Hello Folks,
My name is Barr (a/k/a Barrbqn) and this is my first post here. I have owned a 18.5 inch WSM for many years now and a few months ago I decided to buy the 22 incher. Yesterday, in preparation of a special event at my church, I smoked about 15 lbs of pork butts and two 6-lb chickens and I just took off six additional chickens for a total of eight using Kingsford Charcoal and local hickory. Left to make is a triple batch of block party beans (always the consummate crowd-pleaser); the homemade BBQ sauce, for those who simply HAVE to have sauce on their BBQ regardless how good it is without, has also been prepared.
I am always interesting in learning new BBQ techniques and I hope to be able to share the knowledge that I have acquired through my 10 years of trials and tribulations.
Barr
My name is Barr (a/k/a Barrbqn) and this is my first post here. I have owned a 18.5 inch WSM for many years now and a few months ago I decided to buy the 22 incher. Yesterday, in preparation of a special event at my church, I smoked about 15 lbs of pork butts and two 6-lb chickens and I just took off six additional chickens for a total of eight using Kingsford Charcoal and local hickory. Left to make is a triple batch of block party beans (always the consummate crowd-pleaser); the homemade BBQ sauce, for those who simply HAVE to have sauce on their BBQ regardless how good it is without, has also been prepared.
I am always interesting in learning new BBQ techniques and I hope to be able to share the knowledge that I have acquired through my 10 years of trials and tribulations.
Barr
