Long time GOSM Big Block smoker here and yesterday I purchased the smaller Weber Smokey Mountain Smoker. As I get Jeff's newsletters I saw his recent smoked meatloaf with the jalapeños and buttermilk and thought I would give it a try for my initial WSM smoke. My first observation using the WSM was how easy it really was to set and maintain temperatures. My initial fire was maybe a little hot as it was at 300º when I first closed the lid but kept the meat off and just shut down the bottom vents to maybe 1/8 to ¼ open and in 10 minutes I was good to go. I am very happy with the WSM and it really lives up to the great reviews of this fine quality smoker. Below are the results of my smoke. It was very tasty and if you have not tried it I suggest you give it a go.
I do have a question for you WSM users, after your smoke id finished do you shut the smoker down and snuff out the fire or open it up and let it burn off?