G
Guest
Guest
I am christening my new WSM with a brisket tomorrow. I have not ever used a smoker that you can fire up and leave alone.... always using a grill/smoker that takes constant tending. There are 2 suggested methods to firing up that I have noticed. The minion method has you filling the chamber with unlit, and spreading lit over the top. Then when temp is correct and stable, you put on the meat and let it go. The other method has you putting in lit charcoal first, then spreading unlit over it... waiting for it all to be lit. I am using Lump charcoal... and welcome any suggestions that you have.
Thanks
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StuBQ
'because sauce counts'
Thanks
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StuBQ
'because sauce counts'