Well I am putting my time in on my new mini wsm -learning the pit. I am hooked on lump charcoal. It has such a great smell and flavor. Today I used 50% lump , 50% natural briquettes. I lit about half of the fuel in a chimney starter and poured the lit coals in the middle of the pile. I took out the terra cotta pot and the temps got up to 300 pretty fast. I choked the fire down to 275, added the meat, and the temp stayed at 225.
Learnings from last cook
-add more lit fuel to start fire
-let the temp settle above desired cooking temp to allow for heat loss (adding the meat)
- if the temp gets low and the vents are open , blow some air in the intake to get the fire going.
pics to come