Work got cancelled tonite, so I figured it was time to break in the new WSM. I had picked up a couple Choice grade chuck roast at Costco Monday so I decided to fire up the smoker and smoke 'em. Here they are rubbed with Willie B's All Purpose Rub and coming up to room temp a little: Here is the charcoal bowl prepared to fire up using the Minion method: I took a quick shot of the Weber chimney w/ 20 briquettes stacked to the side. This helps them light better in the chimney when not lighting many at once: And finally here the chucks are getting settled in for their smoke bath at about 10:45 pm. I started prepping everything at 9:00 pm and lit the 20 briquettes at 10. The temperature seems to be settling in at about 235Â°. I had heard about the WSM's cooking pretty hot for the first 2 or 3 cooks so I tried to throttle it back early. It always seems easier to keep temperature under control than it is to get it back under control after it runs away on you. I also foiled and used the stock WSM water pan with water to try and aid keeping my temps in check this first cook. Hopefully, this will be an uneventful night.