Bob wrote:
> First overnight smoke.
> I used a 14.5 # whole brisket. I started charcoal at 8:20 and put meat
> on at 9:00. I had to adjust temp for about 1 hour. When I got the WSM
> to hold at ~ 230 degrees, (vents where opened about 1/3) I went to
> bed. I woke up at 7:00 a.m. checked the smoker, it was holding at 228
> degrees! Opened all vents, tapped smoker to knock "dust" of charcoal,
> smoker went to 245 degrees. I let it ride for another 2 hours. I
> pulled meat at internal temp of 187 degrees. I have a hunk in my hand
> as I type. Couldn't be happier! I can't believe how well it held the
> temp.

Peachy. The WSM is the "set it and forget it" cooker of the BBQ world.
--
-frohe
Life is too short to be in a hurry