Trouble with WSM making smoke
I did my first brisket on it this weekend and couldn't keep consistent smoke coming from it. I used kingsford charcoal, filled the fire ring about 3/4 full and put some apple and cherry wood chunks (dry stuff from Home Depot) throughout. Then lit a chimney full of charcoal and once it was ready poured it in the center of the fire ring and added a few wood chunks on top of the lit coals. It would smoke like crazy at first but after 45 minutes or less there would be no smoke even though the temperature was rock steady at 245-250 degrees. I had the lid vent fully open and the three bottom vents about 25% open. Every 45 minutes to an hour I would go back outside, open the door and stir everything up and the smoke would start up again. Not sure what I am doing wrong?? A few of the pieces I put in were the size of half a fist.