Originally Posted by charrederhead
-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.
That's my general approach--how much I fill the chimney varies a bit depending on how hot I want to go. Even so, I've had trouble getting the temps up past 300. Of course, I've only had my WSM since the fall, and the bulk of my use has been during the winter, so we'll just have to see...