Thespanishgrill
Knows what a fatty is.
- Joined
- Sep 28, 2013
- Location
- Los angeles
Hi All,
Burned through a bunch of KB with the new WSM, going to be cooking some mo stuff this week and weekend. While I think it's consistent it kinda has a funky smell when it lights up.
I usually use Royal Oak in my acorn but I cant find it anywhere are here so I"m looking for something to stock up on for the winter before everything is gone.
Projects will be Brisket low and slow, Ribs low and slow whole Turkeys
Thanks, you guys have been a great help in cutting down the learning curve, the perfect brisket is still haunting me !
Burned through a bunch of KB with the new WSM, going to be cooking some mo stuff this week and weekend. While I think it's consistent it kinda has a funky smell when it lights up.
I usually use Royal Oak in my acorn but I cant find it anywhere are here so I"m looking for something to stock up on for the winter before everything is gone.
Projects will be Brisket low and slow, Ribs low and slow whole Turkeys
Thanks, you guys have been a great help in cutting down the learning curve, the perfect brisket is still haunting me !