jsaletin
MemberGot rid of the matchlight.
- Joined
- Aug 9, 2017
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Hi everyone! This may be my first post but you all have made my que so much better. Thank you!
I had a question wasn’t sure if anyone has tried. I’m doing a brisket and 2 butts tmw for the fourth. I like to cook my butts direct over the charcoal to approximate NC style so the drippings render. However brisket needs that slow indirect heat.
I’m debating trying a make shift heat deflection on half the WSM using a disposable pan. So the brisket will be shielded but the pork can go direct.
Has anyone ever tried a two-zone set up like this in a WSM?
Alternatively I can just leave the water pan and do everything indirect, it will be tasty regardless.
Cheers!
Jared
I had a question wasn’t sure if anyone has tried. I’m doing a brisket and 2 butts tmw for the fourth. I like to cook my butts direct over the charcoal to approximate NC style so the drippings render. However brisket needs that slow indirect heat.
I’m debating trying a make shift heat deflection on half the WSM using a disposable pan. So the brisket will be shielded but the pork can go direct.
Has anyone ever tried a two-zone set up like this in a WSM?
Alternatively I can just leave the water pan and do everything indirect, it will be tasty regardless.
Cheers!
Jared