chad
somebody shut me the fark up.
I'll be doing a couple of pork butts for the wife to take to work next week. So, I'll be firing up the WSM on Saturday.
Did two pork butts and a couple dozen chicken thighs on Wednesday for a staff meeting on Thursday. Turned out pretty good. Used the WSM for the pork butts (kept one for the house!) and the venerable ECB Gourmet Smoker for the chicken -- man did everything turn out great.
The ECB outdid itself on the chicken -- I lit it off using the Minion method and once it got started the temp stabilized at 240 for the whole cook - about 3 hours for the thighs. That's pretty good for an ECB since on this model there are NO dampers
The Weber performed it's usual magic - but I had to damper down pretty tight to keep the temps down - no problems once I got the temps stabilized around 260 or so.
Did two pork butts and a couple dozen chicken thighs on Wednesday for a staff meeting on Thursday. Turned out pretty good. Used the WSM for the pork butts (kept one for the house!) and the venerable ECB Gourmet Smoker for the chicken -- man did everything turn out great.
The ECB outdid itself on the chicken -- I lit it off using the Minion method and once it got started the temp stabilized at 240 for the whole cook - about 3 hours for the thighs. That's pretty good for an ECB since on this model there are NO dampers

The Weber performed it's usual magic - but I had to damper down pretty tight to keep the temps down - no problems once I got the temps stabilized around 260 or so.