Originally Posted by WineMaster
Heck just start a fire in it and roll some nice smoke out of it. Spray the inside with veg spray and start learning Temp control. Order a pizza and dinner is served!
That's exactly what i did. Started with minion method and full water pan, and played with adjusting all the intakes to see how sensitive it was from 225-300 and settling times.
WSM 18.5", BBQGuru DigiQII, Stumps Smoker The Baby, UDS.