Hi all, I am interested to hear from others using a WSM. I am having trouble getting it up to correct heat (i understand it should be between 200-250). I use briquettes and lump but find briquettes can leave a chemical flavour on the meat and that lump burns too fast. Any suggestions would be appreciated. Also, my ribs whlst being very tasty and reasonably tender, are not up to the 'falling apart, juicy objects' that I see getting described by many experience smokers. Do I need to brine them? I am using Jeff's Rub and following all the instructions on this site and others but would appreciate your help.