syndicate559
Full Fledged Farker
OK guys, getting ready to head out and fire up the new 22.5 WSM this afternoon. Gonna do a 4 lb. tri-tip, 3 bone-in chicken breasts (halves) and will throw some corn on the cob on the top grate later. Pretty sure I can separate the beef and chicken on the bottom with no problem. So I'll do a minion method light, use mix of Kingsford blue, RO lump and a few hickory chunks. My question is: If I light about 12 briquettes in the chimney, dump them in and let it come up to temp, what's a good rule of thumb for how far open the bottom and top vents should be? Half open on all of them, only one open, just barely open? I have no idea and I know I'll get to know this cooker the more I use it, but just wondered if one starting point is better than another. I'll get some pics throughout the cook too, if I remember. Thanks for any and all help.