SmokingHotNurse
Found some matches.
So, first long smoke on the WSM 18. Spareribs on the bottom deck, and a meat parade on the top deck (pork belly for a few hours, shoulder hams for a few hours, jerky cuts for a few minutes). Did the snake variant of the Minion method to set up my fire, and never had to feed it for the whole cook. In general it worked like a charm. However, when I would have to go into the smoker to change out meats on the top deck, I'd get flames from the fire, a temp rise, and difficulty getting back down to the happy range. Bits of the spareribs that hung out over the water pan got a bit charred from the fire but otherwise, everything came out amazing.
Any tips to keep the flares down?
Any tips to keep the flares down?