Originally Posted by fantomlord
I have a hard time getting mine much higher than 325° What's your setup? Empty foiled water pan? Clay saucer? Using lump or briqs? How do you set up and start your fire?
-Empty foiled water pan.
-All lump, 3/4 lit chimney.
Target temp is aimed for by the timing of the closing down of the bottom vents. i.e., the higher the target, the longer I leave the intakes open full (w/ variables like ambient temp/wind considered).
This is my basic approach to every WSM cook.