|
Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
|
Thread Tools |
08-19-2013, 01:46 PM | #1 |
On the road to being a farker
Join Date: 02-08-10
Location: Hickory, NC
|
De-Virgining a WSM (pron)
My son bought himself a 22.5 WSM. We seasoned it Friday night and cooked some spares Saturday. I was very impressed with WSM and especially the steady temp using the minion method.
Thin blue smoke. |
|
Thanks from:---> |
08-19-2013, 04:32 PM | #10 |
somebody shut me the fark up.
Join Date: 02-13-12
Location: SE Florida
Name/Nickname : Marty
|
Now that you busted the cherry on a great lookin cook let's get some more pron.
__________________
Marty UDS now gone, WSM 18", WSM 22" and pellet pooper in the garage for 18 months now. |
|
Thanks from:---> |
08-19-2013, 04:41 PM | #11 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
|
That's the way to let it know who's the boss at the first cook. Very nice.
__________________
Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
|
Thanks from:---> |
08-19-2013, 09:45 PM | #15 |
On the road to being a farker
Join Date: 02-08-10
Location: Hickory, NC
|
Thanks Mike. No wrapping, and I was very pleased with the way they came out.
SC |
1 members found this post helpful. |
Thanks from:---> |
Thread Tools | |
|
|