Yeah, if everything goes right, you can do it on one. But if you have a stubborn butt or brisket you can have an issue.
See my recommendation above for a great way for a new team to start.
Yeah, if everything goes right, you can do it on one. But if you have a stubborn butt or brisket you can have an issue.
See my recommendation above for a great way for a new team to start.
ViciousGame
Knows what a fatty is.
Indeed. Harry Soo is the exception to the rule. I don't think I'd ever try his method of all-in-one. He's truly talented at what he does.
Yeah... It takes impeccable timing.
But, I've seen a lot of pictures online of him at comps and they show two WSMs. Does he really use just one all the time?
M
Movingmd
Guest
Shows how new I am to te game. I thaught uds was only for back yards....
smokeisgood
is one Smokin' Farker
Only in California would someone be worried about their carbon footprint in a BBQ competition...:crazy:
ViciousGame
Knows what a fatty is.
I know he used only one in Wildomar. He did use a mini WSM to smoke his beef ribs (extra category in Wildomar), but I saw only one regular WSM on his cook site.
ViciousGame
Knows what a fatty is.
When he first mentioned that he used only one WSM in the class I was shocked. I asked him why and he said that it was easier to transport less equipment and fewer supplies without sacrificing any quality in his end product. The carbon footprint reason was a more of a throw away one-liner afterwards. We all got a kick out it. Maybe he was serious about that reason or not, but the fact is that he frequently uses a single WSM and a single 20lb. bag of KB (and wood chunks) to cook all four of his competition meats.
