wittdog
Master Chef
http://www.virtualweberbullet.com/fireup2.html#minion
Here is a link talking about the minon method...I would use this to start up the WSM.....add the full chimney....asemble the WSM with the meat in and when the temp gets to 200* start to shut down the bottom 3 vents...when your dome temp is at 250* and holding you are all set to go...hope this helps
Here is a link talking about the minon method...I would use this to start up the WSM.....add the full chimney....asemble the WSM with the meat in and when the temp gets to 200* start to shut down the bottom 3 vents...when your dome temp is at 250* and holding you are all set to go...hope this helps