Nobody is questioning this, so I will. In the small area of a smoker, would you really expect there to be even a negligible difference in temperature from the top of the dome to area where you place your meat? I certainly don't think there would be a 30 degree difference.
there most definitely can be a difference that could affect the final product. on my egg it can range b/w 20-40 degrees. this becomes an issue if you're already on the top end of an ideal smoke range.
But I thought he was saying it is hotter at the top of the dome? I guess the premise is that the heat rises around the edges and as it cools, the cooler air sinks? Maybe I misread that. Anyway, even your answer is surprising. I just didn't think it would vary that much inside once it was closed up. Thanks for the info!
ya i had it backward, heat rises and if you're at the lower end it will be too cool at the meat/grate.
as i've read more about this, most suggest using lump charcoal....however, reading the guide with the WSM, it says to use Weber charcoal Briquettes, not lump charcoal. Thoughts?
most hardcore guys will generally say that lump is better than briquettes
lump burns hotter. but it doesn't matter b/c you're cooking ~250
briquettes burn longer. i doubt it. i think they burn about the same amount of time.
the advantage in my opinion is that lump doesn't contain anything other than the wood you're burning. no fillers, or other stuff, that could impart a flavor into the meat other than the wood smoke itself.