I've been smoking out of my MES 30 for a couple years now, however, it has left me wanting. Something about tending a pit of charcoal and wood versus plugging in a mini-fridge. So I broke down and bought a WSM 18.5 that comes in at the end of the week.
Now let me say, I have next to no experience with charcoal. My dad would grill on a Weber Kettle when we went to my grandparent's river house but that's about it. I was more interested in fishing and eating then the cooking aspect.
So now I plea, what're your tips, tricks, and methods on the WSM? What's the best charcoal? How much charcoal? How long will the charcoal last? To burry the wood chunks or rest on top? Is the manufactures analog therm accurate/best therm to install? This is by no means an exhaustive list.
Thank you in advance to a great community that I was lucky to find!
Now let me say, I have next to no experience with charcoal. My dad would grill on a Weber Kettle when we went to my grandparent's river house but that's about it. I was more interested in fishing and eating then the cooking aspect.
So now I plea, what're your tips, tricks, and methods on the WSM? What's the best charcoal? How much charcoal? How long will the charcoal last? To burry the wood chunks or rest on top? Is the manufactures analog therm accurate/best therm to install? This is by no means an exhaustive list.
Thank you in advance to a great community that I was lucky to find!