Rusty Breaux
TVWBB Fan
So i competed in this little event last weekend and was parked aside a pull rib with a massive smoker, and i have to admit i was a little jealous. We were setup with my 18.5 WSM and 2 BGEs.
Over the day I watched them cooking on the one big cooker, and everything was cooking around 225* from what the guy said. We were cooking brisket at 260, ribs at 230, and shoulder at i think 250. I know the temp differences arent THAT big, but a brisket at 230 compared to 260 is a huge jump for me.
My question: If you dont include the advantage of pure space of the big cookers, wouldnt it be an advantage to show up w/ 3 or 4 WSMs and cook each meat differently? dont have to worry about rotating meats, adjusting cooking style for the temp of the cooker, can open the cookers without worrying about effecting the other meats. Maybe im overthinking the ease of having one big cooker, but just something that has been running through my head since the weekend.
Thoughts?
rb
Over the day I watched them cooking on the one big cooker, and everything was cooking around 225* from what the guy said. We were cooking brisket at 260, ribs at 230, and shoulder at i think 250. I know the temp differences arent THAT big, but a brisket at 230 compared to 260 is a huge jump for me.
My question: If you dont include the advantage of pure space of the big cookers, wouldnt it be an advantage to show up w/ 3 or 4 WSMs and cook each meat differently? dont have to worry about rotating meats, adjusting cooking style for the temp of the cooker, can open the cookers without worrying about effecting the other meats. Maybe im overthinking the ease of having one big cooker, but just something that has been running through my head since the weekend.
Thoughts?
rb