Recent content by Smokin_glenn

I'm a newbie and sure feel stupid in here. I feel like I smoke good meat but also feel like it's a constant battle with my temps and with a Weber Smokey Mountain, it shouldn't be

I'm using a Maverick

WSM 18.5

wsw 18.5

Put a full load of charcoal and 7 lit coals in the middle. Top vent open. 2 vents completely shut and 1 cracked and I'm still running at 260....what am I doing wrong? I want to run at 225

How long a smoke do you het?

I usually do too

Does anyone use the snake method? What are the pros and cons? I have a WSM. Can you use lump or strictly briquettes?

The the temp will initially drop but then rise which is when I start messing with the vents. I should probably let it settle down at this point?

Im pretty new so im experimenting. Usually i go with minion and use 10 to 15 lit coal in the middle depending on what im cooking and how long a cook. No water in the pan and i have the 18.5. If using 3 2 1 for ribs I have to open at least 3 times....1 to put the ribs on, 1once to wrap and once...