I been using a Weber Performer for a few years(love it). Made the jump and got me a WSM 22.5in. My first cook-- think I bit off more than I should have or rather a mixture of meats lean to fat. Used KBB charcoal, and a full water tray, 15 boneless/skinless chicken breast, 20wing dummets, 4 thick cut pork chops and about 10country style ribs. Now during this cook I also had 2 digital thermometers fail. I have since order a Maverick 732 and instant read. Probably going to get another maverick for the lower grate next month. Anyway cook took way to long lid temp was reading not very good with Weber stock lid thermometer. Then the digital thermometer I was using for top grate temp I realized had failed...I took it in the house to cool down. Even after running probe under cold tap water it still read 288-325. The other thermometer kept reading 125 in the chicken breast for way to long. Checked it with another digital I had and meat was at 160 in all be 3 of the breast the other 3 were at 155-157. Ended up wrapping everything continuing the cook and finished in the oven. All meat turned out very tasty but drier than I wanted, the wings the exception fall off the bone and no sauce needed(seasoned with black pepper, garlic pwdr, onion pwdr, and little salt). Pork chops Ribs Chicken I had added a Rub ENDS were way to dry but about a 1/4in the meat was tastey and moist.
Bad thing due to the lid thermometer not reading accurate and my digi thermo failures I really don't know just what my temp cooks were. Salvage a cook yes...get my new equipment for monitoring...gonna make the cooks good.
Bad thing due to the lid thermometer not reading accurate and my digi thermo failures I really don't know just what my temp cooks were. Salvage a cook yes...get my new equipment for monitoring...gonna make the cooks good.