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Thank you! I'm checking out some youtube videos for help as well. Might need to tinker around w snake methods and such. I WILL figure this out.

Thanks for the feedback! Good info here. I saw the RO briquettes at HD. Will have to pick them up next time. Like RO. Kind of prefer the flavor of B&B at this point though (although they burn faster).

So yeah, 6 pounder. Got up early Saturday, used the rest of the RH lump I got. Learned quickly that haha, maybe lump ain't the greatest for a low temp. Took all the coals out, had to start over, really didn't use a "method" just kept shoveling coals in the thing throughout the day, tried to...

Thanks! Not sure why it didn't upload like last week lol. Onto some wings today I marinated in buttermilk overnight!

2nd go round on this. Did a salt/overnight dry brine in the fridge overnight vs the wet brine I did last time. Did an under the skin rub with herbs/spices and an outside brown sugar/spicy/bbq rub. Tall can of Bud with thyme/rosemary inside. Went 300-325 B&B lump vs the 250-275F I did last time...

Thank you! Great info, as I was told. And it makes complete sense to me too. Thanks!

Oh let the lessons start! And that is what I have learned, still very new but yes, seeing these lump charcoals do burn hotter. Not exactly meaning they burn "longer" per se from what I've read...

Thanks guys! Just came back from HD with some Royal Oak lump and a bag of Kingsford Cherry Chunks and some Weber Pecan Chunks. I feel it will be hard to not come out of places like that without stuff for the smoker moving forward...

Hey team. Just got a WSM 18" for my 40th Birthday. A lot of things I google bring me links to this page, so I figured I'd might as well join and say hi. And as you can see, I am currently in Quarantine mode - so a lot of time on my hand to learn the new hobby!