more around 8hrs.

Tonight, I have a 11lb (pre-trim) Choice Brisket from Costco (didn't have prime this time). Probably start it around midnight and let it go from there.

[btuckertx]

Nice pick up!

A friend of mine has a WSM and he replaced the door and added a gasket to his and I know that helped to stabilize the temperatures. Those are great smokers, you will enjoy that a lot. Especially if you are a fan of the PBC.

I had the same issue, bought the gasket online and saved me a lot of headaches. It's parked in the barn for now, but I'll roll it back out one of these days.

[btuckertx]

Hey Folks! I just added a WSM (18.5in, I think - not entirely sure - picked up a floor model sale at HD for about 75% off - so no exact info on it and a bit of rehabbing needed) to my collection, so I will likely be hunting around through this part of the forum and bugging you guys with some questions. Open to some good ideas on a christening cook for it. Likely won't use it to hang stuff, as I already have a PBC. Its one of the models with the hole for a grommet (see rehabbing, fun $2 and 5min fix). Not opposed to doing some upgrades that make the whole experience better.

Looking forward to chatting.

BTW, there is a Virtual Weber Smokey Mountain site focused almost entirely on the WSM, and entirely on Weber. Lots of tips from experienced people. I didn't know if I could mention another site on here, but noticed they have a link to this site.

[Huskee]

We're not that crazy, we don't care if you mention other sites. Our only real rules are no politics, no religion, and be nice to people.