Originally Posted by sportsnut
No need to worry about regulating temps with a WSM.
Kingsford Competition brick Minion style, dump in 3/4 of a chimney. Set it and forget it.
Bottom vents wide open when starting, close vents to half when it reaches around 200*
I always leave the top vent wide open.
Awesome hopefully it works out that easy for me lol. When I do get a cook going I will post some pics. For some reason when I upload from my phone the pics are sideways, I'll see if the ol lady can figure it out