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Old 11-24-2009, 10:37 PM   #26
MilitantSquatter's Avatar
Join Date: 09-17-05
Location: Mooresville, NC

Originally Posted by augie View Post
Around 270 is usually what I shoot for when cooking spares in my WSM. Also, no foiling, spritzing, etc. I typically just use the pull test to see if they're done to the point that I like them, but I'm intrigued with the concept of shutting down the airflow and letting them rest in that humid environment.

Can you think of any reason that this might not work in a vertical smoker like the WSM?

Just a thought.. nothing concrete/known for sure..

One potential thing you would have to work around would be if you are using a Minion Method.. not sure you'd want unlit coals being lit without an exhaust.. Also, the WSM temps may drop quicker as the porcelain of the WSM may not retain the same level of heat that a thicker steel pit may retain..
XL BGE (#2) & Performer Platinum

Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles
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