Originally Posted by JerEvil
I live here in "Sin City-Las Vegas). Anything I should take into account as it'll bee about 3 months of 110+ degree weather?
As to the high ambient temps question...needed to dwell on that one a bit since it is not familiar ground. Here's my advice, FWIW:
1) My WSM ran a bit hot when new, probably due to the shiny black interior surfaces. This will change with time, but won't help you now. Expect hotter temps and plan to keep the lower vents barely open. In fact, you'll probably wind up closing one or two and keeping the others open about 10%.
2) Use lump charcoal. In my experience, Kingsford briquettes run a bit on the hot side. Lump is easier for me to control. Your mileage may vary.
3) You want to cook poultry at slightly higher temps: 275-300, so a hotter running pit is in your favor, but you'll still need to watch those vents.
4) Use a full water pan with COLD water.
5) Keep your WSM out of direct sunlight.
6) Use the minion method for lighting -- unlit charcoal in the ring. Dump lit charcoal from a chimney on top. Use about 1/2 chimney to keep the temp from spiking too fast. Hard to cool a hot WSM.
Hope this helps and good luck with your first smoke!