I've been smoking/grilling for about 7 yrs...I think I'm pretty good.
Here's some responses to what I've seen posted so far.
[*]I
use a Weber WSM 18.5"...I'd like more room but can't justify the costs of upgrading to the 22".
[*]
Invest in the BBQ guru eyelets for Temp probe if you have a Maverick. I use it when doing multiple pork shoulders - LINK
[*]Use the Piedmont pan method in lieu of water. Cleanup is a breeze and I hold my temps just fine. -
LINK
[*]For Spare Ribs, I use the 3-2-1 method. 3 Hrs on the smoker @ 225 - Then Wrap them in Foil for 2 Hrs - then back on smoker for an hour un-foiled to tighten back up
[*]I cook pork shoulders in a foil pan at a higher temp (325-350). I see no difference in quality, it's done quicker, still get plenty of smoke and cleanup is much easier
[*]For long smokes, Use
THIS method to start your coals slowly. Makes it easier to manage the heat during the 1st hour. -
LINK
[*]If you haven't noticed, I use the Virtual Weber Bullet site quite a bit. Friendly people always eager to help -
LINK
As an aside...WSM Smoke Day is May 25th. -
LINK
A perfect excuse to fire up your smoker and make you/your family happy with BBQ!