Weber Smokey Mtn...

[mosesbotbol]

Originally Posted by Smokin Gator

I would suggest not using all lump for at least a while. It can make learning to control your temps much more difficult.

I would use Rancher, Stubbs, or Kingsford Competition briquets. Original Kingsford has too many additives IMO.

Another thing I am an absolute believer in is running the WSM dry.

Been using lump and wood chunks for a decade... Just tried out Kingsford Competition and it really is steady with the temperature, but does not burn as hot and has little flavor. Keeps the temperature for a good length of time too. Great for starting out keeping slow and for sure low... Really something to use with wood chunks if you want a decent amount of smoke (I am TX BBQ fan, so love that smoke).

I am also a fan of cooking dry. I don't want my BBQ steamed and makes it more of an art controlling the temperature.

FYI - I use a Char Griller Smoking Pro (barrell with side smoker)