Finally got my WSM up and running and I've finished 3 cooks over the
past month. Couple of observations and questions....

First 2 cooks were chicken - whole and wings. Used Cowboy lump and
hickory wood chunks. Unfortunately wife didn't like this - too intense
on the smoke (and I kind of agree also). I didn't like Cowboy lump - it
burned way too fast.

Last cook was a test - a small (5lb) brisket (flat) and pork butt (4 lb
bone in). This time I used Wegmans' lump and oak chips (combination of
Jack Daniels chips and some oak flooring scraps from my neighbor -
unfinished 8-) ). Both rubbed with rub spice from
virutualweberbullet.com (I can't remember which one).

This time I was much more pleased. Both came out with a nice bark and
smoke ring. The smoke taste was much more reserved and balanced. The
brisket was very tender and juicy. The butt was very tasty although I
couldn't pull it even though the internal was 190 degrees when I took it
off (about 6 hours on the smoker). Next time I'll poke it more with a
fork to see if it pulls.

I didn't like the Wegmans lump (I could not find out who makes it - it
was not in the lump database). I started the cook using Minion method
but even though I filled the whole charcoal ring with lump, I only got
about 5 hours before I had to refill. And lots of small pieces too. I
think the next time I'll be using charcoal briquetts.

Next time I'm ready for a big cook - I have a 12 lb packer brisket and
10 lb shoulder and 2 racks of babies in the freezer waiting.

I have some apple wood pellets - should I try them along with the oak
chips/scraps or just got with oak alone? Also, I didn't mop the meat
during the last time - how important is mopping? I'm keeping the sugar
down (Atkins you know) so I didn't want to add any extra.

Thanks.