J
jonobacon
Guest
Hi All,
I currently have a WSM 22" which serves me well. Currently I only use the top rack and mainly do ribs, brisket, and pork shoulder on it.
I am getting interested in doing competitions (although very much as a hobby at first) and clearly need another grill, primarily for doing chicken thighs at a higher temp (I am using Myron Mixon's cupcake chicken approach, using the mold, and panned).
I don't really want to buy another WSM due to the cost (until I start winning and can justify the $$$) so I was thinking of a 22" Weber Gold and then shoveling the coals to one side and adding a water pan and smoke box so I can do the indirect cooking (I could also use a smokenator if needed).
Any thoughts on this? Do you think this would be a good solution as an additional cooker in companion to my WSM?
Thanks!
I currently have a WSM 22" which serves me well. Currently I only use the top rack and mainly do ribs, brisket, and pork shoulder on it.
I am getting interested in doing competitions (although very much as a hobby at first) and clearly need another grill, primarily for doing chicken thighs at a higher temp (I am using Myron Mixon's cupcake chicken approach, using the mold, and panned).
I don't really want to buy another WSM due to the cost (until I start winning and can justify the $$$) so I was thinking of a 22" Weber Gold and then shoveling the coals to one side and adding a water pan and smoke box so I can do the indirect cooking (I could also use a smokenator if needed).
Any thoughts on this? Do you think this would be a good solution as an additional cooker in companion to my WSM?
Thanks!