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Guest
Guest
I picked up the WSM yesterday, put it together last night, and am planning breaking it in on Saturday, 2 racks of ribs and a brisket or shoulder. Wondering if anyone had any suggestions that would be helpful for a 1st time WSM user who has ECB experience. I plan to put the ribs on the top rack, brisket/shoulder on the bottom.
I did fit the smoker with a long stem thermometer and have it positioned about 1 inch above the top grate, and about 4 -5 inches from the side of the smoker, do you feel this will give me decent temp readings? I also have one of the digital ones, but I plan on putting that in the big hunk o'meat.
Dean
I did fit the smoker with a long stem thermometer and have it positioned about 1 inch above the top grate, and about 4 -5 inches from the side of the smoker, do you feel this will give me decent temp readings? I also have one of the digital ones, but I plan on putting that in the big hunk o'meat.
Dean