I think that's where I made my mistake, one I open up the vents the temp
stayed pegged at 250.

"bbq" wrote in message
. net...


JVD wrote:
Turned out OK, I think they could have been better. There is definately
a
learning curve. Used lump for the first time, it's a little different
to
handle than briquettes. The recipe I used called to keep the bottom
vents
closed but the lump kept going out. Don't think I used enough to start.


Must have been driving you nuts having to continue getting the lump lit.
That is NOT supposed to happen with a WSM. Fire it up, add meat and go
about your business, checking once in a while and MAYBE make an
adjustment.

My guess is because you had the bottom vents closed. They can be
partially closed, but not completely closed. And always have the top
vent completely open.

Happy Q'en

BBQ