MeatStreet
Well-known member
I've got a large stickburner that I use for comps. I also have a much smaller WSM.
I'd like to do some test cooks on the WSM to save time, money and wood, but I'm worried how much the results will "translate" to the stickburner.
Of course, I'll try the results on the stickburner before a comp.
I'm just wondering what everyone sees as the differences between the two. I imagine the taste would be different, but how about tenderness?
If you cook at the same temperature on both, does it come out about the same tenderness (assuming similar sized cuts, etc.).
I'd like to do some test cooks on the WSM to save time, money and wood, but I'm worried how much the results will "translate" to the stickburner.
Of course, I'll try the results on the stickburner before a comp.
I'm just wondering what everyone sees as the differences between the two. I imagine the taste would be different, but how about tenderness?
If you cook at the same temperature on both, does it come out about the same tenderness (assuming similar sized cuts, etc.).
