looks like you got what you needed, but, i'll add anyway.
typically, i'll fill my ring with 1 bagt of stubbs briquettes.
i'll light a quarter chimney of stubbs.
when it's white hot i'll dump/spread evenly over the unlit, assemble the wsm(22.5), and open all the vents 100%.
if i'm shooting for 275, which i am more and more often at this point, when it reaches @ 250(maybe 1/2 hour or so)i'll close them all down to @ 25%.
when it reaches target, maybe another 1/2 hour, meat goes on. depending on the day, ambient temps, wind, etc., i'll need to fiddle with the vents for another 1/2 or so to stabilize, then it's good to go for at least 3 or 4 hours without a look.
after that point, depending on what i'm cooking, and again, the weather for the day, i'll need to either close down the vents more or open up a bit.
hope that helps.
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avatar by grillman. patent pending. :mad2::becky:
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