i think i open the door 1 or 2 times in 12 hours of smoking, dont see the point to invest this amount on money is something that will not provide something extra on my smooking process.
no problem if your wsm is not new you will see signs of wear on the base of the alum. legs, use it as a reference, if you look my pictures, thats what i did.
Well tomorrow this machine will smoke 2 briskets (about 12 lb each) so I installed the wheels I got from amazon. $11 usd each and the hinge later on the weekend.
Let me know what do you think, honestly I love how tall is now for me more easy to access inside
And next mod.
I tested the temp on the graten and dome in different smokes, most of the time is about 20-30f difference. So the lid temp is for me just a reference. I use my chefalarm or dot from thermoworks on the grate.
i have seen different "rules" on the bbq classes, lets say 1 is the min. which is too short for me and 3-4 the max. I usually let it rest for 3 hours on the cooler.
Hey everytone, just checking whats your charcoal setup for the kettle for some nice smoking short ribs(Beef Ribs). I dont a lot of them in my smoker for about 5 hours and the smoke flavor and tenderness is amazing. Just want to figure out the best option for you. Some people say snake method...