Hey all new to the site. I have been cooking for about a year and a half now, and have been using my WSM 22.5 for about 9 months of that. So far I have done ribs on multiple occoccasions, 4 butts, 2 turkeys, 2 small brisket,s and 1 attempt at 16lb brisket ( that didn't go well) . my only complaint so far is that I haven't quite figured out how to get the charcoal to burn evenly through out a cook longer then 6 hours or so. I currently use the minion method and wondering if there is a better way... Also would like to know if I should put my wood chunks in before I light the coals or r