For so many smoke cooks on my regular Weber kettles high heat was sooo easy to achieve! I bought my first WSM ever (18") this summer. I've used it a dozen times and it has delivered. Really like how easy it is to keep low temps. Lots of chicken, wings, some smokes steaks, etc... Damn, this thing with turkey kielbasa is insane!
One thing I am having trouble with is getting the temp past the 200F and up toward 250F. I clean out the bottom ash. I use a chimney with Kingsford regular. The chimney is 3/4 full and ashed over. I drop that on top of some wood and raw Kingsford charcoal (minion method). I am using water in the bowl and I put in hot water. I have always kept my top vent open. I am also running the 3 bottom vents wide open. I'm missing something or it's the humidity getting at my charcoal.
Thanks for the help!