I know I don't really need to season the WSM, but I decided to do a dry run anyway just to get some idea of how the vents and water pan. I'm planning to do some spareribs with a friend tomorrow, I have a few questions about that as well. I tried to do my homework (been reading a lot of sites like this months before I got my smoker), but I apologize if these questions were already answered... Here is the log I was taking to record my progress (was measuring dome vs maverik temp readouts at first, rest of temps are all maverik) 1/2 bag kingsford blue unlit + 3/4 chimney lit (minion) 11:28- unlit. No water, all vents open 100% assembled (forgot to wait 15-20 min) 11:35 - 280 f (mav) 265f (dome) 11:40 327 f (mav) 315f (dome) 11:50 358 f (mav) 12:08 387 f 12:12 396 f -adjust bottom vents to about 50% 12:24 381 f 12:34 388 f 12:35 -close 2 vent, leave front at 50% 12:47 370 f 12:56 363 f 1:23 352 f filled water bowl about 3/4 way, no vent change Was a lot of fumbling around here, got some water on coals, opened front panel about 2-3 times, took cover off 2-3 times trying to see water level. 1:39 367 f 1:57 336 f 2:15 320 f It looks like i'm settling around 320 right now, but when I cook tomorrow I want to be around 225-250. I know the temp will be lower when the meat is on, can someone tell me if this should put me around the right temp, or is there more I should do? I feel like this is high for having the water pan almost full, 2 bottom vents closed and one at 50%. It was a friend of mine that suggested the 1 full chimney over 1/2 bag unlit, does that sound right as well, or should I start with fewer lit coals for the actual cook tomorrow? Also wondering what the best way to fill the water pan is. Maybe it will be easier tomorrow when it's light, but it seemed hard to fill using the access door. Any advice or feedback on my logs would be appreciated.