I don’t use a wsm for smoking though. I do a lot of top rack no water pan cooking for items that need more than just a quick sear on each side. Wings, whole chicken or chicken parts, sausages, etc. I also love my rib hanger.
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I have a WSM 18" Classic that I bought new in the year 2008, so, how do you set-up your WSM for the above type of cooking? How far-away is the lit charcoal for cooking chicken, Sausages, etc?