Tried out the new Webber Smokey Mountain yesterday. I did a couple chickens on it. It did a great job. I am following the "steps" from the low and slow method and lesson one was a success.
The author definitely has some different ideas than what I was doing. For instance he is strongly against soaking the chunks - I have always soaked mine. So far so good - the chicken came out awesome.

Soak'em in beer....mmmmmmmm

I'm a big fan of Steve Raichlen's books....did up his Beanhole Beans from his BBQ USA book yesterday on the smoker...they were yummy :drool:

No soak. I did two Boston Butts this weekend along with three racks of baby back ribs. I love the WSM.