Hi guys , I ordered an auber kit with the 6cfm fan for my 22.WSM , how are you setting up the coal for an extended cook ? Do you still use the minion method ? Do you just dump a lit chimney on a full ring? Is there another method I should consider?
Rub with 50/50 salt n pepper , touch of garlic powder and lawrys! Cooked to 180* , about 5 hrs , couple each of pecan and apple chunks didn't wrap! Nice smoke , tender and juicy! Happy with the results!
Started an 12lb-er ( before trimming) about 4:30 this am . Im still learning this thing as its my 2nd cook on it. Brisket was probably a bit of a stretch for me , but Ive done them before on the pellet grill so I have some experience with them. Minion with can method full basket of KBB and about...
First cook, 2 racks st louis , mix of pecan and apple chunks , bought a bag of royal oak lump last night , trying the fuse method , also had some chicken legs in the freezer , put them in also for the heck of it! Now for a cold beer!
Just picked up the 22.5 and have two st Louis racks for tomorrow , Im not new to smoking ribs but new to the WSM , I've got pecan chunks and kingsford blue , any advice on set-up ( minion , fuse ,weber method) greatly appreciated. Thanks in advance
Ill be picking a 22" up tomorrow. Id like to try it out Sunday , but I wont have time for some basic mods ( gasket kit ,grommet, door etc), How well do they work right out of the box . Do they need to burn off any manufacturing oil before using? Any preference for lump or briquettes? I got...
Very informative site , looking forward to picking up lots of tips and advice. Been getting good results on a pellet grill for the last several years , but now it's time to move on to the WSM , just trying to decide on what size to pull the trigger on !