Originally Posted by MilitantSquatter
Looking good Steve.... I guess the Smokemaster pickup is treating you well..
Not exactly, i finished the ribs on the wsm. I never had an offset and i dont have any wood so i have been using lump. It sucks! I have to get some lumber over here it needs attention every 45 to 60 min. My WSM on the other hand cooked today for 12 hours straight at 225 with no temp change at all on one load. The smokemaster is nice in that it has a large cooking surface and easily accesible. I gotta get used to it
The ribs came out great. The butt that was injected sucked! It was mushy and tasted like crap. The other one with no injection and dizzy pig rub was good, i would of liked it better with my own rub though. I didnt thinh the dizzy pig had much flavor. I know its probably gonna hurt me in competitions to cook to my taste but i dont care. They dont like it to bad