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Not having any luck with the Weber igrill mini. It seems to fire up too quickly to the target temperature. Has not worked grilling chicken leg quarters or smoking chicken thighs. Am I putting in the probe too far?

However the leftovers are missing something. Am I missing an important step when I don’t add a finishing sauce?

Thanks. What kind of charcoal do you use in your WSM? I was surprised that I had to add about 3 chimneys worth of Kingsford to maintain temperature.

Well almost. Got to 180 degrees and it began to rain after 15 hours (8 lb bone in shoulder). Finished in the oven to 200 degrees. Maybe would have been a good idea to do a boneless instead. A lot of bone in there. The overnight part was a little tricky especially with filling the water pan at night.