porkpuller1911
Well-known member
- Joined
- Oct 4, 2015
- Location
- Spicewood
I live in barbecue country but what I know about smoked barbecue brisket and ribs is that it is good and expensive. I've been on a Paleo Diet of chicken and turkey breast and I crave real meat, from cows and pigs. It's all I think about.
So when I found a dealer that actually carried WSM I pulled the trigger and it should be in next week.
I plan on doing pork butts first to began to learn the temp curve and use the minion method for it's simplicity.
I've been reading the Weber Kettle vs. WSM threads and it appears the dedicated smoker is the way to go as I really don't want to "experiment" more than I have to. I do have a grill / smoker thats a homemade offset barrel smoker made out of a cylinder of some type but it doesn't appear to seal well and I don't want to have to constantly check and adjust the temps for 8 hours.
If I do need to add fuel I assume I open the side door and put unlit lump and wood chips on top of lit charcoal?
Can I let it cook all night like a BGE and not worry about surprises in the morning?
Any other advise would be appreciated.
Thanks in advance
So when I found a dealer that actually carried WSM I pulled the trigger and it should be in next week.
I plan on doing pork butts first to began to learn the temp curve and use the minion method for it's simplicity.
I've been reading the Weber Kettle vs. WSM threads and it appears the dedicated smoker is the way to go as I really don't want to "experiment" more than I have to. I do have a grill / smoker thats a homemade offset barrel smoker made out of a cylinder of some type but it doesn't appear to seal well and I don't want to have to constantly check and adjust the temps for 8 hours.
If I do need to add fuel I assume I open the side door and put unlit lump and wood chips on top of lit charcoal?
Can I let it cook all night like a BGE and not worry about surprises in the morning?
Any other advise would be appreciated.
Thanks in advance