motoeric
Babbling Farker
Does anyone know of any comp classes that are led by teams that use WSM's (aside from Harry Soo)?
Thanks,
Eric
Thanks,
Eric
Why would anyone use a WSM? There's no way those things could produce decent BBQ.
So I feel that comment is a bit unfair, it is not the smoker that produces decent BBQ it is the cook.
If so my bad, I have actually had one person tell me I need to quit competing until I can get better cookers (and he wasnt sarcastic) so I jumped right away to what I felt was the same kind of comment
Ill take a guess that came from a pellet guy
If so my bad, I have actually had one person tell me I need to quit competing until I can get better cookers (and he wasnt sarcastic) so I jumped right away to what I felt was the same kind of comment
Rhythm 'n Que does them occaisionally. I've heard great things about their classes, and they cook with only WSM's with great results (and are members here :thumb
If so my bad, I have actually had one person tell me I need to quit competing until I can get better cookers (and he wasnt sarcastic) so I jumped right away to what I felt was the same kind of comment
We took the Corn Fed Cookin class that Tippy Canoe and Big T'z Q Cru gave last year. Ryan used WSMs, but he has since upgraded to a Jambo for the classes this year. If you took their class, I would guarantee that Ryan would be more than happy to tell you what he has done differently on the WSMs, including the special way he loaded coals/wood, etc. If you ask, he may even be willing to bring one of his 18.5 WSMs to the class to demonstrate some things for you. Joe and Ryan are very accomodating and there are willing to stay behind after the class and answer questions. No matter what class you take, if you are paying that kind of money, you have to try and ask as many questions as you can and get your money's worth.