With my WSMs, whether it's briquettes or lump, I follow the same routine.
I fill my charcoal ring to the top with 4 or 5 fist sized chunks of wood mixed in the charcoal.
I light it in 3 places, in between the vents, with a high output propane torch.
I let it go for about 10 or 15 minutes then put the WSM together.
I have all three bottom vents and the top vent fully open.
I bring the cooker slowly up to my cooking temperature, then put the meat on.
I generally then fully close 2 of the bottom vents, and the 3rd one about half way.
I always leave the top vent fully open unless there is a bad over temperature problem.
I do not use water, I use a foiled clay flower pot base in the foiled water pan.
"Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin
| Weber 18 1/2" & 22 1/2" WSM, 22 1/2" & 26 3/4" OTG, Genesis S-330 |
| BBQ Guru CyberQ WiFi | Maverick ET-732 |