New PartyQ and I'm thinking through set up. 1. What does everyone set the top vent opening. 1/2? Full open?
2. When you open the lid, let's say to pull to wrap, do you shut off the unit?
3. Any changes to lighting? My standard is a minion method.
To be clear. I foil the bottom and crimp the foil high along the top edge - just helps clean up. As long as the water level doesn’t touch the foil it shouldn’t wick. Something that I picked up as a WSM hack and I don’t know if it helps.
I read the FAQ on cooking in the rain. Seems common...
Hey all. Long time lurker.
I ran my usual set-up for brisket Friday night. Minion method, foiled water pan, etc. Woke up on Saturday to a bunch of water in the bottom of the WSM (under the coal grate). I figured it out when I heard hot coals falling through and hissing. There was a mist of...