crabjoe
Is lookin for wood to cook with.
I've got a WSM 18 on order and it's suppose to arrive this weekend. I've been watching YT videos like crazy to get an idea on how to use it.
My plan, when it arrives is to get it seasoned. The only info I've found was from Harry Soo on how he seasons his WSM. Would you folks agree that it's a safe bet on going his way? I'm a bit worried about loading her up and just running her dry for God knows how many hours for the coal to burn out.
As for my 1st cook, I'm planning on Pit Beef, being that I'm from Baltimore.. I've got a couple racks of St Louis ribs in my freezer, so maybe I'll give that a shot too.
Any recommendations are greatly appreciated.
BTW, I ordered a 6 probe thermometer to measure temps while cooking.. Is there anything else that I might need to get good consistent cooks?
Thanks all!
My plan, when it arrives is to get it seasoned. The only info I've found was from Harry Soo on how he seasons his WSM. Would you folks agree that it's a safe bet on going his way? I'm a bit worried about loading her up and just running her dry for God knows how many hours for the coal to burn out.
As for my 1st cook, I'm planning on Pit Beef, being that I'm from Baltimore.. I've got a couple racks of St Louis ribs in my freezer, so maybe I'll give that a shot too.
Any recommendations are greatly appreciated.
BTW, I ordered a 6 probe thermometer to measure temps while cooking.. Is there anything else that I might need to get good consistent cooks?
Thanks all!