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Thanks Al, The crazy spike in the middle of the night had me very confused. Don't think I'll be sleeping with my thermometer for the next cook. Nothing gonna replace experience that I have yet to gain. Dan

What does 3-2-1 and 2-2-1 refer to? Dan

Thanks DirtSailor, Ya I'm thinking some grease got on fire or something. Maybe some water boiled over causing steam. I started with 3G of room temp water and I could have taken that long to start boiling. Still doesn't make a lot of sense, but I guess all that matters is amazing meat. Dan

Morning Fellas and Smokey Ladies, Setup: Minion Method: 18lbs of kingsford with 5 small chunks sitting on top touching hot coals. Started with 20 hot coals in middle. Top vent wide open. Bottom three vents at 15% open (1/8 inch). So I'm on my third or fourth cook with my new Weber Smokey...

I'm using a digital Therm at grill top grill level. Smoking a pork Butt. Dan

Thanks Smokin.. I put it on and the smoke went blue and then basically disappeared.   I think this is ok, right??  Anyway, I have temp around 239F with only a sliver opened on the bottom. AllRibsMatter

Two hours into to my first long cook on my WSM 22.5.  Filled Water Pan full with 3 gallons of hot water.  How long should the water last??  Filling the water pan in the middle of the cook doesn't sound like something that is real easy to do....  Assuming water doesn't last, ok to just roll with...

Ok, I'm brand new to smoking,just bought a 22.5 WSM. Have probably read too much for my own good. Smoking a 8lb Butt today, I've ran 2 smokes in WSM, first was a dummy run of 1 full bag of Kingsford. 2nd was some sausages. Setup: About 14lbs of Kingsford Blue, 20 briquettes pulled out of...